Blackened Fish Tacos

  Blush Baker Taco NightBlushing Baker Fish Tacos with Red Cabbage Slaw and Fresh Salsa 

Last night I made fish tacos for the second time ever, and they turned out fabulous! P and I have been trying to limit the amount of refined sugar and flour we’re eating so we thought fish tacos on corn tortillas would satisfy the urge for tacos while staying healthy.   I picked out really fresh fish from my local Whole Foods and ingredients to make my own salsa and red cabbage slaw.  I was a little worried about how the fish would come out because P and I are huge fish eaters.  We love our sushi and some shellfish but hardly ever cook it.  So I asked a few questions from the man at the fish counter and pretended I was confident in my fish cooking abilities and it turned out great!  It was a great summer meal to celebrate the first Friday we were living in our house and both actually home (P spent the first weekend on a camping trip and I spent the last weekend in Chicago!). So we’re still working on getting back in the groove of meal planning, grocery shopping, and cooking after our move but we are definitely improving.

The fresh crunchy salsa and the red cabbage slaw paired great with the texture of the fish and the fish was not too fishy at all.  The creaminess of the guacamole and a hint of melted pepper jack cheese on the corn tortillas added great flavor too.  You can make the salsa and cabbage slaw while your fish is “marinating” in the seasoning.  Store bought salsa will work just as well but the cabbage slaw is really easy to make and the fresh crunch really helps to make this meal.  I wouldn’t skip it.  As with a lot of the things I make – it sounds harder than it is.  I’m fairly lazy and would never pick a recipe that is really intricate. Bottom line – don’t be intimidated!  

Serve with a tequila soda for a well-balanced meal 🙂  

 Blushing Baker Blackened Fish Tacos with Red Cabbage Slaw ans Fresh Salsa

Look at all those colors!  I love a meal that includes most of the rainbow!

Blackened Fish Tacos with Red Cabbage Slaw and Fresh Salsa

Serves: 2

Prep: 45 mins.

Cook: 8-20 mins.

Fish Tacos:

Ingredients:

1 pound white flaky fish, tilapia was the freshest (and least expensive)

1 tbsp. blackening seasoning

Olive Oil

Corn Tortillas

Pepper Jack Cheese

Fresh Guacamole

Red Cabbage Slaw (Recipe Below)

Salsa (Fresh Salsa Recipe Below)

Directions:

Make your Fresh Salsa and Red Cabbage Slaw.

Heat olive oil in sauté pan on medium heat. Add fish – I did 3 batches with 2 fish in each batch. Cook fish for 5 minutes on the first side then flip for 2 minutes and remove.  Let rest for 5 minutes the break into pieces for serving.  While your fish is resting, give your pan a quick wash so you can heat up your corn tortillas on it.  Once you’re ready to eat, place the tortillas on the pan with a little cheese sprinkled on for 30 seconds. Divide the fish among the tortillas and garnish with some or all the garnishes.

 


Blushing Baker Fresh Salsa

Fresh Salsa:

Ingredients:

1 Pint Cherry Tomatoes — {I used orange tomatoes to get as many colors as possible into this meal.  Yellow, red and orange tomatoes all have different amounts of vitamins, nutrients and lycopene so I try to choose a different variety with each trip to the store.  }

1 Bell Pepper {similar rules as tomatoes apply – I used yellow for this recipe because raw green peppers are a little too bitter as they are the least ripened and red can be very sweet since they are fully ripe.  Yellow is the Goldilocks here – just right in the middle}

1 Jalapeno

Juice of 1/2 Lime

1/2 tsp Garlic Powder

A Few Dashes of Tabasco Green Jalapeno Sauce (milder than its typical red version)

Salt and Pepper to taste

1 tbsp. of the secret ingredient — Good quality Pico de Gallo — I love making my own fresh salsa that has a lot of crunch, but there’s nothing like the depth of really good Pico de Gallo so I like to add a little bit in to round out the flavors and balance out the new crisp veggies with one I bought.  I used Whole Food’s store brand but I like the Trader Joe’s one too.

Directions:

Dice up your tomatoes and peppers and combine in a medium bowl.  Add in the lime juice, seasonings and spoonful of Pico de Gallo.  Cover and let marinate while you work on the cabbage slaw and cook your fish.

Blushing Baker Red Cabbage Slaw

Red Cabbage Slaw:

Ingredients:

1/4 Red Cabbage, sliced into long thin strips

1 Shallot, minced

1/2 Jalapeno, sliced into thin strips

1/4 Bell Pepper, sliced into thin strips

1/4 Cup Clear Balsamic Vinegar

1 Tbsp. Olive Oil

1 Tbsp. Agave

Salt and Pepper to taste

Directions: Prep the cabbage, shallot, jalapeno, and bell pepper and combine in a medium bowl. Whisk together the vinegar, oil, agave and salt and pepper and pour over the veggies.  Toss everything together and season with salt and pepper.  I added 2 teaspoons of dill pickle juice at this point because I thought it was missing something.  

 Blushing Baker

Tequila Soda – We like anejo tequila because it’s smoother than blanco (clear/silver tequila).

Ingredients:

2 oz. Lime

2 tbsp. Agave

3 oz. Anejo Tequila 

Ice

Seltzer

Directions: Add lime juice, agave, and tequila to a shaker filler with ice.  Shake vigorously and divide into 2 glasses.  Fill both glasses with ice and top with seltzer.  Cheers!

 

Blackened Fish Tacos
 
Prep time
Cook time
Total time
 
Blackened Fish Tacos with Red Cabbage Slaw and Fresh Salsa Exact ingredient measurements for each component in body.
Author:
Serves: 2
Ingredients
  • 1 pound white flaky fish, like tilapia or mahi mahi
  • 1 tbsp. blackening seasoning
  • Olive Oil
  • Corn Tortillas
  • Pepper Jack Cheese
  • Fresh Guacamole
  • 1 Pint Cherry Tomatoes
  • 1 Bell Pepper
  • 1 Jalapeno
  • Lime
  • ½ tsp Garlic Powder
  • Tabasco Green Jalapeno Sauce
  • ¼ Red Cabbage
  • 1 Shallot
  • ¼ Cup Clear Balsamic Vinegar
  • 1 Tbsp. Agave
  • Salt and Pepper to taste
Instructions
  1. Fresh Salsa: Dice up your tomatoes, bell pepper, and jalapeno. Combine in a medium bowl. Add in the lime juice, seasonings and spoonful of Pico de Gallo. Cover and let marinate while you work on the cabbage slaw and cook your fish.
  2. Red Cabbage Slaw: Slice the cabbage, shallot, jalapeno, and bell pepper and combine in a medium bowl. Whisk together the vinegar, oil, agave and salt and pepper and pour over the veggies. Toss everything together and season with salt and pepper. I added 2 teaspoons of dill pickle juice at this point because I thought it was missing something.
  3. Fish Tacos: Heat olive oil in sauté pan on medium heat. Cook fish for 5 minutes on the first side then flip for 2 minutes and remove. Let rest for 5 minutes the break into pieces for serving. While your fish is resting, give your pan a quick wash so you can heat up your corn tortillas on it. Once you’re ready to eat, place the tortillas on the pan with a little cheese sprinkled on for 30 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

One comment

  1. Meredith says:

    Sarah! Awesome website

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