Blackened Cabo Fish Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1½ lbs. of your favorite white fish8 oz. Fish Taco Marinade (see recipe below)8 tbsp. Lime Sour Cream (see recipe below)8 tbsp. Chipotle Aioli (see recipe below)¾ lb. Asian Slaw (see recipe below)8 tbsp. Pico de Gallo (see recipe below)12 6" white corn tortillas4 oz. unsalted butter2 tbsp. your favorite blackening spiceCHIPOTLE AIOLI¾ cup mayonnaise1 tbsp.dijon mustard1 chipotle pepper1 tsp. freshly squeezed lime juiceKosher salt (to taste)Coarsely ground black pepper (to taste)
Makes 4 servings of 3 Tacos
Serving Procedure:
1.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.
Drizzle a little chipotle aioli onto each tortilla.
8.Sprinkle a little pico de gallo onto each tortilla.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user DINKALLEY.
Serving Procedure:
1.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.
Drizzle a little chipotle aioli onto each tortilla.
8.Sprinkle a little pico de gallo onto each tortilla.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user DINKALLEY.
Nutritional Info Amount Per Serving
- Calories: 894.9
- Total Fat: 60.3 g
- Cholesterol: 143.2 mg
- Sodium: 690.8 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 5.4 g
- Protein: 50.7 g
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