Tommy Bahama's Blackened Cabo Fish Tacos

Recipe by Cook4_6
READY IN: 12hrs 45mins




  • 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.