Blackened Fish Tacos With Red Idaho-Eastern Oregon Onions

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Blackened Fish Tacos With Red Idaho-Eastern Oregon Onions

These Cajun seasoned fish tacos are spiced just right and topped with a creamy lime sauce. This vibrant green sauce is packed with fresh herbs and is inspired by the classic green goddess sauce originating from the city of San Francisco.
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Servings: 12 Orders
Ingredients Method Notes

Ingredients
  

Pickled Red Onions:
  • 1 cup lime juice
  • 1 tbsp sugar
  • 2 tsp salt
  • 2 red Idaho-Eastern Oregon onions thinly sliced 1 lb
Lime Sour Cream Sauce:
  • 2 cups sour cream
  • 2 avocados peeled and pitted 9.5 ounces
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh chives
  • 1/4 cup lime juice
  • 2 tbsp lime zest
  • 4 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp pepper
  • Blackened Fish Tacos:
  • 2 cups all-purpose flour 10 ounces
  • 3 tbsp Cajun seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 3 lb white fleshed fish such as baja tilapia, cod or haddock
  • 1 1/2 cups canola oil
  • 24 corn tortillas 6-inch warmed
  • 3 cups shredded Romaine lettuce 4.5 ounces
  • 1 1/2 cups finely diced pineapple 8.5 ounces
  • 24 lime wedges

Method
 

Pickled Red Onions:
  1. Whisk the lime juice with the sugar and salt until well combined. Add the red onion; stir to coat. Cover and refrigerate for at least 1 hour or up to 2 days.
  2. Lime Sour Cream Sauce: Add sour cream, avocado, cilantro, mint, chives, lime juice, lime zest, garlic, cumin, salt and pepper to food processor; pulse until smooth. Cover tightly and keep chilled.
Blackened Fish Tacos:
  1. Whisk the flour with the Cajun seasoning, salt and pepper until well combined; set aside. Cut fish into 48 (1 ounce) portions; keep chilled.
1 order:
  1. Toss 4 portions fish with some seasoned flour to coat. . Serve 2 tacos per order.
  2. Heat 2 tbsp oil in nonstick fry pan set over medium high heat.
  3. Cook for 2 to 3 minutes per side or until fish is browned and cooked through.
  4. Divide fish between 2 warmed tortillas/
  5. Garnish each taco with 2 tbsp lettuce, 1 tbsp Lime Sour Cream Sauce, 1 tbsp Pickled Red Onions and 1 tbsp diced pineapple.
  6. Serve with lime wedges.

Notes

Tip: Garnish with finely sliced fresh chiles for spicy fish tacos.
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