Blackened Fish and Prawn Tacos

Ray and TJ love the blackened fish tacos at Tommy Bahamas.  That was my inspiration for this recipe. It is very similar but for a few exceptions, like adding prawns(which Ray, my husband really liked because of the added texture) and not including the lime sour cream, I just didn’t think that extra sauce was necessary.  Please enjoy this rather light and fresh main course. They could also be served in tiny tortilla rounds as appetizers.

 

Ingredients:

TACO FILLING

      1. 24 ounces(about 1.5 pounds) of your favorite white fish- I used half cod and half prawns because I happened to have some prawns on hand.
      2. 8 ounces fish taco marinade ( see recipe below)
      3. 8 tablespoons chipotle aioli ( see recipe below)
      4. 3/4 lb coleslaw ( Asian see recipe below)
      5. 1 cup pico de gallo ( see recipe below)
      6. 12 white corn tortillas, 6-inch size
      7. 4 ounces(1/2 cup) unsalted butter
      8. 2 tablespoons cajun blackening seasoning ( any brand)

FISH TACO MARINADE

      1. 3/4 cup unsweetened coconut milk
      2. 1/4 cup egg yolks, whipped(2 eggs yolks)
      3. 1 tablespoon cilantro, washed and rough chopped
      4. 1 tablespoon jalapeno peppers, minced
      5. 1 teaspoon cumin
      6. 1 teaspoon spanish paprika

Fish and Prawn Marinade

Marinating Fish and Prawns

CHIPOTLE AIOLI

      1. 3/4 cup mayonnaise
      2. 1 tbsp.dijon mustard
      3. 1 chipotle pepper-I use the canned in adobe sauce-very flavorful
      4. 1 teaspoon freshly squeezed lime juice
      5. Sea salt ( to taste)
      6. Fresh coarse ground black pepper ( to taste)

Chipotle Aioli

PICO DE GALLO

      1. 1/2 cup red onions, diced
      2. 1 tablespoon jalapenos, minced
      3. 1/2 cup ripe tomatoes, diced
      4. 1/2 teaspoon salt ( sea or kosher)
      5. 1 tablespoon freshly squeezed lime juice
      6. 1 tablespoon cilantro, finely chopped
      7. 1/8 teaspoon black pepper ( a pinch)

Pico De Gallo

ASIAN SLAW

    1. 4 ounces(1/2 cup) shredded cabbage
    2. 2 tablespoons fresh cilantro, roughly chopped
    3. 4 ounces(1/2 cup) jicama, peeled and julienned
    4. 2 ounces red onions, peeled and sliced paper thin
    5. 2 tablespoons freshly squeezed lime juice
    6. Kosher salt ( to taste)
    7. Fresh coarse ground black pepper ( to taste)
    8. Asian Slaw

       

      Directions:

      1. To prepare marinade: In a mixing bowl, combine all ingredients and mix well.
      2. Cut the white fish into 1 oz pieces and place with the prawns into the marinade mixing everything up together. Marinate in the refrigerator for about 8 hours.
      3. To make Chipotle Aioli: Place all ingredients in a blender and puree until everything is incorporated and the aioli is smooth in consistency. Refrigerate.
      4. To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small mixing bowl.  Wash cilantro and chop fine, then add to the bowl.  Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
      5. To prepare the Asian Slaw: In a small mixing bowl, mix all ingredients together.  Hold until service.
      6. To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
      7. Drain the marinated fish and prawns and gently place into the melted butter and spread the fish and prawns out evenly.
      8. Sprinkle the blackening spice evenly on the fish and prawns and let sit over high heat for 2 minutes. Flip the fish and prawns with a spatula and cook on the other side until the fish and prawns are completely cooked.  Turn the heat down to very low and hold hot.
      9. Fish and Prawns Cooking with Blackening Spice

        Blackened Fish and Prawns Finished Cooking

      10. In a large, clean sauté pan, heat the tortillas up on both sides.
      11. Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
      12. Top the fish with a little of the mixed Asian Slaw.
      13. Drizzle a little chipotle aioli onto each tortilla.
      14. Sprinkle a little pico de gallo onto each tortilla.  Serve.
Print Friendly
Share on FacebookShare on TwitterPin it on PinterestShare via email