1cupfinely shredded cabbagecrunchy lettuce, or carrots
Extra cilantrofor serving
Lime wedgesfor serving
Combine first 7 ingredients in a small bowl to make blackening seasoning
Rinse fish an pat dry; coat in olive oil with your hands on both sides.
Press blackening seasoning into fish with hands on both sides.
Allow fish to sit for a few minutes to come to room temperature. Meanwhile, prepare fixings (chop cabbage, slice or mash avocado, etc.).
Toast corn tortillas by placing directly on a gas burner on your oven and monitoring carefully, flipping with tongs, or by baking in the oven for a few minutes.
Cook fish by heating a cast iron skillet to a high temperature with olive oil. Place fish in skillet and allow to cook for about 2 minutes. Flip and cook for another two minutes, or until fish flakes apart easily (this will take very little time).
Serve in a corn tortilla by layering cabbage, fish, avocado, salsa, cilantro, and a squeeze of extra lime on top.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.