Fish
Blackened Perch Tacos with Cilantro Lime Slaw
Prep Time
20 minutes
Cook Time
15 minutes
Servings
4
Ingredients
- •2 lbs perch fillets
- •3 tablespoons blackening seasoning
- •2 tablespoons olive oil
- •3 cups shredded cabbage
- •1/2 cup cilantro, chopped
- •Juice of 2 limes
- •1/4 cup mayonnaise
- •1 tablespoon honey
- •12 corn tortillas
- •Sliced avocado and hot sauce for serving
Instructions
- 1
Make slaw: Combine cabbage, cilantro, lime juice, mayonnaise, and honey. Season with salt and refrigerate.
- 2
Pat perch fillets dry and coat evenly with blackening seasoning.
- 3
Heat olive oil in cast iron skillet over high heat until smoking.
- 4
Cook perch fillets 2-3 minutes per side until blackened crust forms and fish flakes easily.
- 5
Break fish into chunks. Warm tortillas in dry skillet or over flame.
- 6
Assemble tacos: tortilla, cilantro lime slaw, blackened perch, avocado slices, and hot sauce.
About Fish
Freshwater fish from Rhode Island's ponds and lakes offer clean, mild flavors. They're best prepared simply to let the natural taste shine.