Preheat oven to 350°F. The mighty fish taco is one of the best foods in the universe. Make the Slaw: Combine sour cream, cilantro, lime juice and jalapeños in a food processor or blender; process until smooth. Coat cast iron skillet with olive oil. Grilled fish tacos cook quickly on the grill in a cast iron pan, and you will be ringing that dinner bell in no time.

Salmon: I used Coho salmon filled from PrimeWaters Seafood because it tastes amazing and I love its beautiful, deep red salmon color. Make the marinade: In a small mixing bowl, combine the lime juice, mustard, and salt and pepper. Check out this easy recipe to make homemade heathy, no-fry blackened fish tacos in under 40 mins! Break up the cooked fillets into 2-3" pieces. I usually eat at least 4 of these, a great excuse, since fish changes its taste after sitting in the fridge. Season the mahi all over and sear until you get a nice crust on the outside and fish reaches 125 degrees with an instant read thermometer. Quick-cooking fish makes for a light and flavorful taco filling that's perfect for weeknights or.

Remove to a paper towel lined plate.

Heat a large frying pan over medium-high heat and spray with cooking spray. Grab some corn tortillas and serve with fresh lime juice or make a fish taco slaw to pile on your tacos. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side. Traeger Blackened Fish Tacos are healthy, boldly flavored, and are as easy to make as they are delicious to eat. Heat grill to 4000°F. But our beloved fish tacos can get easily overwhelmed by heavy flavors—not any Mexican side dish will do. Using a fish spatula, add cod and sear until the spices are black and fish flakes easily, about 2-3 minutes per side. Whether it’s fried, grilled or baked, there’s just something about the combo of flaky fish, creamy sauce and a warm tortilla that gets us every time.


Spice rub: I made my own rub of chipotle chili powder, ancho chili powder, paprika, kosher salt, cumin, onion powder, garlic powder, ground coriander, dried oregano, and pepper. Place tortillas in the preheated oven to warm. Place cast iron skillet in oven for 10 minutes to heat it up. Fish Taco Sauce: Using your food processor or blender, purée all ingredients together.Refrigerate until ready to use. Toss onions and cabbage with the cilantro lime sauce. Refrigerate until ready to use.) When cool enough to touch, cut into large chunks. Instructions.
Add fish and cook until browned and flaky, about 2 minutes per side. Blackened cod fish tacos We had these tacos for dinner the other day, while watching A Million Ways To Die In The West ( a really crazy movie )! Warm tortillas in a dry skillet or on a grill pan. Slowly whisk in the oil, then stir in the garlic. Rub fish in olive oil, then sprinkle with blackening seasoning and rub until covered.

Lower heat and flake fish into small pieces in the pan. Find 13 fish taco recipes from Cooking Light. (the slaw can be made up to a day ahead. Remove to a paper towel lined plate. Ingredients for Blackened Salmon Tacos. Bite into these Blackened Fish Tacos served over perfectly charred tortillas, topped with creamy avocado cilantro sauce and fresh pineapple salsa with an explosion of flavors.


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