Do you remember that song, Things that make you go hmmm…? (circa 1990’s, C+C music factory?) It starts out.. I was at the crib, sittin’ by the fireplace / Drinkin’ cocoa on the bear skin rug.. (then off he goes on a tangent of his troubled relationships..)
Well, this has absolutely nothing to do with my post but last night I was at my crib (kitchen), sittin’ by the fireplace (by a bag of Doritos) drinking cocoa (wine) on my bear skin rug (slip resistant kitchen mat) and I was thinking of a few things that make me go Hmmm…
1.) My denial that T.G.I.F had to end.. (Wahhhh….(blow nose) Wahhhh…HMMMM..)
2.) My Dad’s undying love for Shawn Mullins song Lullabye. Somehow it always makes a round at EVERY family gathering (Why???? Why can’t she just smile once in a while?? HMMM…)
3.) Boxed taco mix (Do I even need to elaborate?? HMMMMM…)
Today we are going to cook a healthier and tastier version of a taco. Savory blackened fish tacos! They are delicious, juicy and you won’t be able to just eat one…(sorry!) They are the best tacos I’ve had (promise).
Though you won’t be able to enjoy these while hearing Urkel say “Did I do that..? ” Or hang with Mr. Cooper, You will love this recipe and say to yourself “Hey, I did that!” (pointing at tacos)
So hike up those britches, put on your biggest pair of glasses and lets cook!
You did it!!
I had a blast walking down memory lane…You are becoming a pro..smooth like Stefan Urquelle!
Printable recipe below!
The Guiding Spoon
Savory Blackened Fish Tacos
- 1 pd of Mahi Mahi fillet
- 1/2 tsp cayenne pepper (1 tsp if you like spicy)
- 1 tbsp paprika
- 1 tsp salt
- 2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp black pepper
- 2 tsp brown sugar
- 1 tsp oregano
- 1 tsp thyme
- 1 cup of red cabbage
- 1 cup of green cabbage
- 2 tbsp olive oil
- 2 tbsp vinegar
- juice from 1 lemon
- salt and pepper to taste
- 2 tbsp of canola oil
Avocado Cilantro Sauce:
- 1 jalapeno (seeded and chopped)
- 1 cup of cilantro with stems
- juice from 1 lime
- 1 avocado (pitted and chopped)
- 1/4 cup of sour cream
- 1/2 cup of water
To serve: Break up fillet on a flour tortilla and top with slaw and sauce!
- Slice Mahi Mahi into 2-3 inch wide fillets, mix dry seasonings in a small bowl and rub fillets with seasoning (front and back). Let sit at room temp for 15 minutes.
- Chop red and green cabbage to your desired width and add to a large bowl. Add vinegar, olive oil, salt, pepper and lemon, use hands to combine and set aside.
- Pit and slice avocado, remove seeds and slice jalapeno, peel & smash garlic and add all to a blender. Add sour cream, lime juice, cilantro and water. Blend until smooth and a nice consistency.
- Heat canola oil in a heavy bottom pan and add fillets, cooking around 4 minutes per side or until blackened and flaky.
- Assemble and enjoy!
Recipe notes & tips:
- You can substitute Mahi Mahi with Tilapia
- Warm flour tortillas by adding them to pan on low heat