22 December, 2015
Blackened Fish Tacos
Who doesn’t enjoy a good taco? I can’t think of a single person I know who doesn’t… until you mention fish tacos. That’s when a lot of people suddenly check out. I’ve never understood why. Whether blackened or Baja style, they’re a favorite of mine.
What I have here is the recipe I put together for my own version. The blackening seasoning was adapted and had some flavors adjusted. I went so far as to make a large batch and put it in a shaker. That should tell you how often I use it. Now would be a good time to point out, if you eat the blackened fish on its own, some people may find the spice level to land firmly in the hot category. I don’t, but I also realize my tolerance is less than some people’s but higher than most other peoples’s. Take that for what it’s worth.
The cilantro sauce is from another website and I adjusted it for this. The link is located in the ingredients list.
The pico de gallo is, as far as I’m concerned, is necessary on fish tacos. There’s just something about it that works.
- 1 lb. Fish
- Tortillas (Corn or Flour, your choice, I use the 6 inch diameter flour personally)
- 8 oz shredded cabbage
- Cilantro Sauce
- Pico De Gallo
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne
- 2 teaspoons paprika
- 1 -1 1⁄2 teaspoons salt (based on preference)
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1⁄4 teaspoon cumin
- Melt the butter or coconut oil in pan on medium high.
- Cover fish in blackening seasoning.
- Place the fish in pan and cook over medium heat until reaching your desired doneness.
- Place the cabbage on the tortillas and top with the cooked fish. Finally, add pico de gallo and cilantro sauce