Time-Saving Tip: Use one 12-oz. bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time.
| Prep Time | 20 minutes |
| Cook Time | 6-8 minutes |
| Servings |
people
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Ingredients
Blackened Seasoning Ingredients
- 1 T. onion powder
- 1 T. garlic powder
- 1/2 T. smoked paprika
- 1 T. dried thyme
- 1 T. dried oregano
- 2 t. sea salt
- 1 t. black pepper
- 1/2 - 1 t. cayenne pepper Adjust amount of cayenne to reach desired level of heat
Coleslaw Ingredients
- 3 c. green cabbage, thinly sliced
- 1 c. red cabbage, thinly sliced
- 1/2 c. kale leaves, finely chopped Optional
- 1 large carrot, shredded
- 1/3 c. Greek yogurt
- 1 T. apple cider vinegar
- 3/4 t. ground cumin
- 3/4 t. spicy Dijon mustard
- 1 T. fresh lime juice
- Sea salt and black pepper, to taste
Remaining Ingredients
- 2 T. Extra virgin olive oil
- 18-20 oz. mahi-mahi or other firm white fish
- 4-5 large radishes, trimmed and thinly sliced
- 3 T. avocado, chopped
- 8 8-inch corn or gluten-free tortillas
Ingredients
Blackened Seasoning Ingredients
Coleslaw Ingredients
Remaining Ingredients
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Instructions
- Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
- To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside. Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.
- Add the olive oil to a large cast iron or other skillet over medium heat. Once heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
- To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. If desired, drizzle some Creamy Avocado Sauce on top. Enjoy!
