Blackened Fish Tacos
Features: Redfish
Cooking Technique: Baked in Pan
Serves: 6
Difficulty: Medium
Total Time: 30 minutes
INGREDIENTS
FISH TACO SAUCE
- Juice of 1/2 a lime
- 1/2 cup sour cream
- 1/2 cup mayo
- 1 tablespoon garlic salt
- 1-2 chipotle peppers in adobo sauce, to taste
- 1/2 cup roughly chopped fresh cilantro
BLACKENED FISH
- 2 tablespoons olive oil
- 2 pounds Acadian Redfish fillets (or any white fish you like), cut into 1 inch thick fillets
- 1 stick butter, melted
- 1/4 cup seafood blackening seasoning
TACOS
- corn tortillas, warmed
- shredded cabbage
- lime wedges
INSTRUCTIONS
- Fish Taco Sauce: Using your food processor or blender, purée all ingredients together. Refrigerate until ready to use.
- Blackened Fish: Preheat oven or grill to 400°F.
- Coat cast iron skillet with olive oil. Place cast iron skillet in heated oven (or grill) for 10 minutes to get it nice and hot.
- While skillet is heating up, toss fish in melted butter. Remove from melted butter and place on a cookie sheet, reserving any leftover butter in bowl. Coat fish fillets in blackening seasoning on both sides.
- Once cast iron skillet is heated, pour in any leftover butter into skillet and place fish in cast iron skillet. Return skillet to oven or grill and allow to cook for 2 minutes. Flip fish and allow to cook another 2 minutes, or until cooked through.
- Fill warm corn tortillas with blackened fish, cabbage, squeeze on a little fresh lime juice and finish them off with a big drizzle of the fish taco sauce and enjoy!
