1/1 Photo of Tommy Bahama's Blackened Cabo Fish Tacos
12 hrs 45 mins
I found this recipe to post after a friend shared a picture of her daughter enjoying these at Tommy Bahama's Restaurant in Florida. They sound fantastic and I cannot wait to try them!
My Private Note
Units: US | Metric
- 24 ounces of your favorite white fish
- 8 ounces fish taco marinade (see recipe below)
- 8 tablespoons lime sour cream (see recipe below)
- 8 tablespoons chipotle aioli (see recipe below)
- 3/4 lb Coleslaw (Asian see recipe below)
- 8 tablespoons pico de gallo (see recipe below)
- 12 white corn tortillas, 6-inch size
- 4 ounces unsalted butter
- 2 tablespoons cajun blackening seasoning (any brand)
FISH TACO MARINADE
- 3/4 cup unsweetened coconut milk
- 1/4 cup egg yolk, whipped
- 1 tablespoon cilantro, washed and rough chopped
- 1 tablespoon jalapeno pepper, minced
- 1 teaspoon cumin
- 1 teaspoon spanish paprika
LIME SOUR CREAM
- 3/4 cup mayonnaise
- 1 tbsp.dijon mustard
- 1 chipotle pepper
- 1 teaspoon freshly squeezed lime juice
- salt, Kosher (to taste)
- fresh coarse ground black pepper (to taste)
PICO DE GALLO
- 1/2 cup red onion, diced
- 1 tablespoon jalapeno, minced
- 1/4 cup ripe tomato, diced
- 1/2 teaspoon salt (sea or kosher)
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon cilantro, finely chopped
- 1/8 teaspoon black pepper (a pinch)
- 1To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
- 2Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
- 3Hold refrigerated for at least 12 hours.
- 4To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
- 5Transfer to a small squeeze bottle with a small tip and refrigerate.
- 6To 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.
- 7To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
- 8Wash cilantro and chop fine, then add to the bowl.
- 9Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
- 10To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
- 11To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
- 12Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.
- 13Sprinkle 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.
- 14Turn the heat down to very low and hold hot.
- 15In a large, clean sauté pan, heat the tortillas up on both sides.
- 16Toss the Asian slaw in a mixing bowl.
- 17Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
- 18Top the fish with a little of the mixed Asian Slaw.
- 19Drizzle a little chipotle aioli onto each tortilla.
- 20Drizzle a little lime sour cream onto each tortilla.
- 21Sprinkle a little pico de gallo onto each tortilla.
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Nutritional Facts for Tommy Bahama's Blackened Cabo Fish Tacos
Serving Size: 1 (287 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 558.9
- Calories from Fat 393
- Total Fat 43.7 g
- Saturated Fat 21.3 g
- Cholesterol 177.2 mg
- Sodium 481.9 mg
- Total Carbohydrate 39.1 g
- Dietary Fiber 5.0 g
- Sugars 5.6 g
- Protein 6.9 g
The following items or measurements are not included:
pico de gallo