Blackened Fish Tacos
This easy blackened fish taco recipe can be ready in less than 30 minutes! Delicious healthy option!
Servings 4 Servings
Ingredients
- 1 pound cod flounder or tilapia, sliced in half vertically
- 1 tbs chile ancho powder
- 1/2 tbsp smoked paprika
- 1 tsp granulated garlic
- 1/2 tsp pepper
- 1/2 tsp cumin
- salt to taste
- 1/4 tsp chile de arbol powder or cayenne
- 1/2 teaspoon crushed red pepper flakes
Instructions
- In a small bowl, combine the spices. Season the fish on both sides with the spice mix. Set aside.
- Preheat 4 tablespoons of grapeseed or olive oil to medium heat in a skillet for a few minutes.
- When it just begins to smoke lightly, cook and sear the fish for 3-4 minutes per side. Do not try to turn or move the fish right away. Using 2 metal spatulas is the best way to turn the fillets without them falling apart. Serve with warm corn tortillas, salsa, curtido, cilantro and lime.
Notes
Tips~I cook the thinner fillets separate from the thicker pieces, so I know they are all cooked for a shorter time and can take them out at the same time.
Chile Marinated Mahi Mahi
Yields 4 servings
4 mahi mahi fillets(6 ounces each)
salt and pepper
1/3 cup chile sauce
Grapeseed oil
1/2 sweet onion, sliced into strips
1 serrano, sliced
1 red fresno, sliced Directions Super Easy! Marinate fish overnight in chile sauce. When ready, season fish lightly with salt and fresh cracked pepper. Preheat 4 tablespoons of oil to medium heat in a large skillet.
Sear fish for 3-4 minutes per side. Remove fish from pan and tent with foil to keep warm. In that same pan, saute onions, garlic and peppers. Serve with rice and curtido. Garnish with lime.
1/3 cup chile sauce
Grapeseed oil
1/2 sweet onion, sliced into strips
1 serrano, sliced
1 red fresno, sliced Directions Super Easy! Marinate fish overnight in chile sauce. When ready, season fish lightly with salt and fresh cracked pepper. Preheat 4 tablespoons of oil to medium heat in a large skillet.
Sear fish for 3-4 minutes per side. Remove fish from pan and tent with foil to keep warm. In that same pan, saute onions, garlic and peppers. Serve with rice and curtido. Garnish with lime.