BLACKENED COD FISH TACOS
These blackened cod tacos are delicious! Don't forget the sauce!
Provided by amber
Categories Main Dish Recipes Taco Recipes
Time 25m
Yield 5
Number Of Ingredients 13
Steps:
- Mix mayonnaise, sour cream, chipotle flakes, salt, and pepper together in a small bowl. Add mashed avocado and lime juice and stir until well blended. Place in the refrigerator until tacos are ready to be assembled.
- Preheat the oven to 250 degrees F (120 degrees C). Wrap tortillas in aluminum foil.
- Rub fish in olive oil, then sprinkle with blackening seasoning and rub until covered.
- Place tortillas in the preheated oven to warm.
- Heat a large frying pan over medium-high heat and spray with cooking spray. Add fish and cook until browned and flaky, about 2 minutes per side. Lower heat and flake fish into small pieces in the pan.
- Remove tortillas from the oven. Spread avocado-chipotle sauce onto warm tortillas. Add fish, pico de gallo, and shredded coleslaw mix.
Nutrition Facts : Calories 658.6 calories, Carbohydrate 73.3 g, Cholesterol 73.6 mg, Fat 23.4 g, Fiber 7.5 g, Protein 35.2 g, SaturatedFat 5 g, Sodium 1513.3 mg, Sugar 2.3 g
BLACKENED FISH TACOS
Make and share this Blackened Fish Tacos recipe from Food.com.
Provided by gailanng
Categories Mexican
Time 25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.
- Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.
- Combine all of the Slaw ingredients in a large bowl and mix well.
- Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.
- Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
- Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.
Nutrition Facts : Calories 350.8, Fat 15.2, SaturatedFat 3.9, Cholesterol 72.3, Sodium 339.5, Carbohydrate 25.9, Fiber 6.9, Sugar 6.7, Protein 30.3
BLACKENED FISH TACOS WITH AVOCADO SLAW
Steps:
- For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
- In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
- For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
- Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
- Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.
TOMMY BAHAMA'S BLACKENED CABO FISH TACOS
I found this recipe to post after a friend shared a picture of her daughter enjoying these at Tommy Bahama's Restaurant in Florida. They sound fantastic and I cannot wait to try them!
Provided by Cook4_6
Categories Mexican
Time 12h45m
Yield 6 serving(s)
Number Of Ingredients 38
Steps:
- To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
- Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
- Hold refrigerated for at least 12 hours.
- To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
- Transfer to a small squeeze bottle with a small tip and refrigerate.
- To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
- To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
- Wash cilantro and chop fine, then add to the bowl.
- Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
- To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
- To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
- Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.
- Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
- Turn the heat down to very low and hold hot.
- In a large, clean sauté pan, heat the tortillas up on both sides.
- Toss the Asian slaw in a mixing bowl.
- Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
- Top the fish with a little of the mixed Asian Slaw.
- Drizzle a little chipotle aioli onto each tortilla.
- Drizzle a little lime sour cream onto each tortilla.
- Sprinkle a little pico de gallo onto each tortilla.
BLACKENED TILAPIA FISH TACOS
Awesome, easy tilapia fish tacos that leave you feeling full but not sluggish! Serve in tortillas with cheese.
Provided by Jenn
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 24
Steps:
- Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
- Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
- Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
- Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 20.7 g, Cholesterol 49.5 mg, Fat 22.9 g, Fiber 8.9 g, Protein 26.8 g, SaturatedFat 5.2 g, Sodium 357.3 mg, Sugar 7.5 g
BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE
Blackened white fish tacos with creamy avocado sauce and lime coleslaw. Serve with lime wedges and cilantro!
Provided by Nancy Vargas
Categories Mexican Fish Tacos
Time 35m
Yield 3
Number Of Ingredients 22
Steps:
- Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
- Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
- Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
- Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
- Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
- Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.
Nutrition Facts : Calories 589.2 calories, Carbohydrate 51.1 g, Cholesterol 67.7 mg, Fat 34 g, Fiber 14.1 g, Protein 28.3 g, SaturatedFat 5.1 g, Sodium 323.6 mg, Sugar 4.3 g
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BLACKENED FISH TACOS - LOVE & GOOD STUFF
From loveandgoodstuff.com
4.7/5 (28)Category Main CourseCuisine FusionCalories 452 per serving
- Mix together the paprika, cayenne, onion powder, garlic powder, basil, oregano, thyme, sea salt and ground black pepper.
- Add the cabbage, onion, cilantro, lime juice and avocado oil to a medium sized bowl then season well with sea salt and pepper. Set aside.
- Heat a large non-stick frying pan to medium high heat then add a touch of oil. When the pan is hot place the fish in it and cook on the first side for 2-3 minutes. Flip the fish over carefully and cook the second side for the same.
BLACKENED FISH TACOS RECIPE - KITCHEN SWAGGER
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Reviews 2Category DinnerCuisine CajunTotal Time 25 mins
- If making your own blackening seasoning, combine all ingredients in a small bowl and mix. Note: you will not use all of it, you can save for later in a sealed container.
- Pat the fish dry with a paper towel and squeeze half a lime coating both sides of the fillets evenly. Rub both sides of the fish with blackening mix making sure the filets are generously seasoned.
- Meanwhile, heat the olive oil over medium-high heat in a skillet. Sear the fish until white and flaky and golden brown, about 5 minutes per side.
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- Combine sour cream, cilantro, lime juice and jalapeños in a food processor or blender; process until smooth. Toss onions and cabbage with the cilantro lime sauce. (the slaw can be made up to a day ahead. Refrigerate until ready to use.)
- preheat oven to 350ºF Stack tortillas and wrap them in foil. Heat them in the warm oven for 5-10 minutes.
- Turn on your hood vent. Heat a large dry cast iron skillet over medium-high heat until hot. (if you don’t have a cast iron skillet, heat your grill) Lay fish out on a platter or on waxed paper. Brush a little oil on each side and sprinkle the top of each fillet with 3/4 teaspoon of spice mix. Place 2 fillets, spiced-side down, in the pre-heated skillet. Then sprinkle the top side of each fillet with 3/4 teaspoon of spice mix. Cook for 2 1/2 – 3 minutes per side, or until spices are blackened and fish is cooked through. Transfer fish to a platter and tent with foil to keep warm. Wipe the pan clean to avoid a burnt taste. (blackened is not the same as burnt!) Repeat with the other two fillets.
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