Thursday, April 23, 2009

Blackened Fish Tacos

I don't know where my weakness for fish tacos came from. When I was growing up tacos were something served in a hard shell, nothing else (and a burrito was ground beef with taco seasoning, cheese, and sour cream in a tortilla - no variations), but a few years ago I discovered fish (soft) tacos and I'm never going back. Yes, these tacos would probably be more exciting if I bothered to buy some cabbage to shred up and sprinkle on top (it's such a great crunch!), but I'm never able to use up the rest of the cabbage, so I skip it.

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
1 lime
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).
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