Blackened Fish Tacos

These blackened fish tacos pack a punch. The blackened fish gets plenty of flavor from herbs and spices, the salsa adds some zing and the cabbage provides a nice raw crunch.

Prep/Cook Time: 20 Minutes, Servings: 4

Ingredients

• 2 medium navel oranges
• ⅓ cup chopped white onion
• ¼ cup chopped fresh cilantro, plus more for garnish
• 1 medium red fresno chile pepper, sliced very thinly
• ⅛ teaspoon salt
• 2 tablespoons lime juice, divided
• 1 pound skinless snapper fillets
• 2 tablespoons Cajun blackened seasoning
• 1 tablespoon canola oil
• 1 cup shredded red cabbage
• 8 6-inch corn tortillas, warmed

Directions

1. Slice top and bottom ends off oranges; cut off peel and white pith, following the shape of the fruit. Cut orange segments from membrane to remove and roughly chop. Place in a medium bowl. Discard peel, pith and membrane. Stir in onion, cilantro, chile, salt and 1 tablespoon lime juice.
2. Sprinkle both sides of snapper evenly with Cajun seasoning. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the snapper; cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a plate and flake into large pieces using 2 forks. Sprinkle with the remaining 1 tablespoon lime juice.
3. Divide the snapper and cabbage evenly among warm tortillas. Top with the orange salsa. Garnish with additional cilantro, if desired.

© Dotdash Meredith. All rights reserved. Used with permission.