Blackened Fish Taco Bowls with Cilantro Lime Slaw

This blackened fish taco bowl with cilantro lime slaw has been on repeat lately- I cannot get enough of these flavors this summer!

Ingredients:

• 3 fillets of your choice

• 2 tablespoons unsalted butter

• Blackening seasoning (store-bought or homemade)

• Salt and pepper to taste

• Chopped Cabbage

• Lime juice

• Tomatoes, diced

• Cilantro, chopped finely

• Black beans cooked with cumin, salt, pepper, garlic, and chili powder

• Avocado

• Salsa

Method:

Prepare cabbage slaw by finely chopping cabbage or using a pre chopped mix, add in the juice of 1 lime, 1 dash of hot sauce of choice, 2 tbsp salsa, 1/4 cup diced tomatoes, and cilantro to taste. Mix and add according to taste.

Prepare homemade guac by mashing 1 ripe avocado, adding in the juice of 1/2 a lime, salt, garlic powder, pepper, and finely chopped cilantro. I like to add 1 tbsp salsa and season to taste.

Drain and rinse black beans, then cook over low heat. I season mine with cumin, chili powder, salt and pepper.

Blackened Fish Instructions

1. Prepare the Fish:

   • Pat dry the fish fillets with paper towels to remove excess moisture.

   • Season both sides of each fillet with salt and pepper, and blackening seasoning.

2. Heat the Skillet:

   • Place a cast iron skillet over medium-high heat. Allow it to get hot. It's important that the skillet is very hot to achieve the blackened crust.

3. Prepare the Butter:

   • In a small saucepan or microwave-safe dish, melt the butter until it's fully liquid.

4. Coat the Fish:

   • Brush one side of each fillet generously with melted butter.

5. Apply the Blackening Seasoning:

   • Sprinkle the blackening seasoning liberally over the buttered side of each fillet, pressing gently to adhere the seasoning to the fish.

6. Cook the Fish:

   • Place the fillets, seasoned side down, in the hot skillet. Cook for about 2-3 minutes without moving them, allowing a blackened crust to form.

7. Butter the Other Side:

   • While the first side is cooking, brush the top side of each fillet with more melted butter and sprinkle with additional blackening seasoning.

8. Flip and Cook:

   • Carefully flip the fillets using a spatula. Cook on the second side for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork. The crust should be blackened and crisp.

Assemble your bowl with all sides and fish, add a squeeze of lime and a few Siete chips and enjoy!