These blackened fish tacos pack a punch. The blackened fish gets plenty of flavor from herbs and spices, the salsa adds some zing and the cabbage provides a nice raw crunch.

Liv Dansky
EatingWell.com, February 2021

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Credit: Caitlin Bensel

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice top and bottom ends off oranges; cut off peel and white pith, following the shape of the fruit. Cut orange segments from membrane to remove and roughly chop. Place in a medium bowl. Discard peel, pith and membrane. Stir in onion, cilantro, chile, salt and 1 tablespoon lime juice.

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  • Sprinkle both sides of snapper evenly with Cajun seasoning. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the snapper; cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a plate and flake into large pieces using 2 forks. Sprinkle with the remaining 1 tablespoon lime juice.

  • Divide the snapper and cabbage evenly among warm tortillas. Top with the orange salsa. Garnish with additional cilantro, if desired.

Nutrition Facts

302 calories; fat 7g; cholesterol 42mg; sodium 446mg; carbohydrates 34g; dietary fiber 6g; protein 27g; sugars 10g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 463IU.
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