Cajun Fish Tacos with Blood Orange Slaw
User Reviews
4.7
6 reviews
Excellent
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Total Time
30 mins
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Servings
4
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Course
Main Course
Cajun Fish Tacos with Blood Orange Slaw
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 1/2 pounds wild caught cod
- 2 tablespoons grapeseed oil
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning dried
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes crushed
- 1/4 teaspoon cayenne pepper
- 2 cups Napa cabbage shredded
- 1 blood orange peeled and chopped
- 1/4 cup cilantro chopped, plus more for topping
- lime juice of 1
- pinch salt
- pinch black pepper
- 8 to 12 corn tortillas
- 4 radish thinly sliced
- 1 avocado thinly sliced
- lime wedges for serving
- tortilla chips for serving
Instructions
- Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
- Place the cod on a baking sheet and brush it with the grapeseed oil. In a bowl, stir together the paprika, italian seasoning, salt, pepper, garlic, onion powder, pepper flakes and cayenne. Sprinkle it evenly over the top of the cod and press gently so it adheres.
- Broil the cod for 6 to 8 minutes, or until just opaque and flakey with a fork!
- While the fish is cooking, toss together the cabbage, blood orange, cilantro, salt and pepper with the lime juice.
- To assemble the tacos, add a few forkfuls of fish to the tortilla, top with the slaw, a slice or 2 of avocado and some radish slices. Serve with lime wedges and tortilla chips!
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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