Blackened Fish Tacos


Blackened Fish Tacos

This past weekend we attended an Irish Festival in Big Rapids, Michigan.  It was the first year of this festival and it was quite a bit of fun.  But we did not get back home until 1:15 am Saturday night.  It threw the rest of our weekend out of order and by last night I needed a quick, easy meal that I could get on the table.

When I buy an item for a recipe and open it I try to use it all up so there is no waste.  The other day I opened a package of tortillas.  There were 20 in the package so I needed to find another meal or two that used corn and flour tortillas so that I could use them all up.  I use gluten-free corn tortillas for my gluten-free son and regular tortillas for the rest of the family.  About 75%-80% of my meals can easily be made gluten-free by exchanging one or two items – usually pasta or in this case the tortillas.  I almost never make a totally separate meal for my son although we do have certain dishes and pans that we don’t use any flour products with.

I made this meal with great hesitation.  First of all, Fish Tacos have always just sounded strange to me and second of all I wasn’t sure if I would eat it let alone my children.

Verdict:

This was an all out hit.  I will definitely be making these again and even just cooking the fish in this manner in the future.  The fish was not dried out and the rub added a great deal of flavor to the entire dish.  I now wonder why I never tried Fish Tacos before!

I served this with a side of mixed vegetables.

Ingredients:

  • 2 lbs fish, I used Cod but also could use Tilapia
  • 8 flour tortillas, medium-sized
  • Olive Oil
  • 2 TBSP Chili Powder
  • 2 tsp Oregano
  • 2 tsp Paprika
  • 3 tsp Garlic Powder
  • 3 tsp Cumin
  • 2 tsp Pepper
  • 2 TBSP Brown Sugar
  • 1 TBSP lime juice
  • feta cheese, diced red peppers, diced onion, sour cream and hot sauce (if desired) for toppings

Directions:

  1. Mix rub – chili powder, oregano, paprika, garlic powder, cumin, black pepper and brown sugar in a small bowl until well combined.
  2. Be sure that your fish not too wet, if so dry with some paper towels before coating the fish with the seasoning mix.
  3. Drizzle olive oil over fish and then coat top with 1/2 the seasoning.  Turn fish over and do the same to the other side.
  4. If desired cover and let the fish rest in the refrigerator about 30 minutes to infuse the flavor through the fish, this step is optional and if you need to you can begin cooking the fish immediately.
  5. Cook fish over medium high heat for 3-5 minutes per side depending on the thickness of the fish.  Fish may appear to be too dark but that should be okay.  If it smells “burnt” then turn your heat down a bit.
  6. When fish is cooked through drizzle with lime juice and remove from heat.
  7. Grill tortillas for about 1 minute per side to slightly brown or just heat in oven to softened.
  8. Shred fish with a fork and serve on a tortilla with desired toppings.

 

 

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