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.
Z TEJAS FISH TACOS
Make and share this Z Tejas Fish Tacos recipe from Food.com.
Provided by Molly53
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 27
Steps:
- Instructions for the dipping sauce: Mix all ingredients in food processor or blender.
- Instructions for the jalapeno mayonnaise: Using a handheld mixer, puree all ingredients together.
- Instructions for the fish:.
- Cut blackened catfish lengthwise and saute with 1 ounce shallot ginger dipping sauce until hot.
- Heat flour tortilla in dry skillet.
- On heated flour tortillas, spread 1 tablespoon jalapeno mayonnaise, corn tortilla strips, avocado slices and carrot-cucumber slaw and a sprinkling of freshly squeezed lime juice.
- Top with heated strips of blackened catfish.
- Roll tight and cut into 4 pieces; serve with shallot ginger dipping sauce on the side.
Nutrition Facts : Calories 4816.6, Fat 410.7, SaturatedFat 57.5, Cholesterol 176.7, Sodium 9143, Carbohydrate 270.1, Fiber 13.2, Sugar 109.5, Protein 42.5
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
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- 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.
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- 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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