Blackened Fish Tacos

• White Fish(600 g)
• Olive oil(1 tbsp)
• Paprika(2 tsp)
• Smoked paprika(1 tsp)
• Cumin(1 tsp)
• Garlic powder(1 tsp)
• Onion powder(1 tsp)
• Cayenne Pepper(½ tsp)
• Salt(1¼ tsp)
• Black pepper(½ tsp)
• Tortilla(8)
• Cabbage(300 g)
• Coriander(15 g)
• Lime(3)
• Mayonnaise(2 tbsp)
• Greek yogurt(180 g)
• Jalapeno(1)
• Garlic(1 clove)
• Avocado(1)

Method

1. 1

   Pat the {White Fish} dry and cut into large bite-size pieces. In a bowl, toss with {Olive oil}, {Paprika}, {Smoked paprika}, {Cumin}, {Garlic powder}, {Onion powder}, {Cayenne Pepper}, {Salt}, and {Black pepper} until evenly coated.

   ~5 min

2. 2

   Finely shred the {Cabbage}, chop the {Fresh cilantro}, and zest and juice {Lime}. Mix the cabbage with half the cilantro, juice of 1 lime, {Mayonnaise}, and {Salt} until lightly coated and crunchy.

   ~4 min

3. 3

   For the crema, finely chop the {Jalapeño} and grate the {Garlic}. Stir into the {Greek yogurt} with the juice of {Lime} until smooth and spoonable.

   ~3 min

4. 4

   Heat a large frying pan over high heat. Add the fish in a single layer and cook for 2 minutes per side until the spice coating is toasted and the fish flakes easily.

   ~5 min

5. 5

   Warm the {Tortilla} in a dry pan or directly over a flame for 30–60 seconds each side until soft and lightly blistered.

   ~4 min

6. 6

   Slice the {Avocado}. Fill each warm tortilla with slaw, blackened fish, and avocado, then spoon over jalapeño crema and finish with the remaining cilantro and extra lime from the slaw prep if you like.

   ~4 min