Tacos de pescado al estilo cajún

Ingredientes

• 1 tablespoons ground paprika regular or smoked
• 1/2 teaspoon ground cayenne pepper use less - 1/4-tea. or more 1 tea. according to your taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoons sea or Kosher salt
• 1 teaspoon light brown sugar
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 pounds wild caught tilapia or about six (5-ounces) fillets. ((see notes))
• 2 tablespoons extra virgin olive oil
• 8-10 (6-inches) Soft corn tortillas, warmed, grilled or pan fried
• Lime wedges and chopped cilantro for serving ((optional))
• Lime crema ((optional))
• 1 cup thinly sliced or shredded cabbage ((green, red or purple or a combination))
• 1 large ripe mango, peeled and diced
• 1 medium tomato, diced
• 1/4 cup red onion, diced
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1 teaspoon olive oil
• 1-2 tablespoons fresh cilantro, chopped
• Salt to taste

Preparación

1. 1

   Mix spices: Mix the Blackened Seasoning: In a small bowl, mix together the seasoning spices.

2. 2

   Season the Fish: Sprinkle the blackened seasoning evenly over both sides of the fish filets. Set aside. Meanwhile, make the mango slaw.

3. 3

   Mix Mango Slaw: In a medium bowl, combine the cabbage, mango, tomato and onions. In a small mixing bowl whisk together the lime juice, honey and olive oil. Pour this mixture over the slaw. Stir in the chopped cilantro and season with salt to taste. Toss to combine. Keep the slaw covered, in the refrigerator until ready to serve.

4. 4

   Cook the Fish: In a large skillet (you can use cast-iron), heat 2 tablespoons of olive oil over medium-high heat. When heated, add the fish fillets (working in batches if needed). Cook for 2 - 3 minutes. Flip and cook the other side for about 2 - 3 minutes or until the fish flakes easily. The surface of the fish will likely blackened in color quickly so make sure to keep an eye on it.

5. 5

   Assemble tacos: Remove fish from skillet and break into smaller pieces. Divide the fish evenly among the warm tortillas. Serve with mango slaw and lime crema. Garnish with lime wedges and chopped cilantro if desired.