The Recipes

Fish Tacos with Corn and Tomato relish

Before I moved to Southern California,  I would have looked at you like you were crazy if you ordered me a fish taco.  Even after I moved there, it took a while for me to try one.  Once I did, there was no going back.  I adore them, fried or grilled, but here is one of my favorite incarnations:

Blackened Fish Tacos


- 1 or 2 tilapia fillets, depending on size
- 3 flour tortillas
- 1 T. blackening seasoning
- 3 T. sour cream
- handful of cilantro, chopped
- 1 tsp. of cumin
- 1 ear corn
- 1/2 c. cherry tomatoes, halved
- 1/4 red onion, chopped
- 1 lime, zested and juiced
- 1/3 head of cabbage (you can easily subsititute another crisp vegetable, such as jicama or radishes mixed with shredded carrots)
- Splash hot sauce (optional)
- salt
- pepper
- olive oil

Heat a grill pan or skillet and drizzle with olive oil.  Cook the ear of corn, letting each side get a bit of a char.  When cooled, slice the kernels off of the cob.  Mix together with the tomatoes and onion and season with the Mexican oregano, salt and pepper.  Finish with a drizzle of extra virgin olive oil.

Mix the sour cream with the cumin and lime zest.  Season lightly with salt and pepper.  Mix with the shredded cabbage.  Set aside.

Liberally season the tilapia with blackening seasoning.  As most of us don't have blackening pans, this is a rough approximation of a truly blackened fish.  Blackening is a cooking technique; not a spice.  However, if you live in a small one-bedroom apartment in the city like I do, kitchen space is limited!  In a non-stick skillet greased with cooking spray, cook the fish approximately 3-4 minutes on the first side and 2-3 minutes on the second side.  The fish should be opaque and flaky.

Heat the tortillas any way you like:  I heated them on a burner, but you could easily heat them in the microwave, or by wrapping them in tin foil and placing them in a conventional or toaster oven for a few minutes.

Now, it's time to assemble your tacos.  Place a few pieces of flaked fish into each tortilla and top with the cilantro slaw.  Squeeze a fresh lime wedge over each taco and shake a few drops of hot sauce onto each taco.  Serve with the tomato corn relish on the side.