Blackened Fish Tacos

Method8 steps

1. 1

   Step 1: Put the yogurt, avocado (1) flesh, cup of coriander leaves, garlic (2), zest and juice of the two dressing limes, two dressing jalapeños, mint (2 tbsp), ½ tsp dressing salt and black pepper in a food processor. Purée until smooth and creamy. Taste and add extra salt or pepper only if needed.

   Uses ½ cup Greek yogurt · 1 avocado, flesh removed from skin and stone · 1 cup coriander / cilantro leaves · 2 garlic cloves · 2 limes, zested and juiced · 2 jalapeños for the dressing · 2 tbsp mint, roughly chopped · ½ tsp kosher salt for the dressing

2. 2

   Step 2: Combine the red cabbage (1 cup), green cabbage (1 cup) and grated carrots (2) in a large bowl. Measure ½ cup of the prepared avocado-lime dressing into the vegetables and stir to coat. Add more dressing if you prefer a creamier slaw, or reserve the remainder for topping the tacos. Refrigerate the slaw and remaining dressing until needed.

   Uses 1 cup red cabbage, finely shredded · 1 cup green cabbage, finely shredded · 2 carrots, grated · ½ cup prepared dressing for the slaw · Additional dressing for a creamier slaw, if desired

3. 3

   Step 3: Mix the mayonnaise (¼ cup), Sriracha (1 tsp) and separate 1 tbsp lime juice in a small bowl. Refrigerate the aioli until needed.

   Uses ¼ cup mayonnaise · 1 tsp Sriracha · 1 tbsp fresh lime juice for the aioli

4. 4

   Step 4: If toasting the tortillas (8), heat a dry pan over medium-high heat. Warm each tortilla for 1–2 minutes per side until lightly charred and still pliable, without making it crisp enough to crack when folded. Wrap the warmed tortillas in a clean tea towel to keep warm.

   Uses 8 tortillas, each 6 inches across

5. 5

   Step 5: Mix the paprika (2 tbsp), cumin (2 tsp), onion powder (2 tsp), garlic powder (2 tsp), dried thyme (2 tsp), dry mustard (2 tsp), 1¼ tsp fish-rub salt and cayenne on a large plate. Dredge both sides of the four raw tilapia fillets in the spice mixture. Heat the olive oil (2 tbsp) in a large sauté pan over medium-high heat until the first wisp of smoke. Add the coated fillets, in batches if needed, and cook the first side for 2–3 minutes without moving them around. Discard any seasoning left after contact with raw fish.

   Cook the first fish side · 2 minUses 2 tbsp paprika · 2 tsp ground cumin · 2 tsp onion powder · 2 tsp garlic powder · 2 tsp dried thyme · 2 tsp dry mustard · 1¼ tsp kosher salt for the fish rub · ¼ tsp cayenne pepper

6. 6

   Step 6: Flip the fillets and cook the second side for 2–3 minutes, without moving them around, until the fish is opaque and cooked through, at least 63°C / 145°F in the thickest part. Repeat with any remaining fillets if cooking in batches.

   Cook the second fish side · 2 minUses Spice-coated fish after cooking the first side · Remaining coated fillets for repeated first-side and second-side cooking, if needed

7. 7

   Step 7: Transfer the four cooked fillets to a clean cutting board. Cut each fillet in half lengthwise to make eight pieces.

   Uses Four cooked blackened tilapia fillets

8. 8

   Step 8: Make eight tacos, putting one fish piece in each tortilla. Add avocado-lime slaw, the sliced topping jalapeños (2) and coriander (1 small bunch) from the small bunch, then drizzle with Sriracha aioli. Add any reserved avocado-lime dressing as desired and serve with extra lime wedges.

   Uses Eight cooked fish pieces · Eight tortillas, warmed if desired · Prepared avocado-lime slaw · 2 jalapeños, sliced, for topping · 1 small bunch coriander / cilantro, for topping · Aioli for drizzling over eight tacos · Reserved dressing, if desired · Extra lime wedges, to serve