Blackened fish tacos have become favorites for so many and now you can find it on most menus. I love these!!
NOTE: If you are using any dairy then add a little dollop of sour cream on top of each taco! You can also use gluten free wraps. —Cindy Anschutz
1/2 - 3/4 pounds
freshly ground pepper
dry white wine
clove garlic, minced
1/2 - 3/4 teaspoons
olive oil or coconut oil
Romaine lettuce or other large leave for rolling
Cabbage, shredded, for garnish
Salsa, for topping
avocado, pitted and cut into thin slices, for topping
Pat fish dry and season with salt and pepper. In a large bowl or baking dish combine white wine, lime juice, garlic and cayenne pepper. Add in fish and coat well then aside to marinate about 10 to 15 minutes.
Remove from marinade and give a little shake and lay on a plate.
Heat a large sauté pan over medium heat then add in oil. When oil is hot place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish or cut into small portions, squeeze one of the lime wedges over the top, and toss to coat.
To make a taco, Take each piece of romaine lettuce and fill with fish, cabbage, salsa, and avocado slices.