Blackened Fish Tacos (Eat tacos. Drink beer. Love life.)

Not quite how they make them in Baja, but I actually like this better--no fried fish or heavy sauce. Light and delicious!

Note that blackening the fish will create a lot of smoke in your kitchen. If you can't keep a window open to ventilate, you may wish to fry at a lower temperature and not use the oven... or poach the fish in tequila, lime juice and cilantro after a flash fry--both methods are also very delicious.

Prep time: 3 cocktails (including Pico and homemade tortillas)

1 pound catfish, tilapia or other eco-conscious white fish... cheap fish is just fine—you’re just gonna spice the hell out of it
Several large pinches of each of the following: ground cayenne pepper, ground cumin, Cajun seasoning, chili powder, dried oregano, salt, pepper
1/3 bunch of cilantro, minced

A dozen small corn tortillas, store-bought or from scratch (click here for recipe)
1-2 cups cabbage, shredded

1/2 batch Pico de Gallo (click here for recipe)
Finely shredded jack cheese (optional)

3 limes, quartered
Hot sauce—Important: use only Tapatio or Chilula… Tabasco sauce will ruin the tacos, as will other vinegar-based hot sauces.

Preheat oven to 350.

Soak raw fish filets in the canola oil for about 20 minutes, flipping occasionally. Then put fish on a large plate and sprinkle with very generous pinches the dry spices, salt, and pepper. Flip filets and repeat spice application.

Heat a dry frying pan on the highest possible heat. Fry filets for a minute or so on each side. Then place fried filets in a casserole pan or cookie sheet. Sprinkle the cilantro on top and add another bit of salt and pepper.

Bake 20-30 minutes, depending on thickness of filets. You want the fish to cook through, but still be tender and juicy inside.

When done, chop up into chunks that are small enough to make good fish tacos.

If your tortillas aren't warm, heat them up a bit in the microwave (or for more authentic tacos, fry each tortilla in very hot oil for 1-2 seconds on each side). Fill each taco with equal parts fish, pico and cabbage. Give each taco a squeeze of lime, a bit of cheese (if using), and add a few splashes of hot sauce.

Eat tacos. Drink beer. Love life.

My New Favorite Recipe: Tom Yum Fish Tacos

This is the only dish I've made that I think actually gives Red-Red a run for its money as my favorite food of all time. Really.

While I'm not generally a huge fan of fusion foods, I've been fascinated for some time with combining Mexican and South Asian cuisines. Something about the shared elements of chilies, lime, cilantro, and fresh veggies really appeals to me.

The Tom Yum paste and fish sauce I call for here can be purchased at any Asian market.

Prep time: 2 cocktails (about 1 hour)

Fish:
3 TBSP tom yum paste
Juice of 1 lime
1 TBSP brown sugar
1 pound tilapia or catfish fillet

2-3 TBSP oil

Slaw:
Double batch Nuoc Cham (click here for recipe)
2-3 cups cabbage, shredded
¾ bunch cilantro, minced
¾ bunch green onion, chopped
1 tomato, chopped

Spicy Thai Mayonnaise:
1 egg
2 tsp Dijon mustard
2 TBSP Siracha paste
1 TBSP Tom Yum paste
1 TBSP lime juice
A few grinds black pepper
1 cup peanut oil

Extras:

16 corn tortillas, store-bought or homemade, DON'T USE FLOUR TORTILLAS
2 avocados, sliced
A couple handfuls of peanuts

Start by seasoning the fish: whisk together the 3 TBSP Tom Yum paste, juice of 1 lime, and brown sugar. Rub the paste into the fish and place in refrigerator.

Start the slaw by making the Nuoc Cham. As it cools, chop all the slaw veggies. Toss the veggies and sauce in a bowl and set aside.

Now make the mayonnaise by combining all the mayo ingredients, except the peanut oil in a food processor (you can also use a mixing bowl and whisk). Pulse until everything is well-mixed. With the food processor on, VERY SLOWLY add the cup of peanut oil in a drizzle. You want to take about a full minute to add the cup of peanut oil. Adjust taste, if necessary, and set aside.

Heat a medium to large frying pan over medium heat and add a couple TBSP oil. Add fish and fry until it’s cooked through, flipping halfway through. Once it is almost done, begin shredding the fish by using the edge of a metal or plastic spatula. Once fish is fully cooked, remove from heat and transfer to a plate or bowl.

Now build your tacos! Spread a big dollop of mayo on the bottom of a tortilla (the tortilla can be raw, flash fried, or grilled). Then scoop a few tablespoons of the fish and slaw into each taco. Finish with a couple slivers of avocado and a sprinkle of peanuts. Enjoy!