Tag Archives: blackened

Blackened Fish Tacos with Chipotle Cilantro Dressing (salmon or cod or whichever fish you want)

Finally, this post is done. I still consider myself a beginner food blogger even though this blog has recently had it’s 3rd anniversary. Blogging recipes takes work. Writing an accurate recipe takes work. It’s work but it’s work I enjoy. I just wish I could do nothing but cook, take pics, and blog… Haha True story.


Been talking about these a lot, I know, I apologize for the redundancy. Finally got all the components together….

You’re going to need to check out my last 2 posts!

Click this photo to get this recipe!

Click on the photo to the left to get this yummy Chipotle Cilantro Dressing recipe for these Blackened Fish Tacos that we’re about to make.

Click this photo to get this recipe!

Click this photo to see the ingredients needed to make the Blackened Seasoning that will crispify (is that a word?)the fish to a nice golden crunch on the outside and give it a deep savory flavour.



BLACKENED FISH TACOS
♥ 2 BAGS COLESLAW
♥ 1½ C. CORN KERNELS
♥ SALT + PEPPER
♥ FLOUR TORTILLAS
♥ 1 BIG SALMON FILET or 4 LARGE COD FILETS
♥ HIGH SMOKE POINT OIL FOR FRYING (i used Canola Oil)
1 BATCH OF BLACKENED SEASONING
1 BATCH OF CHIPOTLE CILANTRO DRESSING
♥ AVOCADO, FRESH, CHOPPED
♥ CILANTRO + LIME FOR GARNISH

Saute the coleslaw and corn with salt and pepper until just tender.
Set aside, but keep warm.
Heat oven to low temp and slowly warm the tortillas. I like em just before they get toasted.
Cut salmon or fish into large pieces suitable for frying.
Heat oil, just above medium, not too hot or the fish won’t cook thoroughly and not too cold or the fish will soak up to much oil and become soggy.
Fry till dark and golden on each side.
If you’re using salmon you may have to do the ends too. Use tongs. They work best.
When they are done gently remove from hot oil onto a papertowel lined dish to remove excess oil.
Let cool for about 5 minutes and break into good chunks.

THE ASSEMBLY
Warmed Tortilla
Sauteed slaw and corn
Blackened fish
Drizzle with some Chipotle Cilantro Dressing
Top with chopped fresh avocado, cilantro and a squeeze of fresh lime juice


Place the Blackened Seasoning in a shallow flat bottom container of some sort so you can press the fish into it.  Coating every inch of it.  The better it’s coated the better the crisp.

You don’t want to over cook the cabbage, or it will lose all it’s structure.  You want to saute it till it just starts to wilt.  Keeping it warm will also allow it to keep cooking so with the pan on medium heat, just keep an eye on it.
This is the cod I used last night.  Seasoned all over every surface of fish with the Blackened Seasoning.

Fried in some oil till golden and delicious. I use a large cast iron flat bottom deep dish for frying. Allows maximum room for the fish to fry properly without over crowding the pan.   The heavy duty cast iron can withstand the high temperatures and will maintain it’s heat better when you drop in the fish.

I fried the fish in 2 batches to ensure it cooked evenly and properly. Or you can use a deep fryer but I’ve only used one once and I didn’t like it…. it was too small for what I needed and I don’t want a big greasy appliance kicking around here. I fry as little as possible.
Frying foods took a lot of practice for me over the years.  So many times chicken or potatoes or whatever it was I was cooking, was either undercooked or well well well done. Practice makes perfect.

Frying can be very unhealthy if done incorrectly.  When done the right way you are using the least amount of oil to get that desired crunch and crispiness.

✰ Oil thats too hot will scortch the food on the outside while leaving it raw inside. ✰

✰ Oil that isn’t hot enough won’t seal the food as it should when you drop it in. ✰

(Rather it will sit and soak up the oil.  This results in that drippy soggy mess we’ve gagged on one too many times.

The first time I made these I used some fresh plump salmon and they were to die for! This time around i used cod. I preferred the salmon over any white fish but both were really good.


BLACKENED SALMON TACOS

Here are some pics from the salmon ones I made last week!  These ones were my favourite!

Since the photos were taken down in my temporary basement dungeon kitchen they aren’t of the greatest quality.  We can only go up from here my friends ☺

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Blackened Seasoning

Hi guys, I posted some pics of the Blackened Salmon and Blackened Fish Tacos to my Cooking With Hay Facebook page, and the requests came in for the recipe. As well as the request for me as your personal chef. Thank you for that! It actually is much easier to make the food than to blog the recipe… just in case you were curious. LOL so much time spent running a photoshoot and a kitchen at the same time. I love it tho and anxious to spend more time doing it. The balance between stoning the front of the fireplace and installing bathroom sinks… or blogging…. its a tough one….

I’m quite pleased with the photos from recent photoshoots. I’m working partially upstairs while I can get the good natural daylight and partially still down in the dungeon, errr, I mean, basement. Natural daylight makes for much more appetizing food pics. Less shadows and more true to life colouring of these meals. After all, we taste with our eyes and our noses before the food even hits our tongue or tummies.



I’ve laid out all the ingredients that I used to make the Blackened Seasoning, on this fancy bamboo KitchenAid cutting board that Hubby came home with for me! *SMILES* This is the seasoning for the Blackened Salmon Tacos and Blackened Fish Tacos that I’ve been mentioning. (Blog posts to follow guys!)

I pulled this from a website a while back, I haven’t altered anything except that I use whole wheat flour instead of white flour. It actually just adds to the crispy factor we’re going for here! Yummy


Don’t confuse T (tablespoon) for TSP (teaspoon)!!
Oh come on, like you haven’t done that before.

The original image said 2 T. Chili Powder… LOL its got to be 2 TSP. Teaspoons
I made the same error when I first made Butter Chicken. That was a hot hot hot meal. Great tho. Just a real kicker that’s for sure.

BLACKENED SEASONING

♥ 2 T. FLOUR (I use whole wheat)
♥ 2 TSP. CHILI POWDER
♥ 1 TSP. PAPRIKA
♥ 1 TSP. BROWN SUGAR
♥ ½ TSP. ONION POWDER
♥ ½ TSP. GRANULATED GARLIC
♥ ½ TSP. CUMIN
♥ ½ TSP. CAYENNE
♥ ½ TSP. SALT
♥ ½ TSP. PEPPER

Mix together well. Store in an air tight container.


↓ This made enough to do a big slab of salmon or 4 large cod fillets. If you’re doing more you may want to double this recipe. Or to save you some prep time on the next go around, make up a big batch now.

↑ I made one batch of this seasoning and mixed it in this shallow plastic container. All ready to go so I can just lay the piece of fish or meat or whatever it is that you’re going to use, onto the seasoning.
This works great for everything, even prawns and scallops. Try it out and I hope you like it.  I’ve made it 3 times this July.  Cuz it’s that good.  LOL yum!


Blog Post with recipe and pics COMING SOON!

Blog Post with recipe and pics COMING SOON!

Blog Post with recipe and pics COMING SOON!

Blog Post with recipe and pics COMING SOON!

Blog Post with recipe and pics COMING SOON!

Blog Post with recipe and pics COMING SOON!




❤️ Thanks for visiting, if you liked this blog please click LIKE below. If you want to follow my blog please scroll to the bottom, click the FOLLOW button and enter in your email address.
Love Haleykins❤️


**Please click “OLDER POSTS” button, (bottom of the page)
or the “COOKING WITH HAY” tab (top of the page) to see more**


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