I was always pretty turned off by the idea of fish tacos. I don't know what specifically it was, maybe the consistency or the thought of "Mexican fish"? Who knows but it's all behind me now. I decided to make these after a great day of ice fishing. These were made with large mouth bass, but Crappie, Cusk, or any other firm white fish would be great.
Blackened Seasoning:
2 Tbs Old Bay Seasoning
1/4 tsp Garlic Powder
1/4 tsp Chili Powder
1/4 tsp Cumin
1/4 tsp Cajun Seasoning
Lime Juice
Fillet, skin, and debone your fish. If your fillets are large cut them into more manageable pieces that will fit in a pan. Dry the fish off and squeeze lime juice over them. Mix your seasoning up and rub all over fish until well coated. (We used enough fish for two heaping portions, about a fillet and a half off of a 5lb bass, you might need to make more seasoning if you're cooking more fish.) Heat some olive or coconut oil in a pan and cook your fish until browned on the outside and white and cooked through on the inside. Remove to a plate and serve in warm tortillas with whatever toppings you desire!
Blackened Seasoning:
2 Tbs Old Bay Seasoning
1/4 tsp Garlic Powder
1/4 tsp Chili Powder
1/4 tsp Cumin
1/4 tsp Cajun Seasoning
Lime Juice
Fillet, skin, and debone your fish. If your fillets are large cut them into more manageable pieces that will fit in a pan. Dry the fish off and squeeze lime juice over them. Mix your seasoning up and rub all over fish until well coated. (We used enough fish for two heaping portions, about a fillet and a half off of a 5lb bass, you might need to make more seasoning if you're cooking more fish.) Heat some olive or coconut oil in a pan and cook your fish until browned on the outside and white and cooked through on the inside. Remove to a plate and serve in warm tortillas with whatever toppings you desire!