Tuesday, July 20, 2010

Baja Blackened Fish Tacos

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Baja Blackened Fish Tacos


3/4 Pounds Fish Fillets
(I used Tilapia b/c it was on sale and coated with the seasoning it'll do the trick)
Lime Juice
N'Orleans Blackening Seasoning
Small Flour Tortillas
Roasted Corn & Avocado Salsa (I have a Recipe for this)
Fresh Grated Cheese (I used Colby Jack- it's what I had)
Sour Cream (Optional)
Regular Salsa (Optional)


Squeeze the juice of 1/2 of a lime over the three Tilapia Fillets, then coat liberally with the Cajun Seasoning. Heat up a large skillet over high heat. I used my cast iron to get that nice heat retention. Add some olive oil or butter to the pan (or a mix of the two), making sure it's well coated.

Add the fish and cook for about 3 1/2 - 4 minutes on the first side, flip and then cook for another 2 1/2 - 3 minutes. Make sure you don't over cook it. The secret to good fish (according to the hubs) is to cook it about 85% through, and then remove it and allow it to rest and cook the rest of the way through. Gently chop the fish into small strips and set aside for the taco assembly.

Taco Assembly: Small Flour Tortillas (heated), Some of the Blackened Fish, Grated Cheese, Sour Cream, and Roasted Corn & Avocado Salsa. Stack all of the ingredients onto the tortillas and enjoy along side some tortilla chips with salsa!

Note: this is the seasoning I use… it’s delicious!
See: Roasted Corn & Avocado Salsa Recipe
Best when eaten with a Mike-arita in hand! YUM
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One Response to “Baja Blackened Fish Tacos”

  1. 1

    Brendan — July 23, 2010 @ 1:39 pm

    Where was the Kesler's invitation?

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