Basic Blackened Fish Tacos
Fish tacos are probably Chatham's 2nd favorite dinner after Enchilada Skillet. I'm sure I've said this in many other posts but we are so blessed to live by the ocean where we can get fresh seafood regularly. Wherever you live in life, eat what's local as much as possible and support your local farmers and fishermen. Don't buy frozen, farm-raised seafood....ever.
- 1 pound fresh fish (mahi, grouper, or snapper work best)
- corn or flour tortillas
- blackening seasoning (like Zatarain's or Kinder's)
- high heat oil like avocado or peanut
- 2 tablespoons each mayo, ranch, sour cream
- 1 tablespoon diced chipotle peppers (look in Mexican food isle, they are in a jar or can)
Cilantro Lime Slaw:
- 1/2 bag of tri-color slaw mix (in bagged salad area of the store)
- 1/4 cup (or more) of chopped cilantro (buy a fresh cilantro bunch at the store for $1.50 and chop some up - find this where there lettuce, broccoli, etc are in produce)
- 1 tablespoon mayo or sour cream
- Juice of 2 large limes
- pinch of salt and pepper
Preparation:
Heat a skillet to high and add about 2 tablespoons of oil.
Season fish fillets with blackening seasoning to taste. (the more you use the spicier)
Cut the filets into 2 pieces, thinner end and thicker end if needed so they cook evenly.
Sear fish in the pan about 3 minutes per side, depending on thickness of filets.
Let fish cool a minute or two and cut into strips for tacos. (you can also cut into strips prior to cooking if you want to)
To assemble the best taco:
Spread a little guac on the bottom of a warn corn tortilla (preferably toasted in a pan), then the fish, top fish with a little chipotle cream sauce, and finish with the cilantro lime slaw. Perfection!
