Fish tacos may just be summer’s signature food! These slightly spicy, blackened fish tacos are topped with JAZZ™ apple and cabbage slaw, adding an explosion of crunch and flavor you’ll crave, no matter the season. .
Ingredients (for 4 persons)
For the slaw:
2 cups JAZZ™ apples – julienned
3 cups napa cabbage – thinly sliced
1 cup carrots – shredded
1/4 cup chopped cilantro
For the slaw dressing:
1/2 cup sour cream
2 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt
20 turns of fresh cracked black pepper
For the fish & seasoning:
1 T smoked paprika
1/2 T salt
1/2 T garlic powder
2 fillets red snapper (or other white, flaky fish) – bones and skin removed
1 T canola oil
corn tortillas
Preparation
In a large mixing bowl, mix all the slaw ingredients together. Then, in a small bowl, mix the slaw dressing together and toss with slaw. Pat both sides of snapper fillets with blackening seasoning. Heat a large saute pan over high heat and, once hot, add oil and continue to heat. Add fillets and sear on each side for 2 minutes. Remove from pan and cut into approximately 10 x 2cm pieces. Warm corn tortillas, then top each with a piece of the cooked snapper and a small scoop of slaw. Enjoy!
