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One of Tommy Bahama's most popular restaurant dishes, blackened fish tacos are a mouthwatering mashup of Cajun and Mexican cuisines. A combination of easy-to-make sauces gives the tacos their special flavor. You can assemble the tacos and serve them on a platter, or simply present all of the components at the table and let your guests make their own.
Makes 4 servings
Pico de Gallo
2 (Roma) plum tomatoes, seeded and cut into 1/4-in. dice
1 Tbsp minced white or yellow onion
1 tsp minced fresh cilantro
1 tsp fresh lime juice
1 tsp olive oil (not extra virgin)
Kosher salt and freshly ground black pepper
Lime Sour Cream
1/2 cup sour cream
1 Tbsp fresh lime juice
Chipotle Aioli (Makes about 3/4 cup)
1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp minced canned chipotles in adobo
2 1/2 tsp fresh lime juice
1/8 tsp kosher salt
Cajun Seasoning (Makes about 3 Tbsp)
2 tsp cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp granulated garlic
1 1/2 tsp granulated onion
1 1/2 tsp dried thyme
1 1/2 tsp dried oregano
1 tsp kosher salt
Asian Slaw (Makes about 8 cups)
1 cup mayonnaise
2 Tbsp rice vinegar
2 Tbsp drained and chopped pickled ginger for sushi
1 tsp celery seed
1 tsp sugar
1 small head green cabbage, cored and shredded, about 6 cups
2 cups peeled and julienned jícama (use a V-slicer or mandolin)
1/2 red onion, cut into thin half moons
1/4 cup coarsely chopped fresh cilantro
Hawaiian pink or kosher salt and freshly ground white pepper
Fish
4 cod or basia fillets, about 6 oz. each
4 tsp Cajun seasoning
4 Tbsp canola oil
To Serve
12 corn tortillas, heated
2 cups Asian Slaw (see below), drained well
Lime wedges, for garnish
Special equipment: 2 food-service plastic squeeze bottles
Instructions
1
Pico de Gallo: Mix all the ingredients in a small bowl, seasoning to taste with salt and pepper.
2
Lime Sour Cream: Whisk the sour cream and lime juice together in a small bowl until combined.
3
Chipotle Aioli: Process all the ingredients together in a mini-food processor or blender. Transfer to a covered container. The aioli can be refrigerated for up to 1 week.
4
Cajun Seasoning: Whisk all the ingredients together in a bowl. Transfer to a covered jar and store in a cool, dark place for up to 3 months.
5
Asian Slaw: Whisk the mayonnaise, rice vinegar, pickled ginger, celery seeds, and sugar together in a large bowl. Add the cabbage, jícama, red onion, and cilantro and mix well. Season to taste with salt and pepper. Cover and refrigerate until chilled, at least 2 hours or up to 2 days. Serve chilled.
6
Purée the Chipotle Aioli in a mini-food processor, making sure it's smooth enough to pass through the opening of a squeeze bottle.
7
Transfer the lime sour cream and aioli to separate food-service plastic squeeze bottles (or put them in small, sealable plastic bags and snip off one corner of each bag to make a 1/4-in. wide opening).
8
Fish: Position a rack in the center of the oven and preheat the oven to 200°F/95°C. Season the cod all over with the Cajun seasoning. Heat a large skillet, preferably cast iron, over high heat until it is very hot. Add 2 Tbsp of the canola oil. Add half of the cod and cook, turning once, until well browned on both sides, about 4 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining oil and cod.
9
Working with 4 warm tortillas at a time, place them on a work surface and top with equal amounts of the cod, slaw, and pico de gallo. Squirt zigzags of the lime sour cream and aioli over the tacos. Fold the tortillas and place the tacos on a dinner plate. Add the lime wedges and serve immediately.
One of Tommy Bahama's most popular restaurant dishes, blackened fish tacos are a mouthwatering mashup of Cajun and Mexican cuisines. A combination of easy-to-make sauces gives the tacos their special flavor. You can assemble the tacos and serve them on a platter, or simply present all of the components at the table and let your guests make their own.
Makes 4 servings
Pico de Gallo
2 (Roma) plum tomatoes, seeded and cut into 1/4-in. dice
1 Tbsp minced white or yellow onion
1 tsp minced fresh cilantro
1 tsp fresh lime juice
1 tsp olive oil (not extra virgin)
Kosher salt and freshly ground black pepper
Lime Sour Cream
1/2 cup sour cream
1 Tbsp fresh lime juice
Chipotle Aioli (Makes about 3/4 cup)
1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp minced canned chipotles in adobo
2 1/2 tsp fresh lime juice
1/8 tsp kosher salt
Cajun Seasoning (Makes about 3 Tbsp)
2 tsp cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp granulated garlic
1 1/2 tsp granulated onion
1 1/2 tsp dried thyme
1 1/2 tsp dried oregano
1 tsp kosher salt
Asian Slaw (Makes about 8 cups)
1 cup mayonnaise
2 Tbsp rice vinegar
2 Tbsp drained and chopped pickled ginger for sushi
1 tsp celery seed
1 tsp sugar
1 small head green cabbage, cored and shredded, about 6 cups
2 cups peeled and julienned jícama (use a V-slicer or mandolin)
1/2 red onion, cut into thin half moons
1/4 cup coarsely chopped fresh cilantro
Hawaiian pink or kosher salt and freshly ground white pepper
Fish
4 cod or basia fillets, about 6 oz. each
4 tsp Cajun seasoning
4 Tbsp canola oil
To Serve
12 corn tortillas, heated
2 cups Asian Slaw (see below), drained well
Lime wedges, for garnish
Special equipment: 2 food-service plastic squeeze bottles
Instructions
1
Pico de Gallo: Mix all the ingredients in a small bowl, seasoning to taste with salt and pepper.
