These tacos have some kick to them and are totally awesome! I hate coleslaw but I love this "slaw", a must try! This recipe is from the It's Good for You, Pampered Chef cookbook.
Blackened Fish Tacos
Slaw:
1/4 cup sliced green onions with tops
2 Tblsp snipped fresh cilantro
1 Tblsp fresh lime juice
1 Tblsp veggie oil
1 garlic cloved, pressed
1 tsp sugar
1/2 tsp cajun or blackened fish seasoning
2 cups broccoli slaw mix
Fish:
1 lb of tilapia fish fillets
1 Tblsp cajun or blackened fish seasoning
1 avacado, seeded and sliced
8 small corn tortillas, warmed
3 medium radishes, peeled and grated
For the slaw, in a medium bowl combine the green onions, cilantro, lime juice, oil, garlic pressed, sugar and cajun or blackened seasoning. Whisk until blended. Add slaw mix, toss to coat. Cover and refrigerate until read to serve.
Heat grill pan or saute pan over medium heat a few minutes until hot, adding just a small amount of olive oil. Sprinkle each side of the fish with seasoning. Place fillets in pan; cook over medium heat about 10-12 minutes or until fish flakes easily with fork, maybe less time depending on size of fillets. Carefully turning the fillets once. Remove from heat. Flake fish into bite size pieces.
Assemble tacos by putting fish onto warm corn tortillas, place a few slices of avacado, a little of the radishes and scoup the slaw mixture over top. EnJOY!
