2 to 3tbspblackening seasoning, (Old Bay or Paul Prudhomme)
2tbspcanola oil
Wicked good fish taco sauce
1cupsour cream
2tbspmayonaisse
2tbsplime juice
1 or 2tsp Sriracha hot sauce
1tbspPenzey's Arizona Dreaming
1/2tspKosher salt
Salad
1/3purple cabbage, thin sliced
1/2red onion, thin sliced
1/2cupchopped cilantro
1tbsplime juice
4taco sized flour or corn tortillas, (I used flour tortillas)
Instructions
Mix sauce ingredients in a medium-sized bowl, refrigerate until used.
Season fish with blackening seasoning.
Heat heavy skillet on high heat, add canola oil.
Fry the fish on high heat about 2 minutes per side
Combine cabbage, onion and cilantro in a bowl and toss in lime juice
If desired, heat tortilla shells on a hot griddle.
Assemble tacos and serve immediately.
Notes
Substitute any other flaky white fish like mahi-mahi, cod, halibut, walleye, or perch.
A heavy skillet like cast iron is best to use to fry the fish. Keep the temperature of the skillet at 400° F or less to prevent burning the seasoning. Don't use a non-stick skillet because the high temperature may damage it.
This recipe for fish tacos could also be made with shrimp. Use the same blackening seasoning and fry the shrimp for about a minute per side.