Blackened Cod Tacos

Fish tacos are a family favorite. We like blackend instead of batter fried fish. We traditionally grill our fish. The slaw is crisp and seasoned to compliment the fish. Crema adds acidity and creaminess. Blackened fish with crunchy slaw nestled in a soft corn taco shell is irresistible.

Ingredients

1 1/2 poundcod filets sliced into 1 inch pieces

2 T canola oil

Blacken Seasoning

1 T smoked paprika

1 t cumin

1 T garlic powder

1 T onion powder

2 t thyme

1 t cayenne pepper

1 t salt

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Slaw*

1/2 head of red cabbage shredded

1/4 head green cabbage shredded

6 T cilantro chopped

1/3 C chopped onion

1/2 Serrano chili diced

Dressing

1/2 C mayonnaise

2 t cumin

3 T cilantro chopped

1 T shallot diced

1/2 lime juiced

Salt and pepper to taste

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Crema

1/2.C crema / sour cream*

2 T lime juice

1 t chopped shallot

1/2 Serrano diced/optional

2 T  cilantro chopped

3 T mayonnaise

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Directions

Heat grill to 375-400º F   8-10 tacos

In small bowl combine blackened seasoning ingredients.* Lightly oil grill pan. Using pastry brush lightly oil one side of fish and sprinkle on blackened seasoning. Turn over and oil  season other side. Place on grill and cook about 2-3 minutes per side. Remove.

Slaw

Mix slaw dressing Ingredients in small bowl.

In medium bowl add shredded cabbage , cilantro, onion, and chili. Toss and add dressing and mix. Let marinate 30-45 minutes

Crema

Mix ingredients together in small bowl and marinates for 30 minutes. Place in serving dish.

Wrap 8-10 taco shells  in foil and place on top shelf of grill to heat.

Assemble

Place taco on serving dish and add slaw and fish and top with slaw. Drizzle taco with crema. Serve with rice and Mexican black beads. Redand/or green salsas and hot sauce on the side,

Notes

*Crema is sold in loca Mexican groceries and in Safeway/Carrs stores.

*Chopped radish can also be added.

* If you want to use premixed seasoning ;Paul Prodhomme has a blackened seasoning for fish.

We are more heavy handed with chilis.

We have access to fresh fish regularly. We use this recipe for salmon, halibut, cod, and rock fish.

 

 

 

 

 

Chunky Refried Beans for Burritos, Tacos, or a Side

Ingredients

1/2 Serrano chili minced

1 garlic clove minced

1 T olive oil

1 can refried beans

1 can black beans washed and drained

6 T salsa verde chunky style, medium or high heat

3/4 cup Mexican cheese

6 T sour cream

1 t Mexican Seasoning- Morton and Bassett®

1/2 t garlic salt

Cayenne pepper

Directions

Heat olive oil in medium sauce pan over medium high heat. Add garlic and chili and cook for 1-2 minutes until fragrant. Add black beans, refried beans, salsa verde and combine. Add sour cream, Mexican seasoning, garlic salt stirring occasionally until it begins to bubble. Lower heat to medium low and add cheese. Stir until combined. Turn on low for 10-15 minutes for flavors to meld stirring occasionally. Taste. If more heat or salt is desired add a pinch of cayenne and salt.

Serve with burritos or tacos.

We make left over cooked pork loin burritos with these beans which is a favorite. The pork loin is sliced very thin and warmed up in a salsa verde chunky with medium or high heat for 5-7 minutes. The pork picks up the tang of the salsa.

Note: These beans are great the next day as a side.

 

 

 

 

 

Shrimp Tacos with Spicy Slaw

Ingredients

Shrimp*

1 pound shrimp peeled and deveined

1 stick butter

1/4 c Mexican seasoning Morton and Bassett®

Brine

1 quart water

1/4 cup salt

2 T brown sugar

2 t soy sauce

Slaw

2 cups purple cabbage shredded

1/2 cup carrots shredded

1/2 cup cilantro

2 T Serrano pepper minced

Salt and pepper

Dressing

1/3 cup olive oil or grape seed oil

3 T lime juice

1 garlic clove minced

2 T shallot minced

1/2 t cumin

1/8 t cayenne pepper

1/2  salt

1  t sugar

2 T mayonnaise

Crema

Mexican crema Walmart supplies it or 1/4 cup sour cream and 1/4 cup heavy cream combined.

Tortillas

8 corn or flour tortillas  warmed in tortilla warmer or wrapped in foil

2 limes quartered in small serving dish.

1/2 cup crumbled queso fresco

Avocado sliced or chopped optional

Directions

Oven 170º

Combine the dressing ingredients in a salad dressing shaker. Taste and adjust seasoning. Let it rest while preparing the shrimp.Brine the shrimp for 20-40 minutes. In a small bowl add the sour cream and heavy cream, mix and set aside. Add the slaw ingredients together in medium bowl add salad dressing and toss. Adjust seasoning. Place tortilla warmer with tortillas in oven.

Remove shrimp from brine and dry. Place Mexican seasoning in plastic bag. Add shrimp and toss to coat.Place large skillet on medium high heat with 4 T of butter and heat until frothy.   Add half the shrimp cook about 2-3 minute turn and cook about 2 minutes until done. Remove to serving dish. Repeat step with remaining shrimp.

Tacos are ready to be assembled with taco layered with slaw, shrimp, and dressed with crema. Serve with lime, avocado,  and queso fresco crumbles on the side. The side  served was Mexican black beans. Delicious  Serves 4

Alternatively you can setup a taco bar  with tacos, slaw, shrimp, crema, limes, queso fresco,Mexican rice, black beans, salsa, guacamole, chips, and

*Use jumbo(21-25) or large shrimp(26-35)

Note: I need to start taking pictures this always looks tasty.