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Taco Choose-Day: Blackened Fish Tacos Recipe

3 weeks ago

Taco Choose-Day: Blackened Fish Tacos Recipe

blackened fish tacos

Turn an everyday fish into a gourmet dish. Go against the usual taco recipe with a fish filling that will make it a hit in your kitchen. After all, who says that taco can only be made with beef?

 

Blackened Fish Tacos
Makes 4 servings

 

CAJUN SPICE MIX

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Spanish paprika

1 tsp Ground black pepper

1 tsp Dried oregano

1 tsp Dried thyme

1 tsp Ground cumin

 

Mix all ingredients together and store in an airtight container until ready to use.

 

PICO DE GALLO

  • Diced tomatoes
  • Chopped white onions
  • Chopped cilantro
  • Lime or lemon juice, to taste
  • Salt and pepper, to season

 

Combine all ingredients in a bowl and serve with the Blackened Fish Tacos

 

BLACKENED FISH

1 (500g) Tilapia fillet, sliced into 4

1 Tbsp Cajun spice mix

2 tsps Lime (dayap), calamansi, or lemon juice

1 Tbsp Cooking oil

4 pcs Flour tortilla

2 Tbsps Pico de gallo

1 Ripe avocado, halved lengthwise, pitted, and sliced into 1 cm thick

2 Tbsps Sour cream

4 sprigs Cilantro

 

  1. Rub and coat Cajun spice mix on each side of the tilapia fillet. Then, squeeze lime juice on each portion.
  2. Heat cooking oil in a non-stick pan. Pan fry seasoned tilapia fillet until golden dark brown on each side and flesh turns white and flaky.
  3. To assemble, top the corn tortilla with a blackened fish fillet then add a tablespoon of pico de gallo, and three slices of avocado. Drizzle sour cream on top and garnish with cilantro sprigs.

 

Recipe by Chef Mike Yambao
Photographed by Ron Mendoza

 

Here are more taco recipes for your taco Tuesdays

Fish Tacos with Singkamas Slaw

Chicken Inasal Tacos

Taco Loco Corn on the Cob

Taco Salad

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