Blackened Fish Tacos!

Been thinking about tacos lately? Try this recipe for a little twist of fun on an old favorite!

• 1.5 pounds white fish (snapper, cod, etc.), sliced into 2-inch strips

• 3 limes, juiced

• 1/4 cup butter, olive oil, coconut oil, or avocado oil (for frying)

• grain-free tortillas, warmed

• 1 batch of Chunky Mexican Coleslaw

• fresh cilantro, for garnish

• fresh jalapeno, sliced thin, for garnish

• 1 lime, quartered, for garnish

• pinch of sea salt, for garnish

For the blackened rub:

• 2 tbs chili powder

• 1 tbs paprika

• 1 tbs garlic

• 1 tsp onion powder

• 1/2 tsp cumin

• 1/2 tsp sea salt

• 1/4 tsp ground pepper

Directions:

1. Place the strips of fish in a large bowl and cover with the lime juice. Let marinade for 5 to 10 minutes, but no longer than 20 minutes. Drain the lime juice off once finished and set the fish aside.

2. In a medium-sized bowl, add the blackened rub ingredients together and whisk to combine.

3. Add the cooking fat to a large skillet over medium-high heat. Once heated, start cooking the fish.

4. To cook the fish, dip each piece into the blackened rub and coat well on all sides. Place the seasoned fish in the hot oil, cooking each side for about 3 minutes, or until flaky and white. Transfer the cooked fish to a separate bowl or plate and repeat for the rest of the batch.

5. Serve in the tortilla of your choice with the Chunky Mexican Coleslaw, fish, cilantro, jalapeno, lime juice, and sprinkle of sea salt.

6. Enjoy!