A Flavorful Delight: Blackened Fish Tacos for a Taste Sensation
When it comes to culinary delights, few dishes can rival the explosion of flavors found in blackened fish tacos. Combining the succulence of tender fish, the boldness of blackened seasoning, and the freshness of vibrant toppings, these tacos offer a tantalizing experience that will transport your taste buds to new heights. Whether you're a seafood aficionado or someone looking to explore diverse flavors, blackened fish tacos are a must-try dish. Join us as we dive into the depths of this delectable creation and discover why it has become a favorite among food enthusiasts worldwide.
For individuals with gluten sensitivities or those following a gluten-free lifestyle, finding suitable alternatives to traditional wheat-based tortillas can be a challenge. Fortunately, the culinary world offers a solution that not only caters to dietary restrictions but also enhances the authenticity and flavor of certain dishes. Enter gluten-free soft corn tortillas, a delectable option that adds a delightful twist to your taco experience
When it comes to blackened fish tacos, the choice of fish is crucial. While there are various options available, such as snapper, mahi-mahi, or halibut, it's essential to select a fish with firm flesh that can withstand the high heat of blackening without falling apart. The mild sweetness of snapper or the delicate flavor of mahi-mahi are popular choices that pair well with the robustness of the blackened seasoning.
Blackened Seasoning Ingredients:
1 T. onion powder
1 T. garlic powder
1½ T. smoked paprika
1 T. dried thyme
1 T. dried oregano
2 t. sea salt
1 t. black pepper
½ t. - 1 t. cayenne pepper*
* Adjust the amount of cayenne to reach the desired level of heat
Coleslaw Ingredients:
3 c. green cabbage, thinly sliced
1 c. red cabbage, thinly sliced
Optional: ½ c. kale leaves, finely chopped
1 large carrot, shredded
1/3 c. Greek yogurt
1 T. apple cider vinegar
¾ t. ground cumin
¾ t. spicy Dijon mustard
1 T. fresh lime juice
Sea salt and black pepper, to taste
Remaining Ingredients:
2 T. extra virgin olive oil
18-20 oz. mahi-mahi or other firm white fish
4-5 large radishes, trimmed and thinly sliced
3 T. fresh cilantro leaves, chopped
8 8-inch corn or gluten-free tortillas
Directions:
Combine the ingredients for the blackened seasoning in a small bowl and stir to combine. Set aside.
To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.Add the olive oil to a large cast iron or other skillet over medium heat. Once heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves.
Blackened fish tacos offer a culinary adventure that marries the flavors of the sea with a tantalizing array of spices and fresh ingredients. From the first bite, you'll be captivated by the smoky aroma, the succulent fish, and the explosion of flavors that dance on your palate. Whether you're hosting a summer gathering, enjoying a casual meal, or seeking a dish that excites your taste buds, blackened fish tacos are a surefire way to satisfy your cravings. So why not embark on a culinary journey and experience the magic of these sensational tacos for yourself?
