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.


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 T smoked paprika
1/2 T kosher 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
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!
Makes 4 servings.