Blackened fish tacos Recipe

Pollack fish, spiced and charred and served in a corn tortilla.

  • Preparation
    10mins
  • Cooking time
    5mins
  • Rest time
    2mins
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Ingredients

Pour people
  • For the fish
  • Fillet(s) of pollack : 600 g
  • Unsalted butter : 50 g
  • Smoked paprika : 2 Tsp
  • Fine salt : 2 g
  • Garlic clove(s) : 1 g
  • Cayenne pepper : 1 Tsp
  • Fine ground white pepper : 2 g
  • Ground cumin : 0.5 Tsp
  • Dried oregano : 0.5 Tsp
  • For the rest of the recipe
  • corn tortilla : 12 whole
  • Iceberg Salad : 1 whole

Method

  • 1. FOR THE FISH

    Heat oven to 180 degrees celsius and a heavy based frying pan to hot

    Skin and cut the pollack into strips.
    Melt the butter and brush over the prepped fish.
    Mix the spice mix together and dip the fish in it before transferring to a hot oven-proof frying pan and cook on one side for about 1 minute.
    Flip over and put the whole pan in the oven for 3-4 minutes.
    Remove from the oven and leave to rest for 2 minutes, then flake apart.

  • 2. FOR THE REST OF THE RECIPE

    Slice the lettuce into thin strips and reserve in a bowl until ready.
    If using fresh tortillas, its time to cook them.
    If using store bought, add some lettuce in the bottom and top with the flaked fish.

Chef's tip

«Serve these tacos with some sour cream, lime wedge, and a salsa of your choice.»

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