Ingredients
For Blackened fish:
1 pound Talapia fillets
2 to 3 tsps blackening seasoning, (Old Bay or Paul Prudhomme)
2 tbsp canola oil
For Wicked good fish taco sauce:
1 cup sour cream
2 tbsp mayonaisse
2 tbsp lime juice
1 to 2 tsp Sriracha hot sauce
1 tbsp Penzey’s Arizona Dreaming or (1 teaspoon chili powder, 1 teaspoon cumin, and 1/4 teaspoon garlic powder)
½ tsp Kosher salt
For Salad:
⅓ purple cabbage, thin sliced
½ red onion, thin sliced
½ cup chopped cilantro
1 tbsp lime juice
4 taco sized flour or corn tortillas, (I used flour tortillas)
Directions
Mix sauce ingredients in a medium sized bowl, refrigerate until used
Season fish with blackening seasoning.
Heat heavy skillet on high heat, add canola oil.
Fry the fish on high heat about 2 minutes per side
Combine cabbage, onion and cilantro in a bowl and toss in lime juice
If desired, heat tortilla shells on a hot griddle.
Assemble tacos and serve immediately
Pairing
Try pairing this recipe with Pomelo Sauvingnon Blanc or Dashwood Sauvingnon Blanc, a couple of the wines from our March/April 2016 12 Under $12.
Recipe and image credit: Joe’s Healthy Meals
