Blackened Fish Tacos

🥘 Ingredients

• Cajun spice blend
  2 tbsp
• carrots
  2 unit
• catfish
  22 oz
• cilantro
  ½ oz
• flour tortilla
  12 unit
• lime
  2 unit
• mayonnaise
  4 tbsp
• paper towels
• pepper
• pineapple
  8 oz
• salt
• shredded red cabbage
  8 oz
• sour cream
  4 tbsp
• sugar
  ½ tsp
• vegetable oil
  2 tbsp

🍳 Cookware

• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Drain pineapple . Halve lime ; cut one half into wedges. Pat catfish dry with paper towels . Sprinkle with a drizzle of vegetable oil and season with salt and pepper . Sprinkle Cajun spice blend onto fillets, then gently rub into fish to moisten.

   pineapple: 8 oz, lime: 2 unit, catfish: 22 oz, paper towels, vegetable oil: 2 tbsp, salt, pepper, Cajun spice blend: 2 tbsp
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add pineapple and cook, tossing, until browned, 2-3 minutes. Remove from pan and set aside.

   vegetable oil, pineapple
3. 

   3

   Heat another drizzle of vegetable oil in same pan over medium-high heat. Add catfish and cook until browned on surface, about 2 minutes per side. Transfer to oven and let bake until opaque and flaky, 8-14 minutes. **TIP:** Transfer fish to a lightly oiled baking sheet first if your pan isn't ovenproof.

   vegetable oil, catfish
4. 

   4

   Peel carrots . Using a vegetable peeler, shave carrot lengthwise into long ribbons, rotating as necessary. Discard carrot core once it becomes too thin to shave. Add carrot, shredded red cabbage , mayonnaise , juice from **lime half**, sugar , and a large pinch of salt and pepper to a medium bowl . Toss until thoroughly combined.

   carrots: 2 unit, shredded red cabbage: 8 oz, mayonnaise: 4 tbsp, sugar: ½ tsp, salt, pepper
5. 

   5

   Wrap flour tortilla in a damp paper towel and microwave on high until warm, ⏱️ 30 seconds . **TIP:** Alternatively, wrap tortillas in foil and place in oven to warm, about ⏱️ 3 minutes .

   flour tortilla: 12 unit
6. 

   6

   Stir pineapple into slaw. Spread flour tortilla with sour cream . Break up catfish into bite-sized pieces and divide between tortillas. Top each with **slaw**. Tear cilantro leaves from stems and scatter over top. Serve with **lime wedges** on the side for squeezing over.

   pineapple, flour tortilla, sour cream: 4 tbsp, catfish, cilantro: ½ oz