Recipe: Blackened Fish Tacos with Cabbage Slaw & Cilantro Lime Sauce

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Makes: 6 servings

Ingredients:

Blackened Fish:

• ⅕ 1bs Turbot Fish Fillet (or fish of your choice)
• 2 Tbsp Olive Oil
• 1 ½ Tsp Smoked Paprika
• 1 Tsp Garlic Powder
• 1 Tsp Dried Oregano
• 1 Tsp Onion Powder
• ½ Tsp Cumin
• ½ Tsp Salt
• ½ Tsp Brown Sugar
• ¼ Tsp Cayenne Pepper
• 12 Small Tortillas (corn of flour)

Cabbage Slaw:

• ½ Red Cabbage (thinly sliced)
• 1 Small Onion
• 1 Cup Cilantro (chopped)
• 1 Lime (juiced)

Cilantro Lime Sauce:

• ½ Cup Sour Cream
• ¼ Cup Cilantro
• 1 Lime (juiced)
• 1 Jalapeno (deseeded, chopped)
• Pinch of Salt (to taste)

Garnish:

• Hamama Microgreens
• Hot Sauce, Cheese, any other items you may want to add on!

Instructions:

1. In a small bowl, add in all the spices and herb ingredients for the fish rub. Mix to combine well. Add the mixture evenly over both sides of the fish.
2. In a blender or food processor, add in all the ingredients for the cilantro lime sauce and blend well until it is the consistency you would like for the sauce.
3. Add in all the cabbage slaw ingredients to a medium sized bowl and stir to combine. Let sit.
4. Heat oil in a medium sized skillet over medium high heat and add in the fish fillet. Cook for about 5 minutes on each side until cooked and blackened on the outside.
5. Once the fish is cooked and cooled, add to a tortilla with the slaw, cilantro lime sauce and top with microgreens and any other ingredients you may want to add. Enjoy!!