Blackened Ahi Tacos with Dried Cranberry Slaw
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Blackened Ahi Tacos with Dried Cranberry Slaw
Blackened Ahi Tacos with Dried Cranberry Slaw
3 tbsp. extra virgin olive oil, divided
2 tbsp. lime juice
1 tbsp. agave nectar
1/4 tsp. sea salt
2 cups Raley's Tri Color Slaw (in our Produce Dept.)
1/4 cup dried cranberries
1 lb. ahi steaks
1 tbsp. Chef Paul Prudhomme's Blackened Redfish Magic Seasoning
8 small handmade-style flour or corn tortillas, warmed
Fresh cilantro leaves (optional topper)
Sliced green onions (optional topper)

Prep: 15 minutes, Cook: about 2 minutes, Serves: 4

1. Stir together 2 tbsp. oil, lime juice, agave nectar and salt in a medium bowl; add slaw and cranberries and toss well to coat.

2. Season ahi on both sides with blackened seasoning, rubbing into the surface to season heavily. Heat remaining oil in a large skillet over high heat. Add ahi and cook for 1 minute on each side or until surface is nicely browned, being careful not to overcook. Let cool slightly and cut into thin slices.

3. Place ahi in tortillas and top with slaw. Sprinkle with cilantro and green onions, if you like.

Nutritional Information:
474 calories, 35 g protein, 16 g total fat (4 g sat., 0 g trans), 47 g carbohydrate, 3 g fiber, 14 g sugar, 40 mg cholesterol, 1,236 mg sodium, 14 points