Inspiration
Last December while visiting the Outer Banks of NC, we were surprised to see many restaurants serving Mexican-inspired food. What really stood out was the Blackened Fish at a small restaurant in Kitty Hawk, which we enjoyed several times during our stay. So when we came back home, I decided to try the blackened fish. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
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Recipe
You can use any mild, flaky fish such as cod, tilapia, haddock, or mahi-mahi. Pro Tip - This homemade spice mix works great on not only fish but also shrimp and chicken. So go ahead and make a double batch and you will enjoy the versatile seasoning. Note: You can also use your favorite store-bought blackening seasoning for this recipe. Just make sure to add according to the directions given as each spice mix has a different heat level. Tip: Ideally you want to use a cast iron pan for this recipe. You could also use any non-stick pan and still get a nice blackening on this fish. Pro Tip: Make a double batch of this fresh salsa as kids and adults love this salsa served with crunchy tortilla chips. Note: if you don’t have some of the ingredients, check out my Chicken Tinga Tacos Recipe or Vegan Cauliflower Tacos Recipe for more crunchy topping ideas. Note: If you want to make it vegan use dairy-free yogurt or dairy-free mayo. That’s all - you are ready to assemble the tacos and eat! Place the tortilla directly on the open flame using a pair of tongs. Cook each side for 30 to 40 seconds or until the sides start to char. You can also heat them up in a skillet. The best part! Start assembling the tacos and get ready to experience the explosion of flavors. Place a few spoonfuls of fish in the center of the tortilla. Top with pineapple salsa, and cilantro avocado sauce, fold up and enjoy immediately.
