Blackened Fish Tacos with Chili-Spiced Slaw and Charred Scallion Salsa

Name: Blackened Fish Tacos with Chili-Spiced Slaw and Charred Scallion Salsa
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Mexican,
Ingredients: 6 fillets (about 2 pounds) firm white fish such as snapper or striped bass; Canola oil for drizzling and cooking; Kosher salt; 1 package taco seasoning mix; 12 corn tortillas warmed; 2 limes quartered; 1/2 head green cabbage finely shredded; 2 medium carrots finely shredded; 1 bunch scallions thinly sliced; Kosher salt; Freshly ground black pepper; 1 jalapeno seeded and minced; 1/2 cup mayonnaise; 2 tbsps sour cream; 2 tbsps apple cider vinegar; 1 tbsp sugar; 1 package gluten free chili seasoning mix; 1 bunch scallions trimmed; 1 jalapeno whole; 1 cup olive oil plus more for drizzling; Kosher salt; Freshly ground black pepper; 1 bunch cilantro bottom 2 inches of stems timmed; 1 tbsp paprika smoked; 2 tsps garlic powder; 1 tsp cumin ground; 2 limes juiced

Loaded with texture and flavor, these blackened fish tacos put “Florida on a plate.” Coated with the toasty taste of McCormick® Taco Seasoning and then grilled, they’re best enjoyed with a spicy vegetable slaw that gets its finishing kick from chili sea...

Ingredients

Fish Tacos
6 fillets (about 2 pounds) firm white fish, such as snapper or striped bass
Canola oil, for drizzling and cooking Substitutions available
- Vegetable Oil
Kosher salt
1 package McCormick® Original Taco Seasoning Mix
12 corn tortillas, warmed Substitutions available
- 12 flour tortillas, warmed
2 limes, quartered
Chili-Spiced Slaw
1/2 head green cabbage, finely shredded
2 medium carrots, finely shredded
1 bunch scallions, thinly sliced
Kosher salt
Freshly ground black pepper
1 jalapeno, seeded and minced
1/2 cup mayonnaise
2 tablespoons sour cream
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 package McCormick® Gluten Free Chili Seasoning Mix
Charred Scallion Salsa
1 bunch scallions, trimmed
1 jalapeno, whole
1 cup olive oil, plus more for drizzling
Kosher salt
Freshly ground black pepper
1 bunch cilantro, bottom 2 inches of stems timmed
1 tablespoon McCormick® Smoked Paprika
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Ground Cumin
2 limes, juiced

KEY PRODUCTS

INSTRUCTIONS

1 For the fish, drizzle each fish fillet with oil and sprinkle lightly with salt. Dust both sides of each fillet with a thin, even layer of the taco seasoning.
2 Heat a large cast-iron pan on the hottest part of a grill or on the stove over high heat. Add a thin layer of oil to the pan and heat until the oil just begins to smoke. Carefully add the fish and cook, undisturbed, until blackened, about 3 minutes. Gently turn the fish over with a spatula and blacken on the second side, another 3 minutes. Remove the fish to a rack to cool slightly before plating.
3 For the slaw, combine the cabbage, carrots and scallion in a large bowl. Season with salt and pepper and mix well. Set aside.
4 In a separate bowl, whisk together the jalapeno, mayonnaise, sour cream, vinegar, sugar and chili seasoning in a medium bowl. Add to the cabbage mixture and mix well to combine. Taste for seasoning and add more salt, pepper or sugar if desired.
5 Place a few strips of the blackened fish on a warmed soft tortilla and drizzle with Charred Scallion Salsa. Top each taco with slaw and serve with a wedge of lime.
6 For the salsa, preheat a grill for cooking over medium-high heat. Place the scallions and jalapeno on a large plate or baking pan. Drizzle with oil and sprinkle with salt and pepper.
7 Place the vegetables on the grill and cook until charred on all sides, about 10 minutes total.
8 Combine the cilantro, scallions and jalapeno in a blender or food processor and pulse until finely chopped. Transfer to a bowl and stir in the paprika, garlic, cumin, lime juice and olive oil. Season to taste with salt and pepper. Store tightly covered in the refrigerator up to 10 days.