Ingredients
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2 medium navel oranges
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⅓ cup chopped white onion
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¼ cup chopped fresh cilantro, plus more for garnish
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1 medium red Fresno chile pepper, sliced very thinly
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⅛ teaspoon salt
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2 tablespoons lime juice, divided
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1 pound skinless snapper fillets
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2 tablespoons Cajun blackened seasoning
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1 tablespoon neutral oil, such as canola or avocado
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1 cup shredded red cabbage
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8 (6-inch) corn tortillas, warmed
Directions
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Slice top and bottom ends off oranges; cut off peel and white pith, following the shape of the fruit. Cut orange segments from membrane to remove and roughly chop. Place in a medium bowl. Discard peel, pith and membrane. Stir in onion, cilantro, chile, salt and 1 tablespoon lime juice.
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Sprinkle both sides of snapper evenly with Cajun seasoning. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the snapper; cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a plate and flake into large pieces using 2 forks. Sprinkle with the remaining 1 tablespoon lime juice.
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Divide the snapper and cabbage evenly among warm tortillas. Top with the orange salsa. Garnish with additional cilantro, if desired.
