Blackened Cod Fish Tacos Recipes
BLACKENED FISH TACOS
Make and share this Blackened Fish Tacos recipe from Food.com.
Provided by gailanng
Categories Mexican
Time 25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.
- Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.
- Combine all of the Slaw ingredients in a large bowl and mix well.
- Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.
- Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
- Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.
Nutrition Facts : Calories 350.8, Fat 15.2, SaturatedFat 3.9, Cholesterol 72.3, Sodium 339.5, Carbohydrate 25.9, Fiber 6.9, Sugar 6.7, Protein 30.3
BLACKENED COD FISH TACOS
These blackened cod tacos are delicious! Don't forget the sauce!
Provided by amber
Categories Main Dish Recipes Taco Recipes
Time 25m
Yield 5
Number Of Ingredients 13
Steps:
- Mix mayonnaise, sour cream, chipotle flakes, salt, and pepper together in a small bowl. Add mashed avocado and lime juice and stir until well blended. Place in the refrigerator until tacos are ready to be assembled.
- Preheat the oven to 250 degrees F (120 degrees C). Wrap tortillas in aluminum foil.
- Rub fish in olive oil, then sprinkle with blackening seasoning and rub until covered.
- Place tortillas in the preheated oven to warm.
- Heat a large frying pan over medium-high heat and spray with cooking spray. Add fish and cook until browned and flaky, about 2 minutes per side. Lower heat and flake fish into small pieces in the pan.
- Remove tortillas from the oven. Spread avocado-chipotle sauce onto warm tortillas. Add fish, pico de gallo, and shredded coleslaw mix.
Nutrition Facts : Calories 658.6 calories, Carbohydrate 73.3 g, Cholesterol 73.6 mg, Fat 23.4 g, Fiber 7.5 g, Protein 35.2 g, SaturatedFat 5 g, Sodium 1513.3 mg, Sugar 2.3 g
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- Thinly shred the cabbage and place in a medium bowl with 1 teaspoon of the salt and the lime juice. Massage the salt into the cabbage. Mix the sour cream and sriracha in a small bowl. Pit and slice the avocado and set everything aside.
- Heat the oven to 200°F. Line a rimmed baking sheet with paper towels and place the thawed cod on the sheet. Cover with another paper towel and set aside.
- Combine the salt, spices, and sugar together in a small bowl. Dip the cod filets into the bowl to coat the filets on both sides. Heat a nonstick or well-seasoned cast iron skillet to medium-high and when it’s hot, add the cooking oil. Turn on your vent fan. When the oil is hot, place the cod in the pan and sear for 3 to 4 minutes on each side (more if the filets are thicker than ½-inch). You may need to do this in batches. Transfer the cooked cod on a baking sheet and place in oven to keep warm.
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- Mix together all spices for the spice mix in a small bowl. Pat cod dry with a paper towel. Season cod all over with spice mix. Set side to "marinate" for about 10 minutes.
- Make coleslaw: In a medium bowl, combine all ingredients for the coleslaw. Stir the cabbage to coat and set aside to marinate.
- Make the Cilantro Avocado Sauce: Combine all ingredients for the sauce in a food processor. Pulse until smooth. Chill until ready to use.
- Heat the 2 tablespoons olive oil in a non-stick, large skillet over medium high heat. Using a fish spatula, add cod and sear until the spices are black and fish flakes easily, about 2-3 minutes per side. Remove to a paper towel lined plate. When cool enough to touch, cut into large chunks.
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- In a small bowl combine smoked paprika, garlic powder, oregano, cumin, salt, pepper and cayenne. Mix and then sprinkle over fish fillets, rub to coat evenly.
- Heat oil in a large skillet over medium yea and cook fish until browned and firm or for around 4 minutes per side. (Cooking time depends on the thickness of fillets, type of skillet and oven used).
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