Blackened Fish Tacos
It goes without saying, but obviously make the guacamole I’ve already talked about as your appetizer/side dish/topping for this.
Okay, now that that’s settled. I truly enjoy making these fish tacos when the weather gets warm. This is slightly adapted and inspired by Chrissy Teigen’s fish tacos in her Cravings cookbook. I love them because they have amazing flavor, they’re not fried and overall, it’s a really fast meal. Like seriously, 30 minutes start to finish.
It’s also entirely flexible depending on what you like in a taco. The fish preparation is critical, the rest is up to you.
Blackened Fish Tacos
1 pound mild white fish, like tilapia or cod
3 TBS chili powder
2 cloves garlic, minced/crushed/grated
1 1/2 TSP kosher salt
1/2 TSP freshly ground black pepper
3 TBS canola/vegetable oil
1/2 cup mayo
1/4 cup hot sauce, like Sriracha
Finely shredded cabbage
Corn, fresh or frozen
4-6 Flour tortillas
How to make it
Combine the chili powder, garlic, salt, pepper and 1 1/2 TBS of the oil oil in a bowl. Evenly coat both sides of each piece of fish with this.
Heat the remaining 1 1/2 TBS oil in a cast iron skillet on medium high. Add the seasoned fish when it’s hot, then cook about 3 minutes on each side so it’s blackened. Remove from skillet and flake the fish.
Make the sauce by combining the mayo and hot sauce until fully mixed and smooth.
In the same skillet the fish was cooked and on medium high heat, cook the corn without wiping it out. This will season and char it beautifully for your tacos.
In another dry nonstick skillet, heat your tortillas on both sides over medium/medium high heat until they’re warm and new brown spots appear. Wrap the heated tortillas in foil to keep warm.
Assemble the tacos by spreading sauce on the warmed tortillas, topping with flaked fish and the shredded cabbage and charred corn.
