Chef Katie Lee makes delicious blackened fish tacos with coleslaw
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I love to put a unique spin on tacos. This is inspired by my travels in Georgia, where I had a blackened fish sandwich with coleslaw. Of course, Georgia has amazing peaches, so I made a peach salsa.
Technique tip: Wrap tortillas in foil and place in the oven on low heat to keep warm.
Swap option: Exchange the fish for shrimp.
Ingredients
Fish
Slaw
Salsa
To serve
Preparation
For the fish:
In a bowl, combine 2 tablespoons of the oil, lemon juice, blackening seasoning, salt and pepper. Toss with the fish and let marinate for 10 minutes.
In a large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
For the slaw:
In a small bowl, combine the mayo, bourbon, brown sugar, mustard, chile powder, salt, garlic powder, pepper, and lime juice until well combined. In a large bowl, add the coleslaw mix and pour the dressing over it. Toss to coat. Just before serving, stir in the bacon.
For the salsa:
In a bowl, combine the peaches, onion, jalapeño, cilantro and lime juice. Season with salt and pepper to taste.
To serve:
To build each taco, spoon some fish onto a tortilla and top with slaw and salsa.