Blackened Fish Tacos Recipe: A Flavorful Twist on Classic Tacos
Guide or Summary：Blackened FishFishBlackened Spice BlendTaco ShellsSlawGarnishesRecipeBlackened FishFish tacos are a beloved street food, but the addition o……
Guide or Summary：
Blackened Fish
Fish tacos are a beloved street food, but the addition of a blackened spice blend gives them an extra layer of flavor and depth. The blackened fish tacos recipe is a perfect blend of smoky, spicy, and tangy, making it a favorite among seafood lovers.
Fish
Choosing the right fish for blackened tacos is crucial. Mahi Mahi, or white fish like cod, are great options as they hold up well to the blackened spices and can be cooked quickly. Ensure that the fish is fresh and firm to the touch.
Blackened Spice Blend
The blackened spice blend is the heart of this recipe. It typically includes paprika, garlic powder, onion powder, cumin, coriander, cayenne pepper, and a touch of sugar. The spices are mixed together and then rubbed onto the fish before cooking. The sugar helps create a caramelized crust, while the cayenne pepper adds a nice kick.
Taco Shells
Crispy taco shells are a must for blackened fish tacos. They can be made by filling corn tortillas with oil and baking them until they're golden brown and crispy. Alternatively, store-bought crispy taco shells can be used.
Slaw
A fresh and tangy slaw is a perfect complement to the blackened fish. It can be made with shredded cabbage, red onion, and a dressing made from lime juice, olive oil, cilantro, and a touch of honey. This slaw adds a refreshing crunch and acidity to the dish.
Garnishes
The final touch to blackened fish tacos is the garnishes. Sliced avocado, fresh cilantro, and a squeeze of lime juice are all excellent options. These garnishes add color, texture, and a burst of freshness to each bite.
Recipe
Ingredients:
- 4 mahi-mahi fillets
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sugar
- Salt and pepper to taste
- 8 corn tortillas
- Oil for frying
- 2 cups shredded cabbage
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 tablespoon honey
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, cumin, coriander, cayenne pepper, sugar, salt, and pepper. Rub the spice mixture evenly onto both sides of the fish fillets.
3. Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add the fish fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and has a nice blackened crust.
4. While the fish is cooking, prepare the taco shells. Fill a large skillet with 1 inch of oil and heat it over medium-high heat. Once the oil is hot, carefully add the tortillas to the oil, one at a time, and fry for about 1-2 minutes on each side, or until golden brown and crispy. Remove the tortillas from the oil and place them on a paper towel-lined plate to drain any excess oil.
5. In a large bowl, combine the shredded cabbage, red onion, cilantro, lime juice, olive oil, and honey. Mix well to combine and let sit for 10 minutes to allow the flavors to meld.
6. To assemble the tacos, place a blackened fish fillet in each crispy taco shell. Top with a generous spoonful of the slaw and garnish with sliced avocado, fresh cilantro, and a squeeze of lime juice.
Blackened fish tacos are a flavorful and satisfying dish that combines the smoky, spicy flavors of blackened fish with the freshness of a tangy slaw and crispy taco shells. This recipe is perfect for seafood lovers and is sure to impress your family and friends. Enjoy!