2
Lime Sour Cream: Whisk the sour cream and lime juice together in a small bowl until combined.
3
Chipotle Aioli: Process all the ingredients together in a mini-food processor or blender. Transfer to a covered container. The aioli can be refrigerated for up to 1 week.
4
Cajun Seasoning: Whisk all the ingredients together in a bowl. Transfer to a covered jar and store in a cool, dark place for up to 3 months.
5
Asian Slaw: Whisk the mayonnaise, rice vinegar, pickled ginger, celery seeds, and sugar together in a large bowl. Add the cabbage, jícama, red onion, and cilantro and mix well. Season to taste with salt and pepper. Cover and refrigerate until chilled, at least 2 hours or up to 2 days. Serve chilled.
6
Purée the Chipotle Aioli in a mini-food processor, making sure it's smooth enough to pass through the opening of a squeeze bottle.
7
Transfer the lime sour cream and aioli to separate food-service plastic squeeze bottles (or put them in small, sealable plastic bags and snip off one corner of each bag to make a 1/4-in. wide opening).
8
Fish: Position a rack in the center of the oven and preheat the oven to 200°F/95°C. Season the cod all over with the Cajun seasoning. Heat a large skillet, preferably cast iron, over high heat until it is very hot. Add 2 Tbsp of the canola oil. Add half of the cod and cook, turning once, until well browned on both sides, about 4 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining oil and cod.
9
Working with 4 warm tortillas at a time, place them on a work surface and top with equal amounts of the cod, slaw, and pico de gallo. Squirt zigzags of the lime sour cream and aioli over the tacos. Fold the tortillas and place the tacos on a dinner plate. Add the lime wedges and serve immediately.
One of Tommy Bahama's most popular restaurant dishes, blackened fish tacos are a mouthwatering mashup of Cajun and Mexican cuisines. A combination of easy-to-make sauces gives the tacos their special flavor. You can assemble the tacos and serve them on a platter, or simply present all of the components at the table and let your guests make their own.
Makes 4 servings
Pico de Gallo
2 (Roma) plum tomatoes, seeded and cut into 1/4-in. dice
1 Tbsp minced white or yellow onion
1 tsp minced fresh cilantro
1 tsp fresh lime juice
1 tsp olive oil (not extra virgin)
Kosher salt and freshly ground black pepper
Lime Sour Cream
1/2 cup sour cream
1 Tbsp fresh lime juice
Chipotle Aioli (Makes about 3/4 cup)
1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp minced canned chipotles in adobo
2 1/2 tsp fresh lime juice
1/8 tsp kosher salt
Cajun Seasoning (Makes about 3 Tbsp)
2 tsp cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp granulated garlic
1 1/2 tsp granulated onion
1 1/2 tsp dried thyme
1 1/2 tsp dried oregano
1 tsp kosher salt
Asian Slaw (Makes about 8 cups)
1 cup mayonnaise
2 Tbsp rice vinegar
2 Tbsp drained and chopped pickled ginger for sushi
1 tsp celery seed
1 tsp sugar
1 small head green cabbage, cored and shredded, about 6 cups
2 cups peeled and julienned jícama (use a V-slicer or mandolin)
1/2 red onion, cut into thin half moons
1/4 cup coarsely chopped fresh cilantro
Hawaiian pink or kosher salt and freshly ground white pepper
Fish
4 cod or basia fillets, about 6 oz. each
4 tsp Cajun seasoning
4 Tbsp canola oil
To Serve
12 corn tortillas, heated
2 cups Asian Slaw (see below), drained well
Lime wedges, for garnish
Special equipment: 2 food-service plastic squeeze bottles
Instructions
1
Pico de Gallo: Mix all the ingredients in a small bowl, seasoning to taste with salt and pepper.
2
Lime Sour Cream: Whisk the sour cream and lime juice together in a small bowl until combined.
3
Chipotle Aioli: Process all the ingredients together in a mini-food processor or blender. Transfer to a covered container. The aioli can be refrigerated for up to 1 week.
4
Cajun Seasoning: Whisk all the ingredients together in a bowl. Transfer to a covered jar and store in a cool, dark place for up to 3 months.
5
Asian Slaw: Whisk the mayonnaise, rice vinegar, pickled ginger, celery seeds, and sugar together in a large bowl. Add the cabbage, jícama, red onion, and cilantro and mix well. Season to taste with salt and pepper. Cover and refrigerate until chilled, at least 2 hours or up to 2 days. Serve chilled.
6
Purée the Chipotle Aioli in a mini-food processor, making sure it's smooth enough to pass through the opening of a squeeze bottle.
7
Transfer the lime sour cream and aioli to separate food-service plastic squeeze bottles (or put them in small, sealable plastic bags and snip off one corner of each bag to make a 1/4-in. wide opening).
8
Fish: Position a rack in the center of the oven and preheat the oven to 200°F/95°C. Season the cod all over with the Cajun seasoning. Heat a large skillet, preferably cast iron, over high heat until it is very hot. Add 2 Tbsp of the canola oil. Add half of the cod and cook, turning once, until well browned on both sides, about 4 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining oil and cod.
9
Working with 4 warm tortillas at a time, place them on a work surface and top with equal amounts of the cod, slaw, and pico de gallo. Squirt zigzags of the lime sour cream and aioli over the tacos. Fold the tortillas and place the tacos on a dinner plate. Add the lime wedges and serve immediately.
