Blackened Fish Tacos
Introducing a mouth-watering recipe for Blackened Fish Tacos that will elevate your Taco game. Whether you're looking for a quick weeknight dinner or a crowd-pleaser, these Blackened Fish Tacos are sure to be a hit with any fish lover.
Ingredients
- Tortillas (I prefer the flour ones but you can use whichever one you prefer)
- 1.5 tbsp Blackened seasoning
- Oil for sautéing
- 4 wild caught Fish fillets cut in 2 inch pieces
- 2 cup purple cabbage, carrots, white cabbage shredded
- 4 tbsp Mayonnaise
- Sriracha sauce to taste
- 1 bunch Coriander V
- 1 Jalapeño chopped
- 2 Juice limes
- 1 Red Onion sliced sliced
- 1 Onion finely chopped
- 1 Avocado
- Chile lime seasoning
- 1 clove Garlic
- 1 small Tomato
- 1 tbsp Cumin seed roasted
- 2 tbsp Butter
Instructions
For the Guacamole:
- In a manual chopper add 1 onion, garlic clove, Chile lime seasoning, salt, juice of 1 lime, 1 jalapeño 1/2 a bunch of coriander and 1 small tomato and pulse till you get the desired consistency.
For the spicy sauce:
- Mix your mayonnaise with the Siracha and roasted cumin seed 1/4 tsp chopped jalapeños, 1 tablespoon finely chopped onion, 1 tsp chopped coriander & the juice of 1/4 lime. Mix well and set aside
For the tangy salad:
- Mix the cabbages, carrot, chopped coriander, thinly sliced red onion. Toss it with the lime juice and the chili lime seasoning and 1 tsp roasted cumin seed crushed add salt if you desire but taste it first. Set aside
For the blackened fish:
- Heat butter and olive oil in a skillet and add the fish. Sprinkle with blackened seasoning. When cooked take it off the skillet and squeeze lime juice on it. Set aside
To assemble the tacos:
- Heat your tortillas ( I like to do this on an open flame but you can heat it to your liking.) On a heated tortilla add the fish, layer with guacamole, add the tangy salad, now put your desired amount of spicy sauce. Garnish with chopped cilantro and enjoy.