Best Fish Tacos ever! Layer of flavor starting with fish marinated in coconut milk then blackened and pan seared. Wrapped in warm corn tortillas, the tacos are then drizzled with Chipotle Aioli, Lime Cream and topped with fresh Pico de Gallo and Asian Slaw.
Prep Time1 hourhr
Cook Time10 minutesmins
Total Time1 hourhr10 minutesmins
Course: Main Course
Keyword: fish tacos
Servings: 6
Author: Tommy Bahama Cafe recipe
Ingredients
1 1/2lbsof your favorite white fish
8ozFish Taco Marinaderecipe below
8tablespoonsLime Sour Creamrecipe below
3/4lbAsian Slawrecipe below
8tablespoonsPico de Gallorecipe below
12 6" corn tortillas - you can use flour tortillas if you prefer
4ozunsalted butter
2tablespoonsof your favorite blackening spicesee link for recipe to make your own
Fish Taco Marinade:
3/4cupunsweetened coconut milk
1/4cupegg yolkswhipped
1tablespoonrough chopped cilantro (use basil if you prefer)
1tablespoonjalapenominced
1teaspooncumin
1teaspoonpaprika
Chipotle Aioli:
1/2cupmayo
1tablespoonDijon
1chipotle pepper
1teaspoonfresh lime juice
kosher salt and pepper to taste
Lime Sour Cream:
6tablespoonssour cream
2tablespoonsfresh lime juice
Pico de Gallo:
1/4cupdiced yellow onion
1tablespoonminced jalapeno
1/2cupchoppedseeded, ripe tomato
1/4teaspoonkosher salt
1tablespoonfresh lime juice
1/2tablespoonfinely chopped cilantroor basil if preferred
1pinchblack pepper
Asian Slaw:
4ozshredded cabbage
2tablespoonchopped cilantroor basil
2ozjicama peeled and julienned
2ozred onion sliced paper thin
1tablespoonolive oil
2tablespoonfresh lime juice
kosher salt and pepper to taste
Instructions
Fish Mainade:
In a mixing bowl, combine all ingredients and mix well. Cut the fish into 1 oz pieces and place into the marinade, mixing to coat fish well. Cover and refrigerate for at least 12 hours.
Chipotle Aioli:
Place all ingredients in a blender and puree until smooth. Transfer to a squeeze bottle with small tip or small baggie and refrigerate until ready to use.
Lime Sour Cream:
Place ingredients in small bowl and blend together well. Transfer to squeeze bottle with small tip or small baggie and refrigerate until ready to use.
Pico de Gallo:
Combine onion, jalapeno, tomato, cilantro (or basil) and toss to combine. Add salt, lime and pepper. Mix well and refrigerate until ready to use.
Asian Slaw:
Mix all ingredients in bowl to combine
Serving Instructions:
Preheat a large saute pan and melt butter in pan. Drain the marinated fish and gently place into the melted butter. Spread the fish out evenly. Sprinkle the blanketing spice evenly on the fish and let it sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until fish is cooked through.
Turn the heat down to very low to keep fish warm while completing the taco assembly.
Place corn tortillas into another large saute pan and heat on both sides (this is key to ensure the tortillas are pliable. Work quickly to finish assembly and eat while still warm and soft.)
Toss slaw in mixing bowl
Lay 2 warm tortillas stacked together (to create a more sturdy base) on cutting board and place 2 oz of cooked fish on each.
Top with some slaw, be sure to let drain to minimize liquid in taco.
Drizzle with small amount of chipotle aioli and lime sour cream (snip small piece of corner from baggie if you are using this method)
Top with some pico de gallo, drain to minimize liquid in taco.
Serve immediately
Notes
The fish initially needs to be marinated for 12 hours.