Blackened Fish Tacos with Chipotle Crema

Name: Blackened Fish Tacos with Chipotle Crema
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 1/2 pounds yellowtail snapper filet; 2 Tbsp + 2 Tbsp olive oil; 2 Tbsp Chef Paul's Red Fish Magic Blackening seasoning; 1 bunch of cilantro; 1-5.3 oz plain greek yogurt; Juice of 1 lime; 1-7 oz can chipotles in adobo sauce; 12 medium size flour tortillas; 1-10 oz bag of veggie slaw; 1 lime

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Calories
470 kcal
Cuisine
American

Blackened Fish Tacos with Chipotle Crema

Quade Oliver

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These blackened fish tacos are made with yellowtail snapper, seasoned to perfection with blackened seasoning, and the crunchy texture of veggie slaw. Topped off with a homemade chipotle crema that adds just the right amount of spicy, creamy goodness served in a warm flour tortilla.

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Ingredients

Fish

1 1/2 pounds yellowtail snapper filet (deboned and skin off (or any white flakey mild fish, see notes))
2 Tbsp + 2 Tbsp olive oil
2 Tbsp Chef Paul's Red Fish Magic Blackening seasoning (see notes for homemade blackening seasoning)

Chipotle Crema

1 bunch of cilantro (1/2 inch of lower stems trimmed)
1-5.3 oz plain greek yogurt
Juice of 1 lime
1-7 oz can chipotles in adobo sauce (see notes, you will not use entire can)

Taco elements

12 medium size flour tortillas (warmed or toasted to your preference)
1-10 oz bag of veggie slaw (see notes on making your own)
1 lime (quartered for serving)

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Instructions

Chipotle Sauce

Using a food processor, add in: whole bunch of cilantro, greek yogurt, juice of 1 lime, 1 tbsp chipotle in adobo sauce, and your choice of chipotle peppers (see notes below on how many peppers to use).
Blend on high until all ingredients have blended together.
Taste and adjust peppers or lime juice if needed.
In a large bowl add your vegetable slaw and 3 tbsp of the chipotle crema over the top. Using tongs, toss until the slaw is coated in the chipotle sauce.
Set the slaw and sauce aside until ready to serve.

Fish

Take your snapper fish filets and place on a cutting board. Use 1 tbsp of olive oil and rub it onto the whole filet. Then sprinkle 1 tbsp of blackening seasoning, evenly, over the olive oil. Flip the fish over and repeat with the other side.
In an enameled cast iron or non-stick skillet, heat over medium heat.
Drizzle 2 tbsp of olive oil in the pan and evenly disperse it. Carefully lay fish filets down into the skillet. If your skillet isn't large enough, you can do this in batches. Cook the fish on each side for 2-3 minutes (I cover the skillet with a splatter screen). Using a fish spatula, carefully turn the fish over, and repeat on the other side.
Remove from heat and serve immediately
To serve, place flour tortilla down, followed by the slaw, then a few pieces of fish, then spoon the chipotle crema over top. Squeezing lime over the top is optional. Enjoy!

Equipments used:

Notes

You can use store bought blackening seasoning or make your own at home. To make blackening seasoning at home for this recipe, mix together in a small bowl: 1 tsp paprika, 1/4 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp dried oregano.
My favorite store bought seasoning is Chef Paul's Redfish Magic. I use it on seafood and meat.
For this recipe I use yellowtail snapper, but any flakey white fish will be delicious!
Other fish you can use in this recipe: hog fish, mahi mahi, grouper, tilapia, and cod.
If you are using a different fish that is thicker, such as grouper, cook time will take longer.
Tools I recommend for this recipe: a fish spatula and a splatter screen.
Store bought veggie slaw has a mixture of: green cabbage, purple cabbage, and carrots.
To make your own at home take: 1 head of purple cabbage and 1 head of green cabbage. Remove the damaged outer leaves. Cut in half, then using a mandoline, carefully shred. Then take 2 medium carrots, and grate them using a cheese grater.
For the chipotles in adobo, if you want very spicy add in 3 peppers from the can, for medium use 2, for mild use 1. Then add 1 tbsp of the adobo sauce from the can.
You can always make the crema spicier, but it is difficult to take it away. So you can start with one and add in after you blend and taste.
Also note, once added with the fish, the flour tortilla, and the slaw, it will be less spicy than on its own.