Having a fishing charter captain as my husband, comes with some benefits, LOL; one of which is being able to have fresh fish for dinner. Fried reddrum in dry heavy seasoned pancake batter was always my favorite, until I came across a blackened fish taco recipe, I have tweaked it topped it with some slaw and created this tasty combination to bring all the delicious flavors together perfectly.
ALL IN ONE CHARTERS BLACKENED FISH TACO RECIPE: (Serving size – 4)
Ingredients:
- 4 fillets of your favorite fish; my favorite is spotted sea trout – makes about 8-10 tacos
- 1 package of taco size flour tortillas
- 1 red onion, thinly sliced – optional
- 1 ready to devour avocado, thinly sliced – optional
- olive oil
Slaw:
- 1 half bag of chopped coleslaw
- 2 teaspoons of honey
- juice from 1/2 a squeezed lime
- 1 tablespoon finely chopped cilantro
- salt and pepper
Seasoning rub for fish:
- salt to taste
- fresh pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
Cream Topping (Trust me it is a necessity to bring all the flavor together!):
- 1/2 cup olive oil mayo
- 1/2 cup sour cream
- 2 minced garlic cloves
- 1/4 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper
- salt, to taste
- pepper, to taste
- the juice of one lime
Instructions and directions:
- Start out by combining all the cream topping ingredients in a small bowl. Mix well, season to taste with salt and pepper and set aside in the fridge.
- In another small bowl for the slaw, mix together: honey, salt, cilantro and lime juice. Toss dressing very well with the slaw and also set in the fridge.
- Sorry – last bowl: Combine seasonings for fish rub. Lay fillets on a large flat easily cleanable surface; I use a large cutting board; brush both sides with olive oil. Apply rub to both sides of fish.
- Here is where you have some options. You can use a cast iron skillet, grill it, in a fry pan, in your air fryer, however:
- I use a large griddle and spritz it with olive oil to prevent sticking; heat to medium high heat, once preheated to the desired heat, I cook the fish until blackened on the outside and white and flakey on the outside. Usually 3-4 minutes per size. I then turn the griddle on “keep warm” and shred the fish on the griddle so depending on how many fish you cook it stays warm as you eat your first plate. You can shred the fish or cut into small bite size squares.
- Fill tortillas, with fish; top with slaw and cream topping; add your sliced onion and avocado as well if you’d like!
Hope you enjoy!
