Fish Tacos

Ingredients

1 Tbsp paprika
1 tsp salt
1 tsp pepper
1 tsp garlic powder
½ tsp red pepper flakes
½ tsp oregano
½ tsp thyme
1 lb. barramundi, mahi mahi, or cod, skin removed
2 Tbsp canola oil
1 Tbsp unsalted butter
2 cups shredded red cabbage
½ red onion, thinly sliced (about ¼ cup)
2 scallions, thinly sliced
2 Tbsp finely chopped cilantro
2 Tbsp freshly squeezed lime juice (from about 1 lime)
6 small (6-inch) flour tortillas
½ cup diced tomatoes
½ cup shredded sharp cheddar cheese (can also use habanero cheddar or pepperjack)

In a small bowl, mix together paprika, salt, pepper, garlic powder, red pepper flakes, oregano, and thyme.
Rub spice mix all over both sides of the fish.
Heat canola oil in a large skillet or grill pan over high heat. Once the oil is shimmering, place fish in the pan and immediately add butter. Cook fish for about 4 minutes on one side to blacken, flip and cook for another 3 minutes on the other side. Remove to plate to rest for a few minutes.
While fish is cooking, put shredded cabbage, red onion, scallions, cilantro, and lime juice in a medium bowl. Toss to combine.
Warm tortillas on both sides in a skillet over high heat or in a microwave.
Put some of the cabbage mixture on each tortilla. Using a fork, flake fish and put over the cabbage. Top with tomatoes and cheese.