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.
- 2 fillets fresh fish (mahi, grouper, flounder, snapper, cod)
- corn tortillas (flour if you must lol)
- blackening seasoning (like Zatarain's or Kinder's)
- high heat oil like avocado or peanut
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)
Serve in warm tortillas with cilantro lime slaw (see Baja Fish Taco post).
