Fish Tacos

First, you can check out this recipe on my food blog: Michael's Test Kitchen

So this is my first entree in a while–a quite easy one, too. If you’ve ever been to Rubio’s, you may have had one of their fish tacos, perhaps a Blackened Fish Taco? Gradually spicy but satisfying, these Blackened fish are simple to make, and have the potential of feeding a larger group, depending on how much fish you have.

Basically, blackening your fish involves heating butter or other fat on a (cast iron) pan on high heat, then putting your fish on, just a minute or so, in order to sear each side, which will previously be coated in a particular spice mix. Next comes the familiar part, which is assembling the tacos. You can do this any way you want of course, which makes this meal more custom than not.

It is recommended to grill your fish outside, because of all the smoke it produces, but if you have a well circulated inside kitchen, with a vent, then you can do it in your kitchen if you want.

Ingredients; (Serves 6-8 people)

Corn Tortillas

2 lbs white fish (tilapia, cod, mahi-mahi, etc.)

Fish blackening seasoning:

1 tablespoon thyme

1 tablespoon oregano

3 tablespoons Garlic powder

3 tablespoons paprika

3 teaspoons peppercorns

2 tablespoons ground chili

½ cup butter, melted

Fish sauce:

½ cup mayonnaise

½ cup plain yogurt

½ teaspoon salt

½ teaspoon pepper

Taco Toppings:

Shredded cabbage

Cilantro

Salsa

Place fish fillets on a cookie sheet. Position two pans on your oven. Do not heat yet. In the cast iron pan, pour in the melted butter. Dip each fish fillet in the melted butter, and put coated fish back in the cookie sheet.

Meanwhile, mix all the ingredients together for the Fish Blackening Seasoning in a bowl, then sprinkle mixture over the fish fillets, leaving half of the mixture in the bowl for later use.

Now heat both pans: one being over low heat, and the melted butter cast iron, heat on high. Put fish fillets on the low heat pan, and simmer for a bit on both sides until almost cooked through.

Now sprinkle fish again on both sides with the rest of the seasoning. Bring fish to the hot cast iron. Wait until quite hot, and place fish on it, seasoning side down. Sprinkle the top with more of the seasoning.

Flip fish 3 minutes or so after searing, and continue on the other side; another 3 minutes. Fish should be seared dark on both sides.

Test the middle to make sure it is cooked all the way through, then remove fish and keep in a heat-insulated container till ready to use.

Prepare the fish sauce by mixing all the sauce ingredients together in a small bowl.

Soften the corn tortillas as instructed, and prep the shredded cabbage, salsa, and cilantro.

Assemble the tacos: Place some fish in a corn tortilla. Sprinkle over with cilantro, cabbage, and salsa. Pour a bit of fish sauce over everything to top it off.

Enjoy!