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
- 1½ pounds flaky white fish, such as mahi-mahi or cod, cut into 4-ounce fillets
- 4 tablespoons olive oil, divided
- 1/2 lemon, juiced
- 1 tablespoon blackening seasoning
- Salt and freshly ground black pepper
Slaw
- 1/2 cup mayonnaise
- 2 tablespoons bourbon
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 lime, juiced
- One 16-ounce bag coleslaw mix
- 8 slices bacon, chopped, cooked until crispy and drained on paper towels
Salsa
- 3 yellow peaches, finely diced
- 1/2 medium red onion, finely diced
- 1/2 jalapeño, minced
- 1/2 bunch fresh cilantro, minced
- 1/2 lime, juiced
- Salt and freshly ground black pepper
To serve
- Flour tortillas, warmed
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.
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