Blackened Fish Tacos (Or shredded chicken if you don't like fish)
I am obsessed with tacos. Whenever someone asks where we should go eat, I always pick some place with tacos. I have been buying a lot of salmon lately so I had a craving for that and I happen to have tortillas in the cupboard of course... haha. And so I jumped up and randomly decided to try a new blackened salmon fish recipe. (I really like the blackened fish tacos from Rubios) thats where my inspiration came from.
Anyway, I looked up some recipes online and I found one that I 'tweeked' as my husband would say. The way they did it took too much time. When I want tacos I want theme done fast haha.
Ingredients:
*2 portions salmon
*1 tbs chili powder
*1/4 cayenne pepper (optional)
*1/2 tsp sugar
*1/4 tsp salt
*1/4 C flour
*2 tbs olive oil
*tortillas (preferably ones that don't fall apart easily...)
*limes
*Canned corn
*Tri-color coleslaw (pre-cut at store)
*Cilantro Aioli
Cilantro Aioli: (Very simple)
*1/2 C Mayo
*1/2 C Sour cream
*Cilantro
*Lime squeeze
*1/2 tsp garlic powder
*1 T chipotle sauce
Directions:
1. Heat oil in heavy-bottomed skillet (preferably cast iron) over medium high heat until smoking.
2. Meanwhile, mix chili powder, cayenne, sugar and salt with the flour in a shallow bowl. Dredge salmon in flour mixture and transfer to hot skillet. Cook until very brown, then flip. Continue cooking till flesh is just opaque. Set aside.
3. Wipe oil from skillet, and throw in tortillas to warm. Arrange the fish, flaked into chunks or just a strip like what I do..., corn, coleslaw and a squeeze of lime on one half of a warmed tortilla and drizzle with aioli. Fold in half to serve.
2. Meanwhile, mix chili powder, cayenne, sugar and salt with the flour in a shallow bowl. Dredge salmon in flour mixture and transfer to hot skillet. Cook until very brown, then flip. Continue cooking till flesh is just opaque. Set aside.
3. Wipe oil from skillet, and throw in tortillas to warm. Arrange the fish, flaked into chunks or just a strip like what I do..., corn, coleslaw and a squeeze of lime on one half of a warmed tortilla and drizzle with aioli. Fold in half to serve.
