Desert Mountain Outlaw Blackened Fish Tacos
Recipe from Chef Alex Ochs. Use whatever white fish you prefer. He likes to use Mahi Mahi or Izumi Dai (Sushi grade Tilapia). Blackening the fish works best in a cast iron skillet. Over medium heat, make sure your pan is nice and hot. Add a little bit of olive oil, then blacken the fish on both sides until cooked through. I use Paul Prudhommes blackening spice, you can find that in most grocery stores! When building the tacos, use your preferred tortilla, shredded iceberg, diced tomatoes, green onions and cheddar cheese.
Recipe from Chef Alex Ochs. Use whatever white fish you prefer. He likes to use Mahi Mahi or Izumi Dai (Sushi grade Tilapia). Blackening the fish works best in a cast iron skillet. Over medium heat, make sure your pan is nice and hot. Add a little bit of olive oil, then blacken the fish on both sides until cooked through. I use Paul Prudhommes blackening spice, you can find that in most grocery stores! When building the tacos, use your preferred tortilla, shredded iceberg, diced tomatoes, green onions and cheddar cheese.
- Carbohydrate 289.489951550543 g
- Cholesterol 260.662500213028 mg
- Fat 268.672847702281 g
- Fiber 18.3684998474622 g
- Protein 40.8859999253852 g
- Saturated Fat 44.2882538692681 g
- Serving Size 1 1 Serving (1589g)
- Sodium 13262.8700215578 mg
- Sugar 271.121451703081 g
- Trans Fat 202.662045371519 g
- Calories 3733 calories
Step-by-step
- Mix all ingredients together thoroughly!
- Use whatever white fish you prefer.
- He likes to use Mahi Mahi or Izumi Dai (Sushi grade Tilapia).
- Blackening the fish works best in a cast Iron Skillet.
- Over medium heat, make sure your pan is nice and hop.
- Add a little bit of olive oil, then blacken the fish on both sides until cooked through.
- I use Paul Prudhommes blackening spice, you can find that in most grocery stores!
- When building the tacos, use your preferred tortilla, shredded iceberg, diced tomatoes, green onions and cheddar cheese.
While traditional street tacos rely on slow-braised beef or pork simmered for hours, this seafood variation requires rapid high-heat cooking to achieve the signature charred crust without drying out the interior. Managing moisture and heat transfer ensures the spices adhere properly to the filet rather than burning on contact with the metal.
- Preheat a cast-iron skillet over medium-high heat for five full minutes before adding any oil to guarantee an even, non-stick sear.
- Pat the mahi mahi or tilapia dry with paper towels to eliminate surface moisture that would otherwise steam the protein instead of searing it.
- Test doneness by inserting the tip of a paring knife into the thickest part of the fish and checking for an opaque, flaky texture rather than relying on a digital thermometer.
- Substitute the mayonnaise base with plain Greek yogurt at a 1:1 ratio if you want to reduce the overall fat content of the accompanying sauce.
Proper seasoning distribution protects the delicate flesh from harsh direct heat while building distinct savory layers. Allow the assembled components to rest for two minutes before serving so the residual warmth softens the flour tortillas.
