Tommy Bahama's Blackened Cabo Fish Tacos

Total Time: 12 hrs 45 mins Preparation Time: 45 mins Cook Time: 12 hrs

Ingredients

• Servings: 6
• 24 ounces of your favorite fish
• 8 ounces fish taco marinade (see recipe below)
• 8 tablespoons lime sour cream (see recipe below)
• 8 tablespoons chipotle aioli (see recipe below)
• 3/4 lb coleslaw (asian see recipe below)
• 8 tablespoons pico de gallo (see recipe below)
• 12 corn tortillas, 6-inch size
• 4 ounces unsalted butter
• 2 tablespoons cajun blackening seasoning (any brand)
• 3/4 cup unsweetened coconut milk
• 1/4 cup egg yolk, whipped
• 1 tablespoon cilantro, washed and rough chopped
• 1 tablespoon jalapeno pepper, minced
• 1 teaspoon cumin
• 1 teaspoon spanish paprika
• 6 tablespoons sour cream
• 2 tablespoons freshly squeezed lime juice
• 3/4 cup mayonnaise
• 1 tbsp.dijon mustard
• 1 chipotle pepper
• 1 teaspoon freshly squeezed lime juice
• salt, kosher (to taste)
• fresh coarse ground black pepper (to taste)
• 1/2 cup red onion, diced
• 1 tablespoon jalapeno, minced
• 1/4 cup ripe tomato, diced
• 1/2 teaspoon salt (sea or kosher)
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon cilantro, finely chopped
• 1/8 teaspoon black pepper (a pinch)
• 4 ounces shredded cabbage
• 2 tablespoons fresh cilantro, roughly chopped
• 2 ounces jicama, peeled and julienned
• 2 ounces red onions, peeled and sliced paper thin
• 2 teaspoons olive oil
• 2 tablespoons freshly squeezed lime juice
• kosher salt (to taste)
• fresh coarse ground black pepper (to taste)

Recipe

• 1 to prepare marinade: in a clean mixing bowl, combine all ingredients and mix well.
• 2 cut the fish into 1 oz pieces and place into the marinade mixing everything up together.
• 3 hold refrigerated for at least 12 hours.
• 4 to make lime sour cream: place ingredients into a small clean mixing and blend together well.
• 5 transfer to a small squeeze bottle with a small tip and refrigerate.
• 6 to make chipotle aioli: place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. transfer to a squeeze bottle with a small tip and refrigerate.
• 7 to prepare the pico de gallo: about one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
• 8 wash cilantro and chop fine, then add to the bowl.
• 9 next add the salt, lime juice and black pepper add mix everything together well. keep at room temperature for up to four hours.
• 10 to prepare the asian slaw: in a small clean mixing bowl, mix all ingredients together.
• 11 to prepare taco filling: preheat a large sauté pan and melt the unsalted butter in the pan.
• 12 drain the marinated fish and gently place into the melted butter and spread the fish out evenly.
• 13 sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. flip the fish with a spatula and cook on the other side until the fish is completely cooked.
• 14 turn the heat down to very low and hold hot.
• 15 in a large, clean sauté pan, heat the tortillas up on both sides.
• 16 toss the asian slaw in a mixing bowl.
• 17 lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
• 18 top the fish with a little of the mixed asian slaw.
• 19 drizzle a little chipotle aioli onto each tortilla.
• 20 drizzle a little lime sour cream onto each tortilla.
• 21 sprinkle a little pico de gallo onto each tortilla.