Tommy Bahama's Blackened Cabo Fish Tacos
- Reviews 1
Ready In: 12 hrs 45 mins
Serves: 6
Ingredients
TACO FILLING
- 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
- 6 tablespoons sour cream
- 2 tablespoons freshly squeezed lime juice
CHIPOTLE AIOLI
- 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 tomatoes, 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)
ASIAN SLAW
- 4 ounces shredded cabbage
- 2 tablespoons fresh cilantro, roughly chopped
- 2 ounces jicama, peeled and julienned
- 2 ounces red onions, peeled and sliced paper thin
- 2 teaspoons olive oil
- 2 tablespoons freshly squeezed lime juice
- kosher salt (to taste)
- fresh coarse ground black pepper (to taste)
Directions
- 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.
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