Blackened Fish Tacos

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

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...

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 seasoning.

 

Recipe created by two-time "Chopped" champ, Chef James Briscione. He brings creativity to the table with bold flavors and spices in his new Food Network cooking show, "Man Crafted."

 

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20m
PREP TIME
20m
COOK TIME
27
INGREDIENTS

Servings: 6

Ingredients

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.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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