I wish I could say that fish tacos are a favorite meal in our house. Unfortunately, I have a few fish-haters who refuse to like any kind of seafood. Even when, as in this case, the fish is extremely mild, “unfishy” and full of flavors they already enjoy. But I love them, so I continue to cook them for those of us who appreciate a change from your standard ground beef taco. The others eat the beans and cabbage drowned in the delicious cilantro dressing.
In the summer, I would add fresh homegrown tomatoes to these tacos. After growing my own tomatoes, however, I have a real aversion to grocery store tomatoes. They are always mushy or mealy, regardless of how red and beautiful they appear. So I will wait for summer to add them.
I like to use Cotija cheese in these tacos. Cotija is a firm mild cheese with a texture similar to feta, but without the saltiness. It crumbles easily with your fingers. Cabbage is also a must in fish tacos. The crunchiness of the cabbage makes a great contrast to the soft texture of the fish.
I serve these with a creamy cilantro dressing. It is full of cilantro, and just barely spicy. You can adjust the heat by varying the amount of jalapeno and Sriracha sauce in the dressing. I often make a double batch of the dressing and use it later as a salad dressing or raw vegetable dip.
Blackened Fish Tacos with Cilantro Dressing
4 firm white fish fillets (halibut, cod, snapper)
1 tsp chili powder
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp Ancho chili powder
1/8 tsp chipotle chili powder
2 Tbs oil
Corn or Flour tortillas
Shredded green cabbage (about 2 cups)
Cotija cheese, crumbled
1 can black beans, drained and mixed with 1 Tbs lime juice
1/2 cup Greek yogurt or sour cream
1/4 cup mayonnaise
3 green onions
1 fresh jalapeno
1/4 cup fresh cilantro
2 Tbs diced mild green chilies (about 1/2 of a 4 oz can)
2 Tbs fresh squeezed lime juice
1/2 – 1 tsp Sriracha chili sauce (adjust to taste)
1/2 tsp kosher salt
Prepare cilantro dressing: Place all dressing ingredients in a blender or food processor and blend until smooth. Refrigerate for about one hour. Use any leftover lime juice to mix with a can of drained and rinsed black beans.
Remove fish from refrigerator about 30 minutes before cooking. Mix dry spices in a small bowl. Pat fish fillets dry and rub spices onto both sides of fish fillets.
Heat oil in a cast iron skillet over medium-high heat. Place fish fillets in the hot skillet and sear until cooked through (do not crowd pan; cook in 2 batches if necessary). Depending on the thickness and variety of fish, it should take about 3 minutes per side. Check for doneness with a fork: fish should flake easily, but not fall apart. Remove from pan and let fish rest for 2-3 minutes. Use a fork to separate fish into 2-3 pieces.
Serve fish strips in warm tortillas with shredded cabbage, tomatoes, Cotija cheese, black beans and cilantro dressing.
Makes 8-10 tacos