{"id":1003,"date":"2017-05-15T20:08:24","date_gmt":"2017-05-15T20:08:24","guid":{"rendered":"http:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/?p=1003"},"modified":"2017-05-15T20:08:24","modified_gmt":"2017-05-15T20:08:24","slug":"blackened-fish-tacos","status":"publish","type":"post","link":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/2017\/05\/15\/blackened-fish-tacos\/","title":{"rendered":"Blackened Fish Tacos"},"content":{"rendered":"

Blackened Fish Tacos with Carrot Crema Slaw and Pickled Purple Onions Recipe<\/span><\/h1>\n

\"\"This is one of my very favorite recipes \u00a0with a great combination of fresh, hot, sweet and salty. These naturally gluten-free tacos have a great depth of flavor from the blackening seasoning and a creaminess thanks to the slaw. While it might look like a lot of ingredients, it is very quick to put together and makes a great weeknight meal.\u00a0<\/span><\/p>\n

Serves<\/span>: 6 \u00a0– makes 2 tacos per person<\/p>\n

Weight Watchers SmartPoints<\/span>: 8SP<\/p>\n

Ingredients<\/span><\/h2>\n
    \n
  • 2 lb wild-caught fresh Pollack, Hake or Haddock<\/li>\n
  • 12 corn tortillas<\/li>\n
  • 2 tbsp butter<\/li>\n
  • Optional – crumbled queso fresco<\/li>\n<\/ul>\n

    Fish Blackening Seasoning <\/span><\/strong><\/p>\n

      \n
    • 2 tbsp each: thyme, oregano, garlic powder, onion powder, sweet paprika, smoked paprika<\/li>\n
    • 1 tbsp each: sea salt, sugar, white pepper, Cayenne or chipotle powder (use more for spicier)<\/li>\n<\/ul>\n

      Carrot Cilantro Slaw<\/span><\/strong><\/p>\n

        \n
      • 1 lb carrots shredded on a box grater or in the food processor (I do not recommend packaged shredded carrots as they are too thick)<\/li>\n
      • 1\/2 bunch cilantro – washed and chopped, stems and all<\/li>\n
      • 1 to 2 jalape\u00f1o peppers – chopped<\/li>\n
      • 2 cloves of garlic – chopped<\/li>\n
      • 1 tsp sea salt<\/li>\n
      • 2 tsp sugar or honey<\/li>\n
      • 1\/2 C Mexican Crema or equal parts non-fat Greek yogurt and mayonnaise<\/li>\n
      • 3 tbsp fresh lime juice or red wine vinegar or a combination of both<\/li>\n<\/ul>\n

        Pickled Purple Onions<\/span><\/strong><\/p>\n

          \n
        • 1 large purple onion – sliced<\/li>\n
        • 1 jalape\u00f1o pepper – sliced<\/li>\n
        • 1 tsp salt<\/li>\n
        • 1 tsp sugar<\/li>\n
        • 1 pint mason jar<\/li>\n
        • Enough rice wine vinegar to fill<\/li>\n<\/ul>\n

          Instructions<\/span><\/h2>\n
            \n
          1. Place sliced onions, jalapeno, salt and sugar in a mason jar<\/li>\n
          2. Fill with rice vinegar, cover and refrigerate for at least 1 hour<\/li>\n
          3. Combine all slaw ingredients in a bowl and set aside or refrigerate to meld<\/li>\n
          4. Combine all blackening ingredients in a large bowl<\/li>\n
          5. Coat fish with seasoning<\/li>\n
          6. Heat a cast iron skillet or other heavy bottomed skillet on high and add butter when very hot<\/li>\n
          7. Fry fish for about 2-3 minutes per side until blackened and cooked through (time depends on thickness of the fish). Do not worry if the fish flakes and falls apart- it is going into a taco!<\/li>\n
          8. Remove fish to a plate<\/li>\n
          9. Alternate layers of corn tortillas with wet paper towels that have been squeezed out and microwave the stack on high in the microwave for about 1 minute until hot (you can also wrap the tortilla stack in a wet wrung-out dish towel and place in the oven for 10 minutes at 325\u00b0 to warm)<\/li>\n
          10. Fill tortillas with fish, slaw and top with pickled purple onions<\/li>\n<\/ol>\n

            Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

            Blackened Fish Tacos with Carrot Crema Slaw and Pickled Purple Onions Recipe This is one of my very favorite recipes \u00a0with a great combination of fresh, hot, sweet and salty. These naturally gluten-free tacos have a great depth of flavor<\/p>\n","protected":false},"author":1,"featured_media":1004,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[27,14,90],"tags":[58,53,104,110],"class_list":["post-1003","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-recipes","category-side-dishes","tag-gluten-free","tag-mexican","tag-recipes","tag-tacos"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.pixiedustgourmet.com\/wp-content\/uploads\/2017\/05\/18518492_10155264383058077_881490518_n.jpg?fit=960%2C960&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6ZJS1-gb","_links":{"self":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/1003","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/comments?post=1003"}],"version-history":[{"count":1,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/1003\/revisions"}],"predecessor-version":[{"id":1008,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/1003\/revisions\/1008"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media\/1004"}],"wp:attachment":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media?parent=1003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/categories?post=1003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/tags?post=1003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}