{"id":1505,"date":"2023-07-24T21:25:31","date_gmt":"2023-07-24T21:25:31","guid":{"rendered":"https:\/\/prisedujour.com\/?p=1505"},"modified":"2025-10-10T12:47:24","modified_gmt":"2025-10-10T12:47:24","slug":"the-best-blackened-fish-tacos","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2023\/07\/24\/the-best-blackened-fish-tacos\/","title":{"rendered":"Les meilleurs tacos au poisson cajun"},"content":{"rendered":"\n

Take your tacos to the next level with this amazing fresh fish recipe! Very good, very simple, but so good.<\/p>\n\n\n

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The Best Blackened Fish Tacos<\/h2>Cuisine: Mexican<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

25<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    600-800 g of white-fleshed fish (I used walleye), skinned and deboned<\/span><\/p><\/li>

  • <\/span>

    Vegetable oil<\/span><\/p><\/li>

  • Blackened rub<\/strong><\/li>
  • <\/span>

    1\/4 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of paprika (ideally, smoked paprika)<\/em><\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of chili powder<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of dried oregano<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of coriander powder<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of cumin<\/span><\/p><\/li>

  • Pico de gallo (or replace with salsa)<\/em><\/strong><\/li>
  • <\/span>

    2 large tomato, seeds removed and cut into small cubes<\/span><\/p><\/li>

  • <\/span>

    1 onion, finely diced<\/span><\/p><\/li>

  • <\/span>

    1 bell pepper, finely diced (optional)<\/em><\/span><\/p><\/li>

  • <\/span>

    juice of 1 lime<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of olive oil<\/span><\/p><\/li>

  • <\/span>

    Salt and pepper to taste<\/span><\/p><\/li>

  • <\/span>

    a pinch of dried chilli flakes (or to taste)<\/em><\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of cilantro, finely chopped<\/span><\/p><\/li>

  • Tacos<\/strong><\/li>
  • <\/span>

    12 corn tortillas<\/span><\/p><\/li>

  • <\/span>

    Sour cream<\/span><\/p><\/li>

  • <\/span>

    Marinated red cabage (or iceberg lettuce, shredded)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Make the Pico de gallo by mixing all the ingredients of the Pico de gallo and reserve in the refrigerator.<\/li>
    • Heat a large pan under medium-high heat. When hot, cover the bottom of the pan with vegetable oil and add the corn tortillas, without overlap (you will have to work in batches)<\/em>. Cook until lightly brown on both sides but still a bit souple, about 1 minute per side. Remove from heat and reserve.<\/li>
    • Cover the fish fillets with the blackened rub. When the corn tortillas are done, add a bit more oil and add the fish. Cook until the spices are lightly browned on both sides, 2-3 minutes per sides.<\/li>
    • To assemble the tacos, add a bit of sour cream on the corn tortillas, followed large chunks of fish fillet, the marinated cabbage and the pico de gallo.<\/li><\/ul><\/div>

      Recipe Video<\/h3><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The walleye fillets can be replaced with any grocery bought white-fleshed fish fillets, such as halibut, tilapia, turbot, etc.<\/li>
      • The walleye fillets can be replaced with any caught white-fleshed fish fillets, such as bass, pike, burbot, crappie, whitefish, perch, etc.<\/li><\/ul>\n\t\t\t\t<\/div>