Blackened Fish Tacos
The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly. I served these for dinner last night with some guacamole on the side (not pictured here) and my husband was a very happy man. For more fish taco ideas, try these Cod Fish Tacos, Salmon Tacos and these awesome Shrimp Tacos!
I cooked the whole thing outside on the grill which is a great way to keep the fish smell out of your house, but you can also do this indoors on the stove. The only thing that would have made this meal better would probably be a margarita on the side!
Tips
If fresh fish is available, wait until the day or day before to buy it before you are going to cook it. If fresh isn’t available, buy frozen instead of previously frozen so you can control freshness and keep it frozen until you need it. Frozen fish fillets are great to keep on hand in the freezer. You can defrost them overnight in the fridge or pull from from the freezer and put them in an ice bath (in the package if they are individually wrapped or in a sealed Ziploc) for about 30 minutes
