Blackened Fish Tacos
Fish tacos are a frequent meal at our house because they are pretty quick and very good. I have married two recipes together for this. The blackening seasoning is adapted from Guy Fieri and the fish taco sauce is from Greg Atkinson. Greg is a local Northwest chef who made his name at Seattle’s iconic restaurant Canlis and Guy is from the Food Network of course.
Though we have used everything from halibut to catfish–we think red snapper is the best.
Blackened Fish Tacos
2 tablespoons paprika
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
2 teaspoons sea salt
1 teaspoon ground pepper
Fish Taco Sauce:
1/3 cup real mayonnaise
1/3 cup sour cream
2-3 tablespoons chili sauce (Heinz)
1 1/2 cups shredded red cabbage
2 large tomatoes, sliced
12 corn tortillas
2-3 tablespoons canola oil
Four-6 ounce fillets of red snapper
Combine the seasoning and set aside.
Combine the fish taco sauce in a measuring cup and set aside.
Slice the cabbage, tomato, and lime and leave on the cutting board for serving.
Warm the corn tortillas in batches in a bit of oil on a hot griddle (or use a large non-stick skillet). When tortillas bubble up flip and cook on other side. Drain on paper toweling.
Dredge the fish in the blackening seasoning on a plate and cook fish on a hot griddle in a bit of oil.
When fish is no longer translucent and it flakes apart– serve.
If you don’t own an electric griddle (or have one built into your cooktop) I strongly encourage you to get one of these little griddles for about $20.00
We use it for warming tortillas, fish tacos, cooking lots of bacon, pancakes, and carnitas. It’s super easy to clean and great when need to feed a bunch of people.
For more favorite gluten free recipes:
Cooking Gluten Free! A Food Lover’s Collection of Chef and Family Recipes 4th edition ebook is now available for instant download here.
And our Holiday ebook features all of the essentials you will need from turkey to pie here!
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