Blackened Fish Tacos with Remoulade Sauce
Blackened fish tacos are tender, flavorful white fish nestled in toasted tortillas with cabbage slaw, and homemade creamy remoulade sauce. Enjoy them as a Taco Tuesday lunch or dinner any night of the week!
Ingredients
- 1 lb White Fish used Rockfish
- 1 cup Pico de Gallo
- 1-2 Avocados
- 16 oz Bag Cabbage Slaw
- 1 Lime
- ¼ cup Cilantro
- 2-3 sprigs Green Onion
- 4-6 Flour Tortillas or corn
- 1 teaspoon Blackened Seasoning 1 teaspoon each paprika, garlic salt, pepper, harissa
- 1 teaspoon Olive Oil
Creamy Remoulade Sauce
- ¼ cup Mayo or plain Greek yogurt
- 1 tsp Dijon Mustard
- 1.5 teaspoon Horseradish
- ½ tsp Ole Bay Seasoning
- 1-1.5 teaspoon Hot Sauce
- ¼ tsp Worcester Sauce
Instructions
- Prepare remoulade sauce by combining all ingredients in a small bowl, stir and adjust seasoning to your taste. Set aside and let flavors marry.
- Season fish with a ½ teaspoon of blackened seasoning on each side.
- In a large skillet, heat to medium-high heat and add oil. Wait until pan is almost smoking hot and add fish to pan.
- Do not disturb fish and let sear 2-3 minutes on each side until done.
- While fish is searing drizzle 1 teaspoon of lemon juice on each side. Fish should create a tasty crust on both sides.
- While fish is cooking, prepare toppings and set aside.
- After fish is cooked, use same pan to toast tortillas until slightly brown and crisp.
- Slice fish into “sticks” about length size of the tortillas, gather taco toppings and begin plating tacos topping with creamy remoulade sauce. Enjoy!