Joe’s Blackened Fish Tacos, Cilantro Slaw & Jalapeño Sour Cream

Fish:

  • 1 Lg. Grouper Fillet (depending on the size maybe two)
  • 1/4c Blackened Seasoning
  • 1 Tbs. Olive Oil

Slaw:

  • 4 Tbs. Rice Wine Vinegar
  • 2 Tbs. Fresh Lime
  • 1 Tbs. Olive Oil
  • 1 Tbs. Sugar
  • 1 Bag of Cabbage Slaw Mix
  • 1/3 Cup Cilantro
  • 4 Tbs. Green Onions
  • Salt and Pepper to Taste

Jalapeño Sour Cream:

  • 3 Lg. Jalapenos
  • 2 Cloves of Garlic
  • 2tsp. Oil
  • Salt and Pepper
  • 1c. Sour Cream
  • 1 Splash of Heavy Cream
  • A bag or two of Tortillas (Fresh if possible)

Directions:

  1. Start by mixing all the Cilantro Slaw ingredients together and place in the fridge to allow the flavors to combine.
  2. Heat some oil in a pan, add the Jalapeño, garlic, salt and pepper.  Allow the peppers and garlic to sweat for 3-5min.
  3. Remove from heat, and mix jalapeños, garlic, sour cream and cream (I only add a small amount of the cream, make to your taste).
  4. To get a nice smooth consistency use an emersion blender or food processor to further combine ingredients.  Place in the fridge for at least an hour.
  5. Liberally coat the fish fillet (no skin) with the blackened seasoning (see recipe)
  6. Set your grill for direct high heat, and oil the grate (to oil the grate try splitting and onion in half, coat with oil and use a grilling fork to rub the oiled onion on the grate)
  7. Sear the fish over high heat. Pay close attention, depending on the thickness of the fish it will cook very quickly.  Do not flip the fish too early. Allow the seasoning to blacken and the fish to release from the grill.
  8. Flip and finish the fish on the other side. Cook the fish until tender and opaque.
  9. Assemble the Tacos by filling the tortillas with pieces of fish, some slaw and the Jalapeno Cream sauce on top.

Comments

  1. Kari says:

    I love Joe’s jalapeno sour cream! Mmmm!

  2. Amy says:

    Having this for dinner tonight but I’m using blackened ahi tuna instead. Love the cilantro slaw, I added some jalapeno’s & horseradish and used apple cider vinegar and shallots because that’s what I had. It tasted pretty good before I put it in the fridge to marinate. Can’t wait for dinner tonight!

  3. Brian Halverson says:

    Best fish tacos we have ever had and I used Swai fish (not the best in the world but ok ). I was not a fan of sour cream, but after having the jalapeno sour cream in this recipe I always have some in the fridge now. The left over Jalapeño sour cream was also awesome on our loaded baked potatoes the next night.

  4. Brian Halverson says:

    Best fish tacos we have ever had and I used Swai fish (not the best in the world but ok ). I was not a fan of sour cream, but after having the jalapeno sour cream in this recipe I always have some in the fridge now. The left over Jalapeño sour cream was also awesome on our loaded baked potatoes the next night.

    • rick says:

      Where is the blackened recipe?

  5. rick says:

    found it

  6. We appreciate you the helpful tips! I would personally have never gotten this on my own! Would it be alright to reference much of this in my website basically incorporate a backlink to this webpage?

    • Charpie says:

      Of course, Rogelio! Glad it was helpful!

  7. Tami says:

    Can you forward the recipe for the “Blackened Seasoning”? It wasn’t included in the posting? We wanted to make your tacos for a neighborhood gathering coming up. They sound delicious!

    Thank you very much

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