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.
1 1/2 poundcod filets sliced into 1 inch pieces
2 T canola oil
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
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
1/2 C mayonnaise
2 t cumin
3 T cilantro chopped
1 T shallot diced
1/2 lime juiced
Salt and pepper to taste
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
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.
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
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.
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,
*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.