BLACKENED FISH TACOS WITH AVOCADO-CILANTRO SAUCE

We all loved these fish tacos that Emilie made the other night.  Here is the recipe she used:

BLACKENED FISH TACOS WITH AVOCADO-CILANTRO SAUCE
Serves: 6
INGREDIENTS
For the Blackened Fish:
  • 1.5 lbs tilapia fillets
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon brown sugar
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons canola oil
  • 12 corn tortillas
For the Slaw:
  • ½ red cabbage, sliced thin
  • ¼ green cabbage, sliced thin
  • ½ medium-sized onion, diced
  • ½ cup cilantro
  • Juice of 1 lime
For the Avocado-Cilantro Sauce:
  • ½ cup sour cream
  • 1 ripe avocado, pitted and skinned
  • ¼ cup cilantro, chopped
  • Juice of 1 lime
  • 1 jalapeno, chopped and seeded
  • Salt, to taste
DIRECTIONS
  1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your Tilapia fillets, and then rub the seasonings in.
  2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
  3. Combine all of the Slaw ingredients in a large bowl and mix well.
  4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the Tilapia (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.
  5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
  6. Break up the tilapia into 2-3″ pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.
NOTES
Blackening spices are very fragrant, so turn on your overhead fan while you cook the fish.

 

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Fresh Shrimp Tacos

Thank you to my friend Julie, who shared the recipe with me.   Original site, click here.

“I had a dream about you. You looked so beautiful that I felt compelled to say something. So I said, “The fish taco wasn’t nearly as stinky as I imagined it’d be.” You looked at me with your gorgeous eyes and said, “Life isn’t all roses to the noseless, and those with eyes need to listen closely.” I nodded my head in agreement, even though I didn’t have a clue what you meant. But that’s what love does, right? It makes men clueless.” –Jarod Kintz.
Ingredients
  • 1 lb. – Medium (41-60 count) Shrimp, peeled and deveined
  • 2 TB – Cilantro, finely chopped
  • 1 tsp – Chile powder (preferably Ancho)
  • Zest from one Lime
  • 8 – Fresh corn tortillas
Some Suggested Toppings
 Instructions
On the Grill
  1. It’s easiest to use a grill pan with this method. If you don’t have one, soak 8-10 bamboo skewers in water for 30 minutes.
  2. Toss shrimp in chile powder, cilantro and lime zest. Skewer 5-6 shrimp per bamboo stick, if using.
  3. Preheat grill to high. (If using a grill pan, preheat it too.)
  4. Cook shrimp until pink — about 2-3 minutes in grill pan or 4-5 minutes skewered.
  5. Serve immediately on warmed (lightly grilled) corn tortillas.
The Poaching Method
  1. In a small stockpot or Dutch oven, season about 3 quarts of water with quartered lemon, lime or orange; a quartered onion and a TB of black peppercorns (or you can forgo the added ingredients and just use 3 TB salt).
  2. Bring to a rolling boil.
  3. Add shrimp; turn off heat and cover tightly for 5 minutes.
  4. Drain; Rinse with cold water (to stop the cooking process).
  5. Toss shrimp in chile powder, cilantro and lime zest.
  6. Serve immediately on warm (lightly grilled or griddled) corn tortillas.
Avocado Crema
  • 1 – Small to medium avocado
  • 1 cup – Crema Mexicana -or- substitute ⅔ cup heavy cream w/ ⅓ cup sour cream and 1 tsp salt
  • 2 tsp – Lime juice
  • 1 tsp – Salt
  • 1 TB – Cilantro (optional)
Instructions:
  1. In a blender or food processor, combine all ingredients until smooth. Cover and refrigerate.

Halibut Supreme

Oh, this is a fine kettle of fish. –Marilla Cuthbert, Anne of Green Gables

Recipe source, click here

Ingredients

  • 1 cup shredded Cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons lemon juice
  • 1 tablespoon diced onion
  • 1/8 teaspoon ground cayenne pepper
  • 2 pounds halibut steaks
 Directions
  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
  2. In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
  3. Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
  4. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.