blackened fish taco with jazz apples
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Blackened Fish Tacos with Jazz Apple + Cabbage Slaw

Chef Adam Glick combines JAZZ apples and snapper for a delicious taco dish
Course: Dinner
Keyword: blackened fish, cabbage, fish, fish taco, jazz apples, slaw, tacos
Servings: 4
Author: From Bravo TV star and JAZZ apple ambassador Adam Glick


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 teaspoons apple cider vinegar
  • 1 teaspoon

    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


  • 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.
  • 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!