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Started By
Message
Blackened fish tacos w/ pics.
Posted on 7/18/15 at 9:12 pm
Posted on 7/18/15 at 9:12 pm
Fresh Pico, sauce, and slaw. 
5
Posted on 7/18/15 at 9:15 pm to TigernMS12
That looks great. What kind of fish? What did you do for the sauce?
Posted on 7/18/15 at 9:17 pm to TigernMS12
Add some mango salsa and its perfect
Posted on 7/18/15 at 9:20 pm to Jax-Tiger
Specs were the fish.
Sauce:
1/2 cup low fat sour cream
1/2 cup low fat mayo
1 lime, halved
1/2 t cumin
1/2 t ground coriander
1/2 t dried oregano
1/4 t ground chipotle chili powder
1/2 t capers, minced
1 jalapeño, seed and diced
1 T cilantro, diced
Whisk the sour cream and mayo, then add everything until preferred consistency.
Sauce:
1/2 cup low fat sour cream
1/2 cup low fat mayo
1 lime, halved
1/2 t cumin
1/2 t ground coriander
1/2 t dried oregano
1/4 t ground chipotle chili powder
1/2 t capers, minced
1 jalapeño, seed and diced
1 T cilantro, diced
Whisk the sour cream and mayo, then add everything until preferred consistency.
Posted on 7/18/15 at 9:25 pm to TigernMS12
Nice. Bookmarked for that sauce.
Posted on 7/18/15 at 9:32 pm to OTIS2
quote:
Bookmarked for that sauce.
If it's a little thick, add a little more lime juice. If it is a little thin, add just a bit of sour creme.
Let me know what you think. Feedback would be great.
This post was edited on 7/18/15 at 9:43 pm
Posted on 7/18/15 at 10:32 pm to TigernMS12
Looks awesome! It's a nice way to try something different than fried fish 
Posted on 7/19/15 at 6:38 am to TigernMS12
Can you share your cooking method?
Posted on 7/19/15 at 12:04 pm to TigeRoots
quote:
Can you share your cooking method?
Pretty simple. Made the pico, slaw and sauce before I started the fish. When those were made I put them in the fridge. Then I use my own blend of spices for a blackening season. Melt about 2T of butter in cast iron. Season each fish filet and blacken for about 2 min on each side or until it flakes. Assemble in this order: Fish, slaw, pico and sauce. Serve.
Posted on 7/19/15 at 12:08 pm to TigernMS12
Yeah was referring to the fish specifically, so thanks. I guess my main question is how hot do you get the cast iron prior and during cooking? What setting on your stove? (high, med., etc). I think I usually get mine too hot as I'm between hot and medium.
Posted on 7/19/15 at 12:30 pm to TigernMS12
IWEI
Posted on 7/19/15 at 12:37 pm to TigeRoots
quote:
Yeah was referring to the fish specifically, so thanks. I guess my main question is how hot do you get the cast iron prior and during cooking? What setting on your stove? (high, med., etc). I think I usually get mine too hot as I'm between hot and medium.
Traditional blackening is extremely high heat for a short amount of time, but I usually just do it around medium for a little but longer. It doesn't smoke nearly as much as it would on higher heat. With specs it only took about 2 min per side.
Posted on 7/20/15 at 9:06 am to TigernMS12
Looks great .
.Posted on 7/20/15 at 3:09 pm to TigeRoots
My hood exhaust can't keep up with the smoke when I blacken fish so I have to do them outside.
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