Blackened Fish Tacos with Chili Spiced Slaw and Charred Scallion Salsa

Ingredients

• 6 fillets snapper, striped bass or other firm white fish (2 pounds total)
• Canola or vegetable oil, for drizzling and cooking
• Kosher salt
• One 1.25-ounce packet taco seasoning
• 12 soft corn or flour tortillas, warmed
• Charred Scallion Salsa, recipe follows
• 2 limes, quartered
• 1/2 head green cabbage, finely shredded
• 2 medium carrots, finely shredded
• 1 bunch scallion, thinly sliced
• Kosher salt and freshly ground black pepper
• 1 jalapeno, seeded and minced
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• One 1.25-ounce packet gluten-free chili seasoning
• 1 bunch scallions, trimmed
• 1 jalapeno, left whole
• 1 cup olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 bunch cilantro, bottom 2 inches of stems trimmed
• 1 tablespoon smoked paprika
• 2 teaspoons granulated garlic
• 1 teaspoon ground cumin
• Juice of 2 limes

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