Transfer to a cutting board and slice or flake the fish. Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
Step 2 Place a large nonstick skillet over medium heat. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl.
Step 4 Heat total shells according to package directions; keep warm. Step 7 Top each tornado shell with 1/4 cup shredded lettuce.
Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.
Recipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's Plate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. Here’s an easy Blackened Fish Tacos recipe that will make everyone happy at the table.
Tender fish with a spicy flavorful blackened crust, tucked into warm corn tortillas with a seriously scrumptious slaw ! This blackened fish tacos recipe is easily manageable for a weeknight dinner.
The slaw is creamy, crunchy, spicy, wonderful, with shredded red cabbage and white onions tossed with a purée of sour cream, jalapeño peppers, cilantro, and lime juice. His blackening technique was an instant hit in the South and quickly spread in popularity to the rest of the country.
In 1979, he launched his own New Orleans restaurant Paul Louisiana Kitchen, where one of his signature dishes was, and still is, blackened locally-sourced drum fish. The most important thing to know about making blackened fish is that it creates a lot of heat and smoke.
If you’re cooking indoors, be sure to use a cast iron skillet and turn your exhaust fan to the highest setting. Cast iron is a great choice for high heat cooking.
Brush the fish with oil or melted butter and sprinkle on the blackening spices: paprika, brown sugar, oregano, garlic powder, salt, cumin and cayenne. The high heat of the cooking surface creates a fragrant black spice crust on the fish while keeping the inside tender and juicy.
Combine sour cream, cilantro, lime juice and jalapeños in a food processor or blender; process until smooth. Choose firm white fish fillets such as snapper, tilapia, grouper, catfish, halibut or flounder.
If you try this recipe I hope you’ll come back to leave a star rating and a comment. A quick recipe for flavorful blackened fish tacos with cilantro lime slaw.
Make the Slaw : Combine sour cream, cilantro, lime juice and jalapeños in a food processor or blender; process until smooth. Make The Spice Mix: Combine paprika, sugar, oregano, garlic powder, salt, cumin and cayenne in a small bowl.
(if you don’t have a cast iron skillet, heat your grill) Lay fish out on a platter or on waxed paper. Brush a little oil on each side and sprinkle the top of each fillet with 3/4 teaspoon of spice mix.
Transfer fish to a platter and tent with foil to keep warm. Assemble the Tacos : Divide fish, slaw and avocado evenly among warmed tortillas.
Harry Christensen has been serving up amazing fare here since 1979, and he’s still reinventing his menu with new, delicious dishes that make our mouth water. He has shared the recipe with us for his yummy Fish Tacos.
Dish that utilizes local red grouper. Ingredients: Cajun seasoning or Harry’s Rub 6 ounces of local red grouper Colby Jack Cheese, shredded Six-inch flour tortillas Pic ode Gallo, recipe follows Shredded Napa cabbage and sliced red pepper, mixed together Baa sauce, recipe follows Directions: Heat non-stick skillet on high heat.
Dust grouper with seasoning and sear on all sides until cooked through. Assembly: Place Colby Jack cheese on tortilla, top with grouper, top with Pic ode Gallo, cabbage pepper mix and Baa sauce, serve.
During the twenty-minute celebration, the kids sang about the seasons and months. After each passing, representing one year of his life, Dustin and I were asked to share a memory from that age.
I’m so glad I kept a baby book for each child, so that in the midst of sleep deprivation, we can someday revisit the memories that were made during those precious early years. After the walk around the sun, representing six years of life, and a really cool lesson about the seasons and months, Piper shared his favorite snack with his classmates: homemade applesauce muffins and cheese sticks.
Later in the week, we plan to celebrate with a barn-themed birthday party with a few close friends and family. When it comes to parties, I tend to have this over-achieving habit to recreate an entire Pinterest board in real life.
This year, I’m holding myself back, and trying to remember that perfection isn’t what a birthday party is all about, nor is it about the cutest little invites or table decor. This week is about celebrating my “baby” boy and the amazing six years we’ve enjoyed together so far.
And tacos, to a simple side salad for black beans and rice (one of my favorite meals). Since there’s no shortage of ways to use this recipe, it’s not uncommon to find a large jar of Cilantro-Lime Coleslaw sitting in our fridge and ready to be used throughout the week with a simple dinner (like the tacos or pulled barbecue sandwiches), or enjoyed as an on-the-go lunch option.
Trust me, you’ll want this slaw with the spicy taco meat and a stack of corn tortillas. This Cilantro-Lime Slaw is the perfect example of a simple and enjoyable real food recipe.
Dressing: 1/4 cup extra virgin olive oil 1 lime juiced 1 TB honey 1 garlic clove minced 1/4 tsp red pepper flakes optional 1/8 tsp salt or more to taste In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt.
Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds.
Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes.