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FeaturedRecipesSeafood

Blackened Fish Tacos

written by foodloveplay July 30, 2020
Blackened Fish Tacos

The first time I ever had fish tacos, it was a mistake. I had ordered blackened chicken tacos and the kitchen gave me fish. It was the best mistake ever. They were delicious and I had to know how to make them. Much to everyone at lunch’s chagrin, I asked the waiter for their recipe. They laughed at me when she shrugged.

That was just not going to do. I had to know.

I ordered a set to-go and began tearing apart the recipe, one bite at a time. The fish part was easy, for the fish (cod or catfish) I used FoodLovePlay VooDoo Seasoning or you can use a simple blackening recipe. The coleslaw and avocado sauce took more time. Two weeks, a couple more to-go orders and about 40 homemade fish tacos later, I got it right.

All you need is love and tacos

Torchy’s

GOOD FOOD. GOOD FRIENDS. GOOD TIMES.

© FoodLovePlay. All images & content are the sole property of FoodLovePlay. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words

Blackened Fish Tacos

Print This
Serves: 4 Prep Time: 10 Minutes Cooking Time: 6 Minutes

Ingredients

FISH RUB       

  • 2 TBSP Paprika
  • 2 tsp Cayenne
  • 1 tsp Oregano
  • ½ tsp Salt
  • Pinch Pepper

AVOCADO SAUCE

  • 1/2 cup plain yogurt
  • 2 ripe avocados
  • 1 jalapeno
  • 2 cups fresh cilantro
  • 3 tablespoons lime juice
  • 2 teaspoon garlic, minced
  • Salt and pepper to taste
  • 1/2 cup water

COLESLAW

  • 4 cups shredded red cabbage (1 medium head)
  • ½ red onion, diced
  • 2 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar

TACOS

  • 8 cod filets
  • 16 Corn tortillas
  • Fresh cilantro, roughly chopped
  • 1 large tomato, diced
  • 2 Fresh limes, halved
  • 4 tablespoons extra virgin olive oil, for blackening fish

Instructions

  1. Add avocados, cilantro and yogurt to a food processor. Pulse until there is a rough mixture. Add garlic, salt, pepper, jalapeno, water and lime juice and pulse until smooth. Refrigerate until ready to use, at least 2 hours
  2. Pat cod dry with a paper towel. Season cod all over with spice mix. Set aside to “marinate” in the dry spaces, for about 10 minutes.
  3. While the fish marinates, chop and mix all ingredients for the coleslaw. Stir to coat well and set aside.
  4. In a large skillet, add the olive oil and sear fish on each side, about 2-3. Remove from skillet and cut into large chunks.
  5. Heat the tortillas and assemble the tacos.
  6. Serve immediately.

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