August 28, 2008

Blackened Fish Tacos

I saw this recipe on my friend Claire's blog, and wanted to have it immediately. It sounds really good, and I have been craving baja style fish tacos lately. While this is not a traditional baja fish taco recipe, I think it will satisfy my craving quite nicely. I think Jen's Pinto Beans (see previous post) is a good call for a side dish.
I will post the recipe as she has it, but I need to tweak it some due the the ingredients (or rather the lack of ingredients) that I have on hand.
Also, I will be making the corn tortillas from scratch, which sounds impressive...but really, it is super easy. The tortillas only have two ingredients! I will post the tortilla recipe and method separately.

Blackened Fish Tacos

1/4 cup sliced green onions with tops
2 Tbsp snipped fresh cilantro
1 Tbsp fresh lime juice
1 Tbsp vegetable oil
1 garlic clove, pressed
1 tsp sugar
1/2 tsp Cajun or blackened fish seasoning
2 cups broccoli slaw mix

1 pound tilapia or catfish fillets
1 Tbsp Cajun or blackened fish seasoning
1 avocado, seeded and sliced
8 (6-inch) corn tortillas, warmed
3 medium radishes
Additional snipped fresh cilantro (optional)


For slaw:
combine green onions, cilantro, lime juice, oil, garlic, sugar, and Cajun seasoning. Whisk until blended. Add slaw mix; toss to coat. Cover; refrigerate until ready to serve.

For Fish:
Heat grill pan over medium heat 5 minutes. Moisten fish fillets with water and sprinkle with Cajun seasoning. Lightly spray pan with vegetable oil. Place fillets in pan; cook over medium heat 10-12 minutes or until fish flakes easily with fork, carefully turning once. Remove from heat.

Flake fish into bite-size pieces.Cut avocado in half lengthwise; remove seed and cut flesh away from skin. Cut one avocado half into slices. Reserve remaining half for another use.

Warm tortillas in microwave or oven. Once heated, top tortillas evenly with slaw mixture and fish. Grate radishes evenly over fish. Top with avocado slices and sprinkle with additional cilantro.

Jen's Notes:
So, I am changing almost everything with this recipe.

I am using cabbage and making actual cole slaw with red onion and carrot in a light dressing, instead of broccoli slaw. I don't have radishes for garnish. Then, I am going to use a cast iron skillet to really blacken the fish in a little canola oil and not a grill pan. I think I will cook the fish, then cut into strips versus flaking it apart, as directed. Lastly, I will probably just mash 1 whole avocado with lime juice, salt, and pepper rather than putting wedge slices on each taco.

Mine will be similar, yet different.

1 comment:

claireknightly said...

I never use broccoli slaw with it either. I tried broccoli slaw for something one time and didn't like it, so I get the regular cole slaw mix from the grocery store.