Flavor on the Fly: Blackened Fish Tacos with Cilantro Lime Slaw, Peach Pineapple Salsa & Sriracha Aioli

I don’t care if you’re a picky twelve-year-old or a pretentious food critic, chances are you’re still a sucker for a good fish taco. It’s hard to go wrong with fresh, flavorful, and healthy ingredients all wrapped up in a warm tortilla. Some things are just meant to be.

At this point, you’ve probably had your fair share of fish tacos. While there’s nothing wrong with the classics, this recipe is meant to give you another option. Of course, fish tacos are just as much about the toppings as the fish. One such topping that might’ve caught your eye is the peach pineapple salsa. The addition of peach contributes a unique sweetness and texture to the dish, similar to how mango is sometimes used. The result is not hugely different, but it’s just enough of a change-up to keep things interesting.

When it comes to selecting your fish, just about anything white-fleshed and mild will do. That’s not to say species outside that description like salmon or tuna won’t make a great taco, I’d just go about the preparation a little differently than what’s presented here. For our sake, I’m suggesting species like blue catfish, snakehead, white perch, red drum, cobia, mahi, and snapper – to name a few.

I’m the kind of guy who likes to share my catch with others. The customizable nature of fish tacos makes it easy. In addition to the toppings listed in the title, I like to provide other options too, such as cilantro, jalapeño slices, avocado slices, lime wedges, diced red onion, sour cream, hot sauce, and more cilantro. (I eat cilantro like it’s salad.) It’s kind of an “everything but the kitchen sink” approach, but one of the reasons I love fish tacos so much is the freedom to assemble my meal exactly as I prefer. I have a suspicion others appreciate that too.

Until next time, enjoy and good luck out there!

Cilantro Lime Slaw Recipe:

Ingredients:

• 1 pound shredded purple cabbage
• 0.25 cup thinly sliced red onion
• 0.5 cup chopped cilantro
• 1 jalapeño, thinly chopped (seeds removed)
• 1.5 limes, juiced
• 1 tablespoon olive oil
• Salt, to taste

Method:

1. Place all ingredients in a large bowl with a lid. Toss contents softly, yet thoroughly. Add additional red onion, cilantro, jalapeño, lime juice, or salt to reach desired flavor.
2. Place in fridge in covered bowl for at least 2 hours before serving.

Peach Pineapple Salsa Recipe:

Ingredients:

• 8 ounces canned pineapple tidbits, drained
• 2 peaches, peeled and diced
• 0.25 cup diced red onion
• 0.25 cup chopped cilantro
• 0.25 lime, juiced
• 1 tablespoon agave syrup
• 1 teaspoon crushed red pepper flakes

Method:

1. Place all ingredients, other than the agave syrup, in a large bowl with a lid. Drizzle agave syrup on top. Toss contents softly, yet thoroughly.
2. Store in fridge until served.

Sriracha Aioli Recipe:

Ingredients:

• 0.5 cup mayonnaise
• 1 tablespoon Sriracha
• 0.25 lime, juiced
• 1 garlic clove, minced
• Salt, to taste

Method:

1. Combine all ingredients in a bowl. Whisk together. Add additional Sriracha, lime juice, or salt to reach desired flavor.
2. Store in fridge until served.

Blackened Fish Recipe:

Ingredients:

• 2 pounds fish fillets (boneless & skinless)
• 2 tablespoons J.O. Blackened Meat & Seafood Seasoning
• 2 tablespoons J.O. Cajun Spice Seasoning
• 2 tablespoons unsalted butter (0.25 stick)
• 6 tablespoons neutral cooking oil (canola, vegetable, or peanut)

Method:

1. Mix J.O. seasonings together. Liberally coat all sides of fish fillets with seasoning mixture.
2. Place skillet over medium heat. Add oil and butter. Swirl pan to evenly distribute.
3. Once pan is hot, fry fish until it flakes easily – about 3-5 minutes per side.
4. Place fish, slaw, salsa, aioli, and any additional toppings on a warmed corn or flour tortilla. Pair with your favorite lager or tequila cocktail.

Article by Flylords Food Editor Kirk Marks, an angler, photographer, and culinary aficionado based in Kent Island, Maryland. Give him a follow at @kirkymarks. 

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