Jenerousplates
  • Home
  • About
  • Contact
  • Recipe Index
  • Home
  • About
  • Contact
  • Recipe Index
  Jenerousplates

Jenerous plates

Blackened Fish Tacos

8/12/2020

0 Comments

 
Is there any food that isn't enhanced by being wrapped in a tortilla?
Picture
I have so many friends that say "ew...fish is so gross. It's stinky. I love all food but fish." However you can bet your bottom dollar that the second fish tacos are presented on a menu, every basic millennial is ordering some unspecified white fish to accompany their $12 margarita. Tacos transcend rules. They truly make everything taste better. It probably has something to do with sour cream. I swear if I had no inhibitions when it came to eating, I would put sour cream on everything.
Picture
Let's talk about the fish. I like using a bland fish like cod, haddock, or tilapia. I don't mean to cause offense by calling cod and haddock bland. I'm sure they have a winning personality. Have you ever looked up a picture of what cod the sea creature actually looks like? He is anything but bland. I gravitate towards these fish because I can load them up with spices. Every time we go to Florida I sustain myself of blackened grouper sandwiches for lunch and dinner. I love everything about them. Technically speaking, to blacken something means you dip it in butter (yum) and then coat it in a variety of spices. I'm never one to go "simple"when adding spices to food, so you can say this technique was made for me.
Picture
Now for toppings. Because we are using a bland fish, you can literally put anything you want into this tortilla. See why it's important now? Got mango? Go for it! Cabbage? Perfect. The options are endless for taco toppings, but I went with the standard, pico, cabbage slaw, avocado, and sriracha mayo. The key is the zip of spice you get from the sriracha mayo. So good.
Picture
Ingredients:
1 1/2 pounds halibut, cod, tilapia
1 tbsp paprika
2 tsp onion powder
1/2 tsp ground pepper
1 1/2 tsp kosher salt
1/2 tsp cayenne powder
2 tsp dry mustard
1 tsp thyme
3 tbs unsalted butter
12 corn tortillas

Sriracha Mayo:
1 cup mayo
3 tbsp Sriracha
Juice from ½ a lemon (about 2 tablespoons)
1 garlic clove, minced
Salt to taste

Cilantro Cabbage Slaw:
1 bag of coleslaw mix
2 cups shredded purple cabbage
1/4 cup fresh cilantro
1/4 cup fresh lime juice
2 tbsp minced jalapeno
1 cup greek yogurt
salt and pepper to taste

Garnish:
limes
sour cream
pico de gallo
guacamole


Combine all spices in a medium sized bowl. Pat dry fish and sprinkle with mixed spices, the topping should be heavy. Heat 3 tbsp butter in a large cast iron skillet over high heat. Cook fish until completely cooked through. About 4-5 minutes on both pans. Remove from heat. Combine all slaw ingredients together in a large bowl. Whisk together sriracha mayo ingredients and set aside. Wipe skillet down with a paper towel and cook tortillas on each side for roughly 1 minute. Assemble tacos by placing 1-2 tbsp of slaw on the bottom of the tortilla, then add fish and top with sriracha mayo and desired toppings.
0 Comments



Leave a Reply.

    Categories

    All
    Appetizer
    Asian
    Bread
    Breakfast
    Cake
    Chicken
    Chocolate
    Cookies
    Dessert
    Entree
    Fish
    Meal Prep
    Pasta
    Salad
    Sandwich
    Seafood
    Soup
    Vegetarian

    RSS Feed

    Foodista Food Blog of the Day Badge

    Enter your email address:

    Delivered by FeedBurner

    Picture

    Author

    I cook because I get hungry....


    my foodgawker gallery
Proudly powered by Weebly