Blackened Redfish Tacos with Creamy Jicama Slaw

Topped with a creamy slaw, these quick and easy fish tacos make a great weeknight dinner.

Makes 6

¼ cup mayonnaise 2 tablespoons packed chopped fresh cilantro ¼ teaspoon lime zest 1 tablespoon fresh lime juice 1 clove garlic, grated ¾ teaspoon kosher salt ¼ teaspoon ground black pepper 1 cup thinly sliced peeled jicama 1 cup thinly sliced red cabbage 1 cup thinly sliced peeled carrot 1 pound skinless redfish fillets, cut crosswise into 1-inch-thick strips 3 tablespoons clarified butter

(or ghee), melted and divided 2 tablespoons blackening seasoning*

12 (5½-inch) soft yellow corn tortillas, warmed

Lime wedges, to serve

Garnish: chopped fresh cilantro

Combine mayonnaise, cilantro, lime zest and juice, garlic, salt, and pepper in a large bowl. Add jicama, cabbage, and carrot; toss until combined.

Line a rimmed baking sheet with parchment paper. Place fish on prepared pan; toss with 2 tablespoons melted butter.

Sprinkle fish with blackening seasoning on all sides.

Heat a 12-inch cast-iron skillet over high heat until very hot,

7 to 10 minutes. Add remaining 1 tablespoon melted butter; carefully add fish. Cook, turning occasionally, until fish is blackened and releases easily from pan, 3 to 5 minutes. Transfer fish to a plate.

Divide tortillas into stacks of two; top each with fish and about ¼ cup jicama mixture. Serve with lime wedges. Garnish with cilantro, if desired.

*We used Louisiana Fish Fry Products Cajun Blackened Seasoning.