Blackened Cod Fish Tacos Food

BLACKENED FISH TACOS

Steps:

• In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.
• Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.
• Combine all of the Slaw ingredients in a large bowl and mix well.
• Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.
• Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
• Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.

BLACKENED COD FISH TACOS

Steps:

• Mix mayonnaise, sour cream, chipotle flakes, salt, and pepper together in a small bowl. Add mashed avocado and lime juice and stir until well blended. Place in the refrigerator until tacos are ready to be assembled.
• Preheat the oven to 250 degrees F (120 degrees C). Wrap tortillas in aluminum foil.
• Rub fish in olive oil, then sprinkle with blackening seasoning and rub until covered.
• Place tortillas in the preheated oven to warm.
• Heat a large frying pan over medium-high heat and spray with cooking spray. Add fish and cook until browned and flaky, about 2 minutes per side. Lower heat and flake fish into small pieces in the pan.
• Remove tortillas from the oven. Spread avocado-chipotle sauce onto warm tortillas. Add fish, pico de gallo, and shredded coleslaw mix.

BLACKENED FISH TACOS WITH AVOCADO SLAW

Steps:

• For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
• In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
• For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
• Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
• Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.

BAKED COD FISH TACOS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
• Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
• Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
• Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

TOMMY BAHAMA'S BLACKENED CABO FISH TACOS

Steps:

• To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
• Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
• Hold refrigerated for at least 12 hours.
• To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
• Transfer to a small squeeze bottle with a small tip and refrigerate.
• To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
• To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
• Wash cilantro and chop fine, then add to the bowl.
• Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
• To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
• To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
• Drain the marinated white fish and gently place into the melted butter and 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.
• In a large, clean sauté pan, heat the tortillas up on both sides.
• Toss the Asian slaw in a mixing bowl.
• Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
• Top the fish with a little of the mixed Asian Slaw.
• Drizzle a little chipotle aioli onto each tortilla.
• Drizzle a little lime sour cream onto each tortilla.
• Sprinkle a little pico de gallo onto each tortilla.