Blackened Fish Tacos
serves two big eaters (not that I am one, but...)
1 pound (or a little less) of a flaky white fish (use whatever is on sale, or try the frozen section at Trader Joe's)
blacken seasoning to sprinkle
6-8 corn tortillas
whatever you like in your taco - we do sour cream, a simple salsa (usually tomatillo), avocado, cilantro, hot sauce, and cheese (cheddar when we're feeling broke, queso fresco when we're not)
- Sprinkle one side of the fish with a generous amount of the blacken seasoning. Heat a small amount of oil (probably not olive, canola or something like that) in a pan. When it's hot, place the fish in the pan spiced side down - now you can sprinkle the other side.Cook each side for about 4 minutes.
- Meanwhile, do your little bit of prep for the tacos.
- When the second side is almost done, break it up a bit (one great thing about fish for tacos is that you don't have to worry about it all falling apart).
- With the pan still hot, squeeze the lime over the fish and cook for just a minute or two longer to get rid of the extra moisture and finish the fish.
- Heat the tortillas and build your tacos (I like my tortillas toasted on a dry cast-iron griddle I have, but as long as they're warm, they'll be great).