Blackened Fish Tacos with Jazz Apple + Cabbage Slaw


Chef Adam Glick combines JAZZ apples and snapper for a delicious taco dish

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Recipe Type: Dinner
Author: From Bravo TV star and JAZZ apple ambassador Adam Glick. 
Serves: 4


For the slaw:

  • 2 cups JAZZ (TM) apples, julienned
3 cups napa cabbage, thinly sliced

  • 1 cup carrots, shredded

  • 1/4 cup chopped cilantro

Slaw dressing:

1/2 cup sour cream

  • 2 tsp apple cider vinegar
1 tsp lemon juice

  • 1/2 tsp kosher salt
20 turns of fresh cracked black pepper

Fish & Seasoning:

  • 1 T smoked paprika
1/2 T kosher salt
1/2 T garlic powder
2 fillets red snapper (or other white, flaky fish), bones and skin removed
  • 1 T canola oil
Corn tortillas


  1. In a large mixing bowl, mix all the slaw ingredients together. Then, in a small bowl, mix the slaw dressing together and toss with slaw.
  2. Pat both sides of snapper fillets with blackening seasoning. Heat a large saute pan over high heat and, once hot, add oil and continue to heat. Add fillets and sear on each side for 2 minutes. Remove from pan and cut into approximately 4′′ x 1′′ pieces. Warm corn tortillas, then top each with a piece of the cooked snapper and a small scoop of slaw. Enjoy! 
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