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Thursday, November 4, 2010

Blackened Fish Tacos

It's hard to get Ron to eat any type of fish.  He has tried bites of salmon before, and he eats crab and shrimp, but he'll never actually sit down and eat a piece of fish as his main entree.  However, he does enjoy a fish taco.  When we were in Mexico a few years ago, I think he practically lived off of fish tacos when we were there.  Granted, their fish tacos were heavily breaded and fried, but I figured I would give these blackened fish tacos a try.  Good news:  he ate them and I was also happy with the result.
I used a recipe from a cookbook that my mom got me a few years ago from Pampered Chef.  I've actually been working my way through some of the recipes in it and they are quite good, so I'll keep them coming.
Fish Tacos
adapted from The Pampered Chef:  It's good for You and Annie's Eats
  • 2 Tbsp lime juice
  • 3 Tbsp oil
  • 3 Tbsp minced cilantro
  • 1/4 tsp cumin
  • 2 cloves garlic, minced
  • 1 lb white fish (halibut, cod, tilapia, etc.)
  • salt
  • 1/4 cup sliced green onions
  • 2 Tbsp minced cilantro
  • 1 Tbsp lime juice
  • 1 Tbsp vegetable oil
  • 1 garlic clove, minced
  • 1 tsp sugar
  • 1/2 tsp cajun or blackened fish seasoning
  • 2 cups broccoli slaw mix
Cilantro-Cream Sauce
  • juice of 1 lime
  • 2 Tbsp cilantro, minced
  • 6 oz. nonfat greek yogurt or sour cream
  • 1 clove garlic, minced
  • pepper, to taste
For Serving
  • 6-inch flour tortillas
  1. For Fish:  Combine the marinade ingredients in a shallow dish and whisk until blended.  Place the fish in the mixture, turning to coat, and marinade for 15-30 minutes.
  2. For Slaw:  Combine green onions, cilantro, lime juice, oil, garlic, sugar, and seasoning in a bowl; whisk until blended.  Add slaw mix; toss to coat.  Cover; refrigerate until ready to serve.
  3. Prepare cilantro cream sauce:  Combine all ingredients in a small bowl and mix until well blended.  Refrigerate until ready to use.
  4. Cook Fish:  Heat 1 Tbsp oil in a large skillet over medium-high heat until shimmering.  Place the fish in the pan and cook without disturbing, 3 minutes.  Add more cajun seasoning, if desired.  Flip the fish and cook on the second side 2-3 minutes more.  Remove to a plate, season with salt as desired, and let rest for a few minutes.  Shred the fish into bite-sized pieces with two forks.
  5. Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce, slaw, and additional toppings as desired.

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