Blackened Fish Tacos

Dotdash Meredith

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

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.
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.
Divide the snapper and cabbage evenly among warm tortillas. Top with the orange salsa. Garnish with additional cilantro, if desired.

Nutritional Information

Per Serving: 302 Calories, Total Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 42 mg, Carbohydrates: 34 g, Fiber: 6 g, Total Sugars: 10 g, Protein: 27 g, Sodium: 446 mg, Vitamin A: 463 IU

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