Low FODMAP Blackened Fish Tacos
3 tablespoons low FODMAP Casa de Sante Cajun/Creole Seasoning
2 tbsp. olive oil (extra virgin) or garlic oil
Mahi-mahi or other firm white fish, 18-20 oz.
4-5 big radishes, thinly cut and trimmed
3 tablespoons chopped fresh cilantro
8 corn or gluten-free 8-inch tortillas
1 shredded coleslaw mix (12 oz)
1/3 cup of low FODMAP Greek yogurt
1 teaspoon of apple cider vinegar
3/4 teaspoon cumin powder
3/4 teaspoon Dijon mustard
1 teaspoon lime juice
Sea salt & black pepper to taste
Pour the coleslaw mix into a large, non-reactive mixing bowl. In a smaller bowl, combine the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice and pour over the coleslaw. Toss to incorporate and season with salt and black pepper to taste.
Generously season both sides of the mahi-mahi with the cajun/creole seasoning, rubbing it in well to cover the entire fish. Set aside the fish after carefully slicing it into bite-size pieces.
In a large cast iron or equivalent skillet, heat the olive oil over medium heat. Once the pan is hot, add the seasoned fish and cook for 3-4 minutes per side, or until opaque and flaky. Remove the pan from the heat and set it aside.
Divide the creamy coleslaw and charred fish evenly among the 8 tortillas to serve. Serve with sliced radishes and fresh cilantro leaves on the side. Enjoy!
Note: Although you can slice the fish before seasoning it, coating each piece individually takes longer, and the blackened flavor is much greater if both sides are covered.