Blackened Fish Tacos
WHAT YOU NEED
- For the Fish & Tortillas:
- 1 1/2 lb white fish (such as cod), cut into steaks
- Blackened fish seasoning, to taste
- 1 tbsp neutral oil
- 1/2 tbsp butter
- Corn tortillas, for serving
- For the Slaw:
- 3 cups loosely packed green cabbage, thinly sliced
- 1 radish, cut into matchsticks
- 1 cup loosely packed cilantro, chopped
- 1/4 cup Cacique Cotija Cheese, crumbled
- 1/4 cup Cacique Crema Mexicana Agria
- 1/2 tbsp honey
- Juice of 1 lime
- Salt and black pepper, to taste
- For the Mango Crema:
- 1 cup Cacique Crema Mexicana
- 1 ripe mango, peeled and pitted
- 1 tsp garlic powder
- 1 tsp chipotle powder or paprika
- 1/2 tbsp lime juice
- 5 sprigs cilantro
HOW TO MAKE IT
- Make the Slaw: In a large bowl, combine the cabbage, radish, and cilantro. Add Cacique Crema Mexicana Agria, honey, Cacique Cotija Cheese, lime juice, salt, and black pepper. Mix until everything is evenly coated. Cover and refrigerate for at least 30 minutes.
- Make the Mango Crema: In a blender, combine Cacique Crema Mexicana, mango, garlic powder, chipotle powder or paprika, lime juice, and cilantro. Blend until smooth. Set aside.
- Cook the Fish: Season the fish pieces on all sides with blackened seasoning. Preheat a skillet over medium-high heat with neutral oil. Once hot, add the butter and allow it to melt. Add the fish and cook for about 3 minutes per side, or until cooked through and easily flakes with a fork.
- Assemble the Tacos: Gently flake the cooked fish. Warm the corn tortillas, then load with fish. Top with slaw, drizzle with mango crema, and finish with additional Cacique Cotija Cheese crumbles, if desired.
