Blackened Fish Tacos
Unplug the deep fryer and sauté your fresh fish in a little healthy coconut oil. Garnish with a little sweet and spicy mango salsa.
4 4-ounce grouper fillets, or any other white flaky fish
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon cayenne pepper (can be adjusted based on spiciness preference)
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2–3 tablespoons Kelapo coconut oil
1. Mix all seasonings in a small bowl. Coat fish in blackening mixture; adjust quantity to amount desired.
2. Heat coconut oil over medium heat. Add grouper fillets to pan and cook on each side until cooked through, about 3-4 minutes on each side depending on the thickness of your fillets.
3. Meanwhile, very lightly coat a skillet with coconut oil and heat corn tortillas over low-medium heat 30 seconds to a minute on each side or until heated through.
4. Top each tortilla with small slices of fish, mango salsa, sour cream, slaw, or any other toppings you like.
Courtesy of Jenn Ross at Coconut Oil Cooking
For other great healthy Mexican recipes, check out our Cinco de Mayo slideshow!
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