Cooking

Blackened Fish Tacos

I was really excited about this recipe and then as I started pulling out the ingredients I started to get really worried. And by the time I started putting things together I was pretty sure that Ethan and Emerson weren’t going to like it and that Craig would eat it only because he was hungry. I was so wrong. Even after screwing up the coleslaw and then sort of redeeming it everyone liked it.

What you need

For slaw

2 tbsps cilantro (recipe called for fresh, I’m not that fancy I got the stuff out of my cabinet)

1 tablespoon lime juice

1/2 teaspoon N’Orleans Cajun Seasoning

1 tablespoon canola or vegetable oil

1 clove of garlic (but once again I pulled mine out of the cabinet because I suck at pressing garlic)

1 teaspoon sugar

2 cups broccoli slaw mix (note the bag at the grocery store holds 5 cups don’t believe your husband if he says it looks like it’s about 2 cups, anyone want to guess what my mishap was??)

Fish

1 pound tilapia (I made two pounds, I was worried it was too much but the kids went back and ate just fish for seconds and there was hardly anything left at the end of the night)

avocado

8 corn tortillas

Weber N’Orleans Cajun seasoning

Garlic Salt

Ahead of time mix the broccoli slaw together and let stand in fridge

season fish

place in pan that has been heated to medium heat and sprayed with cooking spray

let it cook on one side for 8 to 10 minutes and then flip and cook on the other side until it is done cooking (it won’t take as long on the second side)

flake it apart and put inside the warm tortillas with chopped avocados and slaw

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