Blackened Cabo Fish Tacos

By Reen

From Tommy Bahama's

Ingredients

• 11/2 lbs. of your favorite white fish
• 8 oz. Fish Taco Marinade
• 8 tbsp. Lime Sour Cream
• 8 tbsp. Chipotle Aioli
• 3/4 lb. Asian Slaw
• 8 tbsp. Pico de Gallo
• 12 6" white corn tortillas
• 4 oz. unsalted butter
• 2 tbsp. your favorite blackening spice

Details

Servings 4

Preparation

Step 1

Preheat a large sauté pan and melt the unsalted butter in the pan. Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly. Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked. Turn the heat down to very low and hold hot.
In a large, clean sauté pan, heat the tortillas up on both sides.
Toss the Asian slaw in a mixing bowl.
Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
Top the fish with a little of the mixed Asian Slaw.
Drizzle a little chipotle aioli onto each tortilla.
Drizzle a little lime sour cream onto each tortilla.
Sprinkle a little pico de gallo onto each tortilla.