Regional Latin American Mexican Taco Blackened Fish Tacos 5.0 (3) 3 Reviews These blackened fish tacos pack a punch. The blackened fish gets plenty of flavor from herbs and spices, the salsa adds some zing and the cabbage provides a nice raw crunch. By Liv Dansky Liv Dansky Liv Dansky has worked for EatingWell since 2019 as a recipe tester and developer and, more recently, as a writer. Her work can be found across brands like Food & Wine, EatingWell, Southern Living, Real Simple, and Serious Eats. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Caitlin Bensel Active Time: 20 mins Total Time: 20 mins Servings: 4 Nutrition Profile: Nut-Free Dairy-Free Omega-3 Soy-Free High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 medium navel oranges ⅓ cup chopped white onion ¼ cup chopped fresh cilantro, plus more for garnish 1 medium red Fresno chile pepper, sliced very thinly ⅛ teaspoon salt 2 tablespoons lime juice, divided 1 pound skinless snapper fillets 2 tablespoons Cajun blackened seasoning 1 tablespoon neutral oil, such as canola or avocado 1 cup shredded red cabbage 8 (6-inch) corn tortillas, warmed Directions Slice top and bottom ends off oranges; cut off peel and white pith, following the shape of the fruit. Cut orange segments from membrane to remove and roughly chop. Place in a medium bowl. Discard peel, pith and membrane. Stir in onion, cilantro, chile, salt and 1 tablespoon lime juice. Sprinkle both sides of snapper evenly with Cajun seasoning. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the snapper; cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a plate and flake into large pieces using 2 forks. Sprinkle with the remaining 1 tablespoon lime juice. Divide the snapper and cabbage evenly among warm tortillas. Top with the orange salsa. Garnish with additional cilantro, if desired. Originally appeared: EatingWell.com, February 2021 Save Rate Print Nutrition Facts (per serving) 302 Calories 7g Fat 34g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 tacos Calories 302 % Daily Value * Total Carbohydrate 34g 12% Dietary Fiber 6g 21% Total Sugars 10g Protein 27g 54% Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 42mg 14% Vitamin A 463IU 9% Sodium 446mg 19% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.