Blackened Fish Tacos
Ingredients
- 4 each (6-ounce) boneless salmon (skin-on) or mahi mahi filets
- 1 pinch sea salt
- 2 tsp taco seasoning
- 1 head red/purple cabbage
- 1/2 cup marinated red onion marinate sliced red onion overnight in covered red wine vinegar, sea salt, pepper, galic and dried oregano in a sealed container.
- 1/2 cup cilantro, chopped fresh
- 1 lime wedges for serving
Instructions
- Set an oven rack directly below the broiler and turn the oven to the low broil setting. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat.
- Lightly season the skin side of the salmon with salt and season the other side with the spice blend. Place the salmon skin side down in the dry, hot pan and sear for 3 minutes.
- Transfer the pan to the oven, directly below the broiler. Broil for 4 to 5 minutes, until the fish is opaque. Remove the pan from the oven and flake the fish with a fork. Set the skin aside to eat separately.
- Assemble the tacos: Using 1 or 2 large cabbage leaves per taco, layer on the fish, marinated onions, and cilantro.