Blackened Fish Tacos with Citrus Salsa
Blackened Fish Tacos with Citrus Salsa. A little sweet and a little spicy this taco Tuesday. Blackened cod paired with a citrusy salsa and topped with avocado and cojita cheese. The salsa is key here and it’s loaded with grapefruit, blood orange, mango, jalapeño, scallions, purple cabbage, and lime juice. It’s tangy, it’s spicy, and it’s fruity all at once. Serve these vibrant & flavorful tacos alongside a spicy Chipotle Crema for a liiiittle extra spice. Happy Taco Tuesday guys !!
So…speaking of tacos, is anyone else already thinking about and preparing for Cinco de Mayo?! Ok, ok I know it is only the middle of April, but you guys, Cinco de Mayo is seriously right around the corner !!
I don’t know about you guys, but I am big fan of Cinco de Mayo. We always do a really fun celebration and the food and drink spread is always insanely loaded.
I remember last year being one of my favorite Cinco de Mayo celebrations. We celebrated the Saturday before with my Uncle’s family. We did a combined Cinco and birthday celebration since my Uncle’s birthday is the day after.
My mom and I cooked alllll day and the weather was absolutely gorgeous. It was so nice that we celebrated the night in the backyard with a huge ice bucket filled with margarita pitchers, sangria pitchers, and Spanish wines. We had too many different dips to count and my homemade tortilla chips for appetizers. Then we had a chicken tortilla soup in between. And finally for dinner we had Mexican themed casseroles, shrimp tacos, beef tacos, and ahi tuna tacos. To say I was extremely full from all the addicting food is an understatement. But the night was so fun and memorable. Oh and can’t forget my uncle’s birthday cake !!
Anyway, this year we’re thinking about serving these tacos for our celebration. They are SO delicious and fun. They’re also a little different with the citrus salsa which makes them even more fun. Sweet and spicy tacos, you really can’t go wrong !!
What do you guys get up to on Cinco de Mayo?!
Ingredients
For the Fish Tacos
1 1/2 pounds cod filets
2 tablespoons blackened seasoning
2 tablespoons olive oil
9 corn tortillas; charred
1 avocado; diced
cojita cheese for topping
For the Citrus Salsa
1 red grapefruit; peeled and chopped into pieces
1 blood orange; peeled and chopped into pieces
1 mango; peeled and chopped into pieces
1 scallion; sliced
1 jalapeño; chopped
1 (8 ounce) bag shredded red cabbage
1 lime juiced
1 tablespoon olive oil
salt and pepper
For the Chipotle Crema
1 cup sour cream
2 tablespoons buttermilk
1 lime juiced
2 - 3 chopped chipotle chiles in adobo
salt and pepper
Directions
Sprinkle the cod filets on both sides with blackened seasoning. Let marinate for 1 hour. Heat 2 tablespoons of olive oil in a nonstick skillet. Add the cod and cook for 4 - 5 minutes on each side. Remove from heat and cut into chunks. Set aside.
Make the Citrus Salsa. Add all ingredients to a medium bowl and toss to combine. Make the Chipotle Crema. Add all ingredients to a small bowl and stir to combine.
Assemble the tacos. Layer the cod on the charred tortillas, top with Citrus Salsa, avocado, and cojita cheese. Serve alongside Chipotle Crema.
