Cabo Style Blackened Fish Tacos
Experience a delightful coastal escape with these Cabo Style Blackened Fish Tacos. Inspired by the vibrant flavors of Tommy Bahama's Restaurant, this recipe captures the essence of sunny beaches and bustling markets. Each taco is a mini fiesta, combining seasoned blackened fish with a refreshing lime sour cream, creamy chipotle aioli, and a vibrant Asian slaw. Perfect for gatherings or a casual family dinner, these tacos will transport you to the warm shores of Mexico with every delicious bite!
N/A
Servings
383
Calories
33
Ingredients
Ingredients
white fish
24 ounces (cut into 1-ounce pieces)
fish taco marinade
8 ounces (see recipe below)
lime sour cream
8 tablespoons (see recipe below)
chipotle aioli
8 tablespoons (see recipe below)
Asian coleslaw
3/4 lb (see recipe below)
pico de gallo
8 tablespoons (see recipe below)
white corn tortillas
12 (6-inch size) (warmed)
unsalted butter
4 ounces (melted)
cajun blackening seasoning
2 tablespoons (sprinkled on fish)
unsweetened coconut milk
3/4 cup (as needed)
egg yolk
1/4 cup (whipped)
cilantro
1 tablespoon (rough chopped)
jalapeno pepper
1 tablespoon (minced)
cumin
1 teaspoon (as needed)
spanish paprika
1 teaspoon (as needed)
sour cream
6 tablespoons (as needed)
fresh lime juice
2 tablespoons (freshly squeezed)
mayonnaise
3/4 cup (as needed)
dijon mustard
1 tablespoon (as needed)
chipotle pepper
1 (as needed)
kosher salt
to taste (as needed)
fresh coarse ground black pepper
to taste (as needed)
red onion
1/2 cup (diced)
jalapeno
1 tablespoon (minced)
ripe tomatoes
1/4 cup (diced)
sea salt
1/2 teaspoon (as needed)
cilantro
1 tablespoon (finely chopped)
black pepper
1/8 teaspoon (a pinch)
shredded cabbage
4 ounces (as needed)
fresh cilantro
2 tablespoons (roughly chopped)
jicama
2 ounces (peeled and julienned)
red onions
2 ounces (peeled and sliced thin)
olive oil
2 teaspoons (as needed)
Instructions
1
Prepare the marinade by combining the fish taco marinade ingredients in a clean mixing bowl until well mixed.
2
Cut the white fish into 1-ounce pieces and add them to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 12 hours to enhance flavor.
3
Create the Lime Sour Cream by blending the sour cream, lime juice, and salt in a small mixing bowl. Transfer to a squeeze bottle and refrigerate.
4
For the Chipotle Aioli, blend mayonnaise, Dijon mustard, chipotle pepper, lime juice, and a pinch of salt in a clean blender until smooth. Pour into a squeeze bottle and refrigerate.
5
Prepare the Pico de Gallo one hour before serving by dicing the red onion, tomatoes, and jalapeño. Combine them in a small bowl with chopped cilantro, salt, lime juice, and black pepper, mixing thoroughly. Let it sit at room temperature.
6
To make the Asian Slaw, mix the shredded cabbage, jicama, red onions, olive oil, lime juice, cilantro, salt, and pepper in a mixing bowl until well combined.
7
For the taco filling, heat a large sauté pan over medium-high heat and melt the unsalted butter. Drain the marinated fish and add it to the pan, spreading it out evenly.
8
Sprinkle the cajun blackening seasoning evenly over the fish. Cook for about 2 minutes without disturbing, then gently flip the fish and cook for an additional 2-3 minutes until fully cooked. Reduce heat to low to keep warm.
9
In a separate pan, warm the corn tortillas on both sides until soft and pliable.
10
Assemble the tacos by layering 2 ounces of the blackened fish on each tortilla, topping with a generous portion of Asian slaw, and drizzling with chipotle aioli and lime sour cream. Finish with a spoonful of pico de gallo.
11
Serve immediately and enjoy this flavorful journey to Cabo!
Nutrition Information
25g
Fat
20g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cabo Style Blackened Fish Tacos?
These are coastal-inspired tacos featuring seasoned blackened fish combined with lime sour cream, creamy chipotle aioli, and a vibrant Asian slaw, capturing the essence of Tommy Bahama's Restaurant flavors.
What type of fish is recommended for this recipe?
The recipe calls for 24 ounces of white fish, which should be cut into 1-ounce pieces before marinating.
How long should the fish marinate?
The fish should be covered and refrigerated in the marinade for at least 12 hours to fully enhance the flavor.
What ingredients are in the fish taco marinade?
The marinade includes unsweetened coconut milk, whipped egg yolk, rough chopped cilantro, minced jalapeno pepper, cumin, and Spanish paprika.
How do you make the Lime Sour Cream?
Blend 6 tablespoons of sour cream with 2 tablespoons of freshly squeezed lime juice and a pinch of salt, then transfer to a squeeze bottle and refrigerate.
What goes into the Chipotle Aioli?
It is a smooth blend of 3/4 cup mayonnaise, 1 tablespoon Dijon mustard, one chipotle pepper, lime juice, and a pinch of salt.
How is the Asian Slaw prepared?
Mix 4 ounces of shredded cabbage, 2 ounces of julienned jicama, 2 ounces of thin-sliced red onions, olive oil, lime juice, cilantro, salt, and pepper.
When should the Pico de Gallo be prepared?
It is best prepared about one hour before serving to allow the flavors to meld at room temperature.
What are the components of the Pico de Gallo?
Combine diced red onion, ripe tomatoes, minced jalapeno, chopped cilantro, sea salt, lime juice, and black pepper.
How do you cook the blackened fish?
Melt unsalted butter in a large saute pan over medium-high heat, add the marinated fish, sprinkle with cajun blackening seasoning, and cook for 2 minutes on one side and 2-3 minutes on the other.
What kind of tortillas are used in this recipe?
The recipe uses 12 white corn tortillas, 6-inch size, which should be warmed until soft and pliable.
How many calories are in a serving of these tacos?
Each serving contains approximately 383 calories.
What is the protein content of the Cabo Style Blackened Fish Tacos?
There are 25 grams of protein per serving.
How much fat is in this recipe?
The recipe contains 25 grams of fat per serving.
How many carbohydrates are in the tacos?
There are 20 grams of carbohydrates per serving.
Is the fish seasoned while cooking?
Yes, 2 tablespoons of cajun blackening seasoning are sprinkled evenly over the fish while it is in the pan.
What is jicama and where is it used?
Jicama is a root vegetable that is peeled and julienned for use in the Asian Slaw to add a refreshing crunch.
How much butter is needed for cooking the fish?
The recipe requires 4 ounces of unsalted butter to be melted in the pan.
Can I use different seasonings for the fish?
While this recipe specifies cajun blackening seasoning for the Cabo style, you can adjust seasonings to your preference.
How do you assemble the tacos?
Layer 2 ounces of fish on a tortilla, top with Asian slaw, drizzle with chipotle aioli and lime sour cream, and finish with pico de gallo.
How many total ingredients are used in this recipe?
There are 33 individual ingredients listed for the various components of the tacos.
What kind of mustard is in the Chipotle Aioli?
The recipe specifies using 1 tablespoon of Dijon mustard.
What kind of salt is used in the Pico de Gallo?
Sea salt is used to season the Pico de Gallo.
Are there dairy products in this recipe?
Yes, the recipe uses sour cream, unsalted butter, and mayonnaise.
Is coconut milk used in the fish preparation?
Yes, 3/4 cup of unsweetened coconut milk is a key ingredient in the fish taco marinade.
What type of cabbage is used for the slaw?
The recipe calls for 4 ounces of shredded cabbage for the Asian coleslaw.
How do you prepare the egg yolk for the marinade?
You should use 1/4 cup of whipped egg yolk for the fish taco marinade.
What is the texture of the Chipotle Aioli?
It should be blended in a blender until it is completely smooth.
How many tacos does this recipe roughly make?
Based on 12 tortillas and 24 ounces of fish (2oz per taco), it makes approximately 12 tacos.
Is this a spicy recipe?
It has a kick from the cajun seasoning, chipotle pepper, and jalapenos, but the lime sour cream helps balance the heat.