Recipe courtesy of Tia Mowry
Episode: Spicy L.A.
Blackened Fish Tacos with Avocado Slaw
50 min
35 min
4 to 6 servings
50 min
35 min
4 to 6 servings


Avocado Slaw:
  • 1/2 cup fresh cilantro leaves, plus 1/4 cup chopped
  • 1 tablespoon mayonnaise 
  • 1 clove garlic 
  • 1/2 avocado
  • Juice of 1/2 lime 
  • Kosher salt and black pepper
  • 3 cups thinly shredded green cabbage
  • 3 green onions, white and green parts only, sliced 
Fish Tacos:
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder 
  • 1 teaspoon ground cumin 
  • 1 teaspoon garlic powder 
  • 1 teaspoon onion powder 
  • Kosher salt
  • 1 pound mahi-mahi fillets, cut against the grain into 1 1/2-inch strips 
  • 2 teaspoons grapeseed oil 
  • Eight 6-inch corn tortillas, warmed
  • Chopped cilantro, for garnish 
  • 8 lime wedges, for garnish 


For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.

In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.

For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.

Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.

Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.


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