Cajun Blackened Fish Tacos

Serves 4


1 1/2 lbs. of your favorite white fish
8 oz. Fish Taco Marinade (see recipe below)
8 tbsp. Lime Sour Cream (see recipe below)
8 tbsp. Chipotle Aioli (see recipe below)
3/4 lb. Asian Slaw (see recipe below)
8 tbsp. Pico de Gallo (see recipe below)
12 6" white corn tortillas
4 oz. unsalted butter
2 tbsp. of your favorite blackening spice

Fish Taco Marinade:

3/4 cup unsweetened coconut milk
1/4 cup egg yolks, whipped
1 tbsp. cilantro, washed and rough chopped
1 tbsp. jalapeño, minced
1 tsp. cumin
1 tsp. Spanish paprika


  • In a clean mixing bowl, combine all ingredients and mix well. Cut the white fish into 1-oz. pieces and place into the marinade, mixing everything together. Hold refrigerated for at least 12 hours.   

Chipotle Aioli

3/4 cup mayonnaise
3 Tbsp Dijon mustard
1 1/2 Tbsp canned chipotles in adobo
1/2 Tbsp lime juice
1/4 tsp kosher salt


  • Mix all ingredients in food processor until incorporated.

  • Looking to save some time? Pick up a jar of Chipotle Aioli from one of our retail stores. With a deliciously smoky finish, it's the prefect easy substitute to making your own aioli from scratch.
    Find a store here or purchase the sauce online.

Lime Sour Cream

6 tbsp. sour cream
2 tbsp. lime juice, freshly squeezed


  • Place ingredients into a small, clean mixing and blend together well. Transfer to a squeeze bottle with a small tip and refrigerate.

Pico de Gallo

1/2 cup yellow onion
1 tbsp. jalapeño
1/4 cup ripe tomato
1/2 tsp. kosher or sea salt
1 tbsp. lime juice, freshly squeezed
1/2 tbsp. cilantro, finely chopped
1 pinch black pepper 


  • Dice the yellow onion and tomato; mince the jalapeño. Place in a small, clean mixing bowl.
  • Wash and finely chop the cilantro; then add to the bowl.
  • Add the salt, lime juice and black pepper. Mix everything together well and hold refrigerated.

Asian Slaw

4 oz. shredded cabbage
2 tbsp. fresh cilantro, rough chopped
2 oz. jicama, peeled and julienned
2 oz. red onion, peeled, sliced paper-thin
2 tsp. olive oil
2 tbsp. lime juice, freshly squeezed
Kosher salt to taste
Coarse ground black pepper to taste
In a small, clean mixing bowl, mix all ingredients together. 

Serving Instructions:

  • 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. 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.
  • Place the white corn tortillas into another large sauté pan and heat them on both sides. (Be sure the second pan is dry.)
  • Toss the Asian Slaw in a mixing bowl.
  • Lay the hot corn tortillas on a clean cutting board and place 2 oz. of the cooked fish on each tortilla.
  • Top the fish with a little of the Asian Slaw.
  • Drizzle a little Chipotle Aioli, Lime Sour Cream and Pico de Gallo onto each tortilla.
  • Serve immediately.