Ingredients:

  • 1.5 lbs white fish fillets (Tilapia, Cod, or Mahi-Mahi)
  • 2 tbsp unsalted butter, melted
  • 1 tbsp neutral oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 cups shredded cabbage mix
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp extra virgin olive oil
  • 0.5 cup Greek yogurt
  • 1.5 tbsp chipotle peppers in adobo sauce, minced
  • 1 tsp honey
  • 12 small corn tortillas

Instructions:

  1. Pat the fish fillets completely dry with paper towels to ensure a proper sear.
  2. In a small glass bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper to create the blackening blend.
  3. Brush both sides of the fish fillets with melted butter, then coat generously with the spice rub, pressing gently so it adheres.
  4. Heat a 12-inch cast iron skillet over high heat with 1 tablespoon of neutral oil. Once the pan is shimmering, add the fish.
  5. Sear the fish for 3-4 minutes per side without moving them, creating a dark, caramelized crust. Use a fish spatula to flip.
  6. While fish cooks, toss the shredded cabbage, cilantro, lime juice, olive oil, and a pinch of salt in a bowl to make the slaw.
  7. In another bowl, whisk the Greek yogurt, minced chipotle peppers, and honey until smooth.
  8. Lightly char the tortillas over an open flame or in a dry pan. Flake the cooked fish and assemble tacos with slaw and chipotle sauce.