Live Naturally Magazine
Export date: Fri Jun 18 11:46:34 2021 / +0000 GMT

Blackened Fish Tacos with Jazz Apple + Cabbage Slaw


Blackened Fish Tacos with Jazz Apple + Cabbage Slaw

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

For the slaw:

  • 2 cups JAZZ (TM) apples, julienned
  • 3 cups <p>napa cabbage, thinly sliced
  • 1 cup <p>carrots, shredded
  • 1/4 cup chopped cilantro

Slaw dressing:

  • 1/2 cup <p>sour cream
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon <p>lemon juice
  • 1/2 teaspoon kosher salt
  • 20 turns of fresh cracked black pepper

Fish & Seasoning:

  • 1 tablespoon smoked paprika
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon garlic powder
  • 2 fillets red snapper (or other white, flaky fish), bones and skin removed
  • 1 tablespoon 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!