Description
Sharing my Blackened Fish Tacos, with white fish, encrusted with Cajun seasoning, and drizzled with a Peruvian Aji Amarillo Sauce. This taco recipe can be remixed with your favorite flaky fish.
Ingredients
Scale
Fish Seasoning
- 3 pieces thawed Skinless Barramundi Fillets (The Better Fish® Barramundi by Australis Aquaculture) ((Cod, or Tilapia will work here as well))
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne powder
- 1/2 salt
- 1 lime, juiced
- 2 tbsp olive oil
Aji Amarillo Sauce
- 1 lime, juiced
- 1/4 cup mayo
- 3 tbsp greek yogurt, or sour cream
- 1–2 tbsp Inca’s Food Aji Amarillo Paste
- 1–2 garlic cloves, or 1 tsp garlic powder
- 1 tbsp ketchup
- 1/2 tsp salt (or less, depending on preferred taste)
Fish Tacos toppings
- 8 yellow corn tortillas
- pickled red onions, purple cabbage, avocado, lime, cilantro
Instructions
- Preheat oven on 400 F.
- In a ziplock bag, or a sealed container, add fish. Then add all the salt, spices, lime juice, and olive oil. Mix to incorporate marinade on fish, and to ensure that all pieces are coated. Refrigerate overnight, or at least for an 2-3 hours.
- In a bowl, mix ingredients for Aji Amarillo sauce. If using whole garlic, blend ingredients in a blender.
- Spray oil in a non-stick skillet, and toast tortillas for 1 minute on each side. Tortilla should be toasted, yet still pliable to fold. Set aside to cool.
- Place marinated fish on a baking sheet, coated with nonstick oil. Bake fish for 15-20 minutes, or until fish is golden brown and the inside is cooked.
- Assemble tacos, with cabbage first, sliced avocado, flaked pieces of the blackened fish, pickled onions, and aji amarillo sauce.
