Tag Archives: tacos

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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Crispy Panko Fish Tacos

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Do you spend many Sundays reorganizing your fridge and freezer as often as I do? How can such a small space fall apart so quickly? Maybe because it’s small and that makes it difficult to hunt for what I’m looking for? Anyways, while rummaging through the freezer for who knows what, I found a recent purchase of some Basa fillets. Perfect! I have everything to make Hubby some fish taco’s. he had mentioned wanting to try fish tacos with breaded fish, or a crunchy outside. We’ve only ever had them grilled, so I granted his request and heaved out the giant box of Panko.

Then, he came into my kitchen, poked his head around the corner and asked me… “Are you really making dinner and making soup?” As he looks at the clock. I can handle this don’t worry babe. The thing is these fish tacos need to be made to order as you don’t want your fish getting soggy. They are super easy to whip up you just need to have the right ingredients ready and on hand.

Special thank you to GalPal, Kristy!! She has been giving me jars of her homemade salsa which is some of the best salsa ever! These tacos are good but I know they are this good because of her salsa!! Thanks Girl!!
**But on a side note: it’s her fault I’m addicted to Candy Crush Saga**
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Here we go!

Crispy Panko Fish Taco’s
With Cilantro Lime Sour Cream

Cilantro Lime Sour Cream ~ It’s as simple as it sounds
Take the juice of 2 fresh limes and mix with about 1 1/2 cups fat free sour cream
Mix in about a 1/2 cup of chopped fresh cilantro. Mmmmmmm yum love cilantro!
I added in about a 1/2 tbsp of puréed chipotle peppers for a hint of kick! Hubby loves him some kick! Haha

In a flat dish, I made an egg mixture using a 4 or 5 eggs, salt, pepper and cayenne pepper.
Give it a wisk
Slide in 2 Basa fillets, thawed, rinsed and patted dry
Place the fish and egg mixture in the fridge for about 30 minutes
In another flat dish sprinkle out about 3 cups of Panko
Sprinkle the of ok with salt, pepper and cayenne pepper
Next, remove fish from the egg mixture and cover with seasoned Panko. Get a good layer on these babies
In a frying pan, heat some oil about a 1/2 high and fry the fish on both sides till golden brown and crispy crunchy! Yum
Let it cool on some paper towels and chop it up into chunks for the tacos
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Heat some medium tortillas in a frying pan
Drizzle tortilla with some of the sour cream
Add shredded lettuce, cubed avocado, diced purple onion
Top with the fish, some of Kristy’s Spicy Salsa and a squirt of fresh lime
Oh ok and another drizzle of the cilantro lime sour cream
Eat and Enjoy!
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ON TONIGHTS MENU ~ SHRIMP TACOS

I just posted 2 food blogs I figured I might as well put tonight’s meal on the board as well and make it 3 food blogs in one day.  I’m not sure why I’m in love with cooking these days but it’s become one of the fun parts of the day for me.  I’m always looking for something new for me to try and I’m storing all my recipes in a big binder so I can hold on to them forever.  Plus flipping through a book full of recipes that I’ve already determined would be a gooder is great for grocery shopping time and dinner time.

I’m actually made 2 different tacos tonight… the shrimp ones and then fish tacos, chopping up the fish and frying it the same as the shrimp, sub’ing the yogurt, cayenne, lime juice, cilantro, & salt dressing for a chipotle mayo.  I just mashed a chipotle pepper with some low fat mayo and added some of the adobe sauce from the chipotle can.  So 2 different tacos.  I’ve never made these before but they were SUPER SIMPLE just as the recipe claims.

I served them with guacamole & salsa on the side.  Hubby loves his guacamole!

SUPER SIMPLE SHRIMP TACOS

(source: http://cleananddelicious.com/)

Ingredients

1 lb of frozen shrimp, defrosted, peeled, & deveined

6 oz fat free Greek yogurt

¼ cup chopped cilantro

2 tbsp fresh lime juice

1/2 tsp cayenne pepper

½ a head of cabbage, thinly sliced (about 5 cups)

8 corn tortillas

4 tsp extra virgin olive oil

Salt and pepper to taste

Directions

  1. Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots.
  2. Set aside on a plate covered with a clean kitchen towel.
  3. Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
  4. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
  5. Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!
  6. Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

Serves 4.

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