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 flavour you’ll crave, no matter the season.
Ingredients (Serves 4)
For the slaw:
2 cups JAZZ™ apples, julienned
3 cups napa cabbage, thinly sliced
1 cup carrots, shredded
1/4 cup chopped cilantro
Slaw dressing:
1/2 cup sour cream
2 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp kosher salt
20 turns of fresh cracked black pepper
Fish & Seasoning:
1 tbsp smoked paprika
1/2 tsbp kosher salt
1/2 tsbp garlic powder
2 fillets red snapper (or other white, flaky fish), bones and skin removed
1 tbsp canola oil
Corn tortillas
Method:
- 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 4″ x 1″ pieces.
- Warm corn tortillas, then top each with a piece of the cooked snapper and a small scoop of slaw. Enjoy!
