Ingredients:

  • 1 lb firm white fish fillets (Cod, Halibut, or Rockfish), cut into 3-inch strips
  • 2 tbsp melted unsalted butter
  • 2 tbsp blackening seasoning
  • 3 cups shredded green cabbage
  • 1/4 cup fresh lime juice
  • 2 tbsp apple cider vinegar
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp salt
  • 1 large ripe avocado
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 1 clove minced garlic
  • 8-12 small corn or flour tortillas

Instructions:

  1. Prepare the avocado crema by blending avocado, sour cream, 1 tablespoon lime juice, and minced garlic until velvety smooth.
  2. In a separate bowl, toss the shredded cabbage with 1/4 cup lime juice, apple cider vinegar, cilantro, and salt; refrigerate to soften.
  3. Preheat the Traeger pellet grill to 450°F (232°C) with a cast iron griddle inside.
  4. Pat the fish strips completely dry, brush with melted butter, and coat generously with blackening seasoning.
  5. Place fish on the hot griddle and sear for 3-4 minutes per side until a deep mahogany crust forms and fish flakes easily.
  6. Place tortillas on the griddle for 30 seconds per side until puffed and slightly charred.
  7. Assemble by placing a portion of zesty slaw on each tortilla and topping with the blackened fish.