Delicious Blackened Fish Tacos pan fried in spices and served in tortillas, topped with a simple cabbage slaw and drizzled with avocado salsa sauce. The perfect soft taco!
Mix all ingredients for the slaw together and season with salt and pepper
Combine all of the ingredients for the Avocado Dressing together and blitz until smooth in a food processor.
Combine all of the spices and the coconut flour together.
Slice the fish into 8 finger length serves. Coat the fish pieces evenly in the spice mix.
Heat a frying pan to medium heat and add the EVOO and the butter.
Fry the fish until cooked through, cooking for 2-3 minutes on each side, only turning once, as you want to try to get a bit of a crust on the fish. Thicker slices will take longer to cook. Take care not to overcook.
Create Your Fish Taco
Heat your tortillas if you wish to, either for a few seconds in the microwave, on the stove top in a frying pan or place in some aluminium foil and heat them up in the oven. If using the Low Carb Gluten Free Tortilla recipe, make sure you do not over heat.
Place one piece of fish in the centre of each tortilla.
Add a couple of tablespoons of the Cabbage Slaw on top of the fish and drizzle with the Avocado Dressing.
Garnish with some chopped fresh coriander to serve.
Notes
Try to buy fish that is fairly uniform in size so you have a uniform look to the fish slices and so they cook in similar times. This recipe is best with a light tasting, salt water, white fish such as snapper, tilipia, bass, cod, mahi mahi and ling.