Back to Recipe

Cajun Blackened Fish Tacos

Here's how you make Cajun Blackened Fish Tacos
Pause Continue Reading
  • Servings: 4
  • Prep: 40m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR THE FISH
  • 1 1/2 pound white fish (snapper, sea bass, snook, cut in 1 oz. pieces or strips)
  • 3/4 cup unsweetened coconut milk
  • 1/4 cup egg yolks, whipped
  • 1 tablespoon cilantro, chopped (washed and rough chopped)
  • 1 tablespoon jalapeño, minced
  • 1 teaspoon cumin
  • 1 teaspoon Spanish paprika
  • 4 ounces unsalted butter
  • 2 tablespoons Cajun spice (blackening spice)
  • 12 corn tortillas
  • FOR THE CHIPOTLE AIOLI
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 whole chipotle pepper
  • 1 teaspoon lime juice, freshly squeezed
  • FOR THE LIME SOUR CREAM
  • 6 tablespoons sour cream
  • 2 tablespoons lime juice, freshly squeezed
  • FOR THE PICO DE GALLO
  • 1/2 cup yellow onion, diced
  • 1 tablespoons jalapeño, minced
  • 1/4 cup fresh tomato, small diced (ripe)
  • 1/2 teaspoon kosher salt (or sea salt)
  • 1 tablespoon lime juice, freshly squeezed
  • 1/2 tablespoon cilantro, finely chopped
  • FOR ASIAN SLAW
  • 4 ounces cabbage, shredded
  • 2 tablespoons fresh cilantro, rough chopped
  • 2 ounces jicama, peeled and julienned
  • 2 ounces red onion, sliced (peeled and sliced paper thin)
  • 2 teaspoons oil (olive oil)
  • 2 tablespoons lime juice, freshly squeezed
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: To Marinate the Fish: In a clean mixing bowl, combine all the "Fish" ingredients except the butter, blackening spice and tortillas. Mix well. Cover and refrigerate, allowing fis to marinate for at least 12 hours.

  • Step 2: Make the Chipotle Aioli: Place all ingredients in a blender. Puree until the aioli is smooth in consistency. Add salt and pepper to taste. Transfer to a squeeze bottle with a small tip and keep refrigerated.

  • Step 3: Make the Lime Sour Cream: Place ingredients into a small, clean mixing bowl and blend together well. Transfer to a squeeze bottle with a small tip and keep refrigerated.

  • Step 4: Make the Pico de Gallo: Combine all the ingredients in a small mixing bowl. Season with a pinch of black pepper. Mix together well and keep refrigerated. DO NOT MAKE THE PICO DE GALLO IN ADVANCE - IT DOES NOT KEEP.

  • Step 5: Make the Asian Slaw: In a small mixing bowl, mix all ingredients together. Season to taste with kosher salt and black pepper. Set aside.

  • Step 6: Cook the fish: Pre-heat a large sauté pan and melt the butter in the pan. Drain the marinated white fish and gently place into the melted butter. 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.

  • Step 7: Meanwhile, heat the tortillas and keep warm.

  • Step 8: To assemble: Toss the Asian Slaw in a mixing bowl. Lay the hot corn tortillas on a clean cutting board two at a time and place 2 oz. of the cooked fish on each tortilla. Top the fish with a little of the Asian Slaw. Drizzle a little Chipotle Aioli and Lime Sour Cream over the slaw. Top with a bit of the Pico de Gallo and serve immediately.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.