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Tommy Bahama's Cajun Blackened Fish Tacos

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Courtesy Tommy Bahