Talking, Walking, Fist Pumping Epic-ness

Blackened Fish Tacos with Creamy Dijon Slaw

(and Mango Pico de Gallo)

Who doesn’t love fish tacos? If you don’t, you need remedy yourself, open your mind and try these.  They are beyond amazing. Super simple ingredients. Nothing crazy. Nothing that requires you to travel to China anyways. Simple, pure, wholesome yummies – paired together for awesomeness. My taste buds were tingling, I was left feeling nothing but satisfied and most importantly not over full. I literally blew my own self away with this recipe.
It’s always amazing to me, how much processed garbage you DON’T need to use when you want something to taste this great. This dish is an exact example of what the right sweet fruits can do with the veggies. Best of all, this along with everything I post -is food that i would feed my clients – rather this is food I feed my clients. It’s pretty easy to lose weight and be healthier when you are happy with what you are eating.  Who would have thought clean food could taste this good?

Blackened Fish Tacos
Serves 4
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Prep Time
30 min
Cook Time
3 min
Total Time
40 min
Prep Time
30 min
Cook Time
3 min
Total Time
40 min
For the Fish
  1. 2 Halibut Steaks (or any other white fish)
  2. 1 tbs of chilli powder
  3. 1 tbs of garlic powder
  4. 1/2 tbs of paprika
  5. 4 cracks of pink salt
  6. 1/2 tsp of pepper
  7. 1/2 tbs of extra virgin olive oil
  8. For the Pico de Gallo:

  9. 1.5 cups of cherry tomato's (chopped fine)
  10. 1 mango (chopped fine)
  11. 5 green onions (chopped fine)
  12. 1/2 a lime (juice of)
  13. 2 cracks of pink salt
  14. 4-5 cracks of pepper
  15. For the Slaw:

  16. 4-5 cups of coleslaw (or 75/25 shredded cabbage and carrot by hand)
  17. 1 cup of 0% plain greek yoghurt
  18. 1.5 tbs of dijon mustard
  19. 1/2 tbs of melted honey
  20. 1-2 Avocado's for garnish.
  21. 1 package of 6” organic corn tortilla's (or home made)
  1. Tunes. Tunes are essential.
  2. Compress your fish steaks with paper towel to make sure all of the moisture (or most) is gone.
  3. Mix your spices in a smaller bowl.
  4. Slice your fish into 1/2 inch slices (i know, i know - it's a sin - but so is over cooking Halibut) and lightly dust both sides with your spice mixture. Set aside.
  5. Chop all of your ingredients for the Pico de Gallo and place into a bowl with lime juice, salt and pepper. Mix this well and let sit while you do the rest.
  6. Mix your greek yoghurt, melted honey and mustard in a small bowl and add to your coleslaw mix.
  7. Heat a large skillet, add olive oil, then fish.
  8. Cook your fish on high for 45 seconds to 1 minute on each side.
  9. Layer avocado slices, fish, pico de gallo, and slaw onto your tacos and drizzle with a tsp of sauce.
  1. Do not over cook the halibut. It will taste like dog doo doo and feel like a BF Goodrich tire in your mouth. Trust me.
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