Ztejas Blackened Fish Tacos Recipes

BLACKENED FISH TACOS

Steps:

• In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.
• Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.
• Combine all of the Slaw ingredients in a large bowl and mix well.
• Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.
• Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
• Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.

Z TEJAS FISH TACOS

Steps:

• Instructions for the dipping sauce: Mix all ingredients in food processor or blender.
• Instructions for the jalapeno mayonnaise: Using a handheld mixer, puree all ingredients together.
• Instructions for the fish:.
• Cut blackened catfish lengthwise and saute with 1 ounce shallot ginger dipping sauce until hot.
• Heat flour tortilla in dry skillet.
• On heated flour tortillas, spread 1 tablespoon jalapeno mayonnaise, corn tortilla strips, avocado slices and carrot-cucumber slaw and a sprinkling of freshly squeezed lime juice.
• Top with heated strips of blackened catfish.
• Roll tight and cut into 4 pieces; serve with shallot ginger dipping sauce on the side.

Z'TEJAS BLACKENED FISH TACOS RECIPE

Steps:

• Cut blackened catfish fillets lengthwise.
• Pour Z'Tejas Shallot Ginger Taco Dipping Sauce in a pan. Place over medium heat.
• Add blackened catfish fillets. Saute until hot. Remove from pan and set aside. Keep warm.
• In a separate dry skillet, heat a flour tortilla until just hot, not toasted. Remove from skillet to a serving plate or work surface. Quickly repeat with remaining 3 tortillas.
• On each heated flour tortillas, spread 1/2 tablespoon or more Z'Tejas Jalapeno Mayonnaise. Scatter corn tortilla strips over mayo. Lay 1 - 2 avocado slices in center of tortilla. Heap 1/4 of Z'Tejas Taco Slaw Mix over avocados. Top with heated strips of blackened catfish.
• Roll tight. Cut each taco into four pieces. Serve with more Z'Tejas Shallot Ginger Taco Dipping Sauce on the side.

BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE

Steps:

• Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
• Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
• Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
• Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
• Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
• Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

BLACKENED COD FISH TACOS

Steps:

• Mix mayonnaise, sour cream, chipotle flakes, salt, and pepper together in a small bowl. Add mashed avocado and lime juice and stir until well blended. Place in the refrigerator until tacos are ready to be assembled.
• Preheat the oven to 250 degrees F (120 degrees C). Wrap tortillas in aluminum foil.
• Rub fish in olive oil, then sprinkle with blackening seasoning and rub until covered.
• Place tortillas in the preheated oven to warm.
• Heat a large frying pan over medium-high heat and spray with cooking spray. Add fish and cook until browned and flaky, about 2 minutes per side. Lower heat and flake fish into small pieces in the pan.
• Remove tortillas from the oven. Spread avocado-chipotle sauce onto warm tortillas. Add fish, pico de gallo, and shredded coleslaw mix.