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Fish doesn’t need to be boring. This quick blackened fish is incredible in a tortilla with the crunchy slaw and creamy topping. It’s going to be a hit!
1 tablespoon Pereg Sweet Paprika
1 tablespoon smoked paprika
1/2 tablespoon hot paprika or cayenne pepper
1 tablespoon onion powder
1 tablespoon Pereg Garlic Powder
2 teaspoons salt
pinch of black pepper
2 teaspoons basil
2 teaspoons oregano
4 pieces of white fish such as tilapia, halibut, cod, etc.
drizzle of olive oil
3 tablespoons of the fish spice mix
1 cup diced pineapple (Gefen canned tidbits works well or substitute diced mango)
1/2 a red onion, diced
1 tomato, diced
1 handful cilantro, diced
1/2 diced jalapeño (optional)
1/4 teaspoon salt
dash black pepper
2 cups finely shredded white cabbage
1 large ripe avocado
1/4 cup Gefen Mayo
1 tablespoon Heaven & Earth Lime Juice
1/4 teaspoon salt
flour tortillas
Mix together the spices. Store in an airtight container.
Make this spice mix for this recipe and for future recipes!
Combine all ingredients.
Feel free to use more or less of each ingredient. Like pineapple? Add more! Don’t like cilantro? Skip it or use parsley instead.
Line a baking sheet with aluminum foil.
Drizzle oil over the fish then sprinkle the spice over both sides of the fish. Place into the baking sheet. Broil for 6 minutes on each side or until browned outside and flaky inside.
Mash the avocado well then mix in the remaining ingredients. Taste and add more lime juice or salt if needed.
Take a flour tortilla. Place on first some of the pineapple slaw followed by some flaked blackened fish. Then top with the avocado crema. Garnish with a bit more slaw and enjoy!
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absolutely delicious!!!! every part of it! so tasty and easy to prepare we really enjoyed it! keep em coming!!!
THIS WAS AMAZING, EASY TO MAKE AND YUMMYYYY!! I USED PARSLEY INSTEAD OF CILANTRO. I USED LEMON JUICE INSTEAD OF LIME JUICE….
THANK YOU RENAAAA AND KOSHER.COM. KEEP THEM COMING RENAAAA!!!!!!!
HIGHLY RECOMMEND TO EVERYONE TO MAKE THIS RECIPE!!