Blackened Fish Tacos

My boyfriend LOVES to fish, and I LOVE fish tacos .. so, it works out.

The Minnesota fishing opener is coming up this weekend and I felt inspired to make some fish tacos!
(Side note: we have TONS of fish in our freezer from this winter ice-fishing and need to make some room for all the fish we’ll catch this summer!)Β 

I never fished a day in my life prior to meeting my boyfriend over two years ago. Come to think of it, I never really ate fish either. I’m proud to say that both of those things have changed for the better! We are lucky enough to live on the largest fresh water lake in the world and we take full advantage of that.

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A quality beer is an important part of fishing πŸ˜‰ …

The fish that I use in this recipe is crappie fresh from the lake, but you can use any white fish that you find at your grocery store.

I like to blacken the fish because it it lighter than frying and adds a really nice level of spice. Keep in mind – blackening spices are very fragrant so you will want to be sure to turn your overhead fan on when you cook these fish up!

These tacos are SO GOOD. They are spicy, creamy, and just down-right delicious. The recipe will make enough to share, but you may not want to!

What you’ll need:

For the fish:
1.5 lbs white fish
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/4 teaspoon cayenne
2 tablespoons canola oil
12 flour or corn tortillas

For the slaw:
1 package mixed shredded cabbage
1/2 medium onion, diced
1/2 cup cilantro
juice of 1 lime (about 1 Tablespoon)

For the sauce:
1/2 cup sour cream
1 ripe avocado, peeled, pitted, and chopped
1/4 cup chopped cilantro
juice of 1 lime (about 1 Tablespoon)
s&p to taste

Optional:
cherry tomatoes for topping

A couple tips before you get started:

  • To make sure you have a perfectly ripe avocado, flick the stem off the top, if it is green underneath and the peel is dark in color, then you are good to go! If you flick the stem off and it reveals a dark brown color, the avocado is over ripe. If it reveals a yellow color, or does not come off at all, the avocado needs a couple more days to ripen.
  • To speed up the ripening of your avocado, place in a paper bag with an apple or a banana for at least one day, but no more than three days.
  • Store any leftover cilantro in your fridge to keep it fresh. Place the stems of the herb into a small jar or glass with water. Cover the cilantro with a loose plastic bag. This will keep the cilantro fresh for about 2 weeks.

Step 1 – cook the fish:

My fish was frozen so I let it thaw in the fridge for a day. If you have fresh or frozen fish, you will want to make sure to pat dry with a paper towel to absorb any moisture before applying seasoning.

Mix all of the spices together in a small bowl. Evenly distribute over both sides of the fish.

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Heat a large pan over medium-high heat. Add canola oil (about two turns of the pan). Once hot, add fish and cook 3-5 minutes per side.
Note: my fish was cut fairly thin so I only cook 2 minutes per side. If you buy from the grocery store you may have thicker cuts that need more time. The fish should easily flake when fully cooked.

Once cooked, cut fish into 2-3 inch pieces.

Step 2 – prepare the toppings:

While the fish cooks prepare the slaw and the sauce.

Mix all ingredients for slaw in medium bowl and set aside until ready to serve.

In a blender of food processor, combine all of the ingredients for the sauce. Set aside until ready to serve.

A couple fresh cherry tomatoes go really great with these tacos. Wash tomatoes and cut in half as many as you desire.

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Step 3 – eat up!!:

Place fish in taco shells, top with slaw, sauce, tomatoes, a little extra cilantro and lime.

YUM!!

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Recipe:

BLACKENED FISH TACOS WITH AVOCADO CREAM SAUCE

For the fish:
1.5 lbs white fish
1 Β½ t paprika
1 t garlic powder
1 t oregano
1 t onion powder
Β½ t cumin
Β½ t salt
Β½ t brown sugar
ΒΌ t cayenne
2 T Canola Oil
12 corn or flower tortillas

For the slaw:
1 package mixed cabbage
Β½ medium onion, chopped
Β½ cup cilantro, chopped
Juice of one lime (about 1 T)

For the sauce:
Β½ cup sour cream
1 ripe avocado, pitted and skinned
ΒΌ cup chopped cilantro
Juice of 1 lime (about 1 T)
Salt to taste

Optional:
Cherry tomatoes for topping

Directions:
1. Pat fish dry with a paper towel to absorb any excess moisture.
2. Combine all seasonings in a small bowl. Evenly distribute on both sides of the fish.
3. Heat a large pan over med-hi heat. Coat the pan with the canola oil (about two turns of the pan).
4. Cook fish on each side for 3-5 minutes. Fish should flake easily once fully cooked.
Note – the spices used in this recipe are very fragrant, be sure to turn your overhead fan on while you cook the fish.
5. While the fish cooks, prepare the toppings. Combine all ingredients for the slaw in a large bowl. Set aside. Combine all ingredients for the sauce and place in a food processor or blender to combine. Mix until smooth. Wash and cut cherry tomatoes.
6. Plate your meal – place desired amount of fish into taco shell, top with slaw, sauce, cherry tomatoes, extra cilantro, and lime, if desired.

One Comment Add yours

  1. Matt says:

    These were awesome! Zero leftovers.

    Like

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