TOMMY BAHAMA'S BLACKENED CABO FISH TACOS
I found this recipe to post after a friend shared a picture of her daughter enjoying these at Tommy Bahama's Restaurant in Florida. They sound fantastic and I cannot wait to try them!
Provided by Cook4_6
Categories Mexican
Time 12h45m
Yield 6 serving(s)
Number Of Ingredients 38
Steps:
- To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
- Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
- Hold refrigerated for at least 12 hours.
- To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
- Transfer to a small squeeze bottle with a small tip and refrigerate.
- To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
- To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
- Wash cilantro and chop fine, then add to the bowl.
- Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
- To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
- To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
- Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.
- Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
- Turn the heat down to very low and hold hot.
- In a large, clean sauté pan, heat the tortillas up on both sides.
- Toss the Asian slaw in a mixing bowl.
- Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
- Top the fish with a little of the mixed Asian Slaw.
- Drizzle a little chipotle aioli onto each tortilla.
- Drizzle a little lime sour cream onto each tortilla.
- Sprinkle a little pico de gallo onto each tortilla.
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