Blackened Fish Tacos with Mango Salsa

Ingredients

• 10 oz White fish fillets (cod or tilapia)
• 2 tbsp Blackening seasoning (paprika, garlic powder, onion powder, cumin, cayenne, oregano, salt)
• 6 Corn tortillas
• 1 cup Mango, diced
• 2 Lime, juiced
• 1/4 cup Red onion, finely diced
• 1/4 cup Cilantro, chopped(optional)
• 2 cups Shredded cabbage
• 1 tbsp Olive oil
• 1 tsp Honey(optional)
• 1/4 tsp Salt

Instructions

1. 1

   In a bowl, combine mango, red onion, cilantro, juice of 1 lime, honey, and a pinch of salt. Toss and set aside to let flavors meld.

2. 2

   In another bowl, toss shredded cabbage with the juice of the remaining lime, olive oil, and a pinch of salt to make a quick slaw.

3. 3

   Pat fish fillets dry and coat both sides generously with the blackening seasoning.

4. 4

   Heat a cast-iron skillet over medium-high heat. Sear the fish 3-4 minutes per side until blackened and cooked through, then flake into large pieces.

5. 5

   Warm the corn tortillas in a dry skillet or directly over a flame for about 30 seconds per side.

6. 6

   Assemble tacos: layer cabbage slaw, blackened fish, and mango salsa in each tortilla. Serve immediately with extra lime wedges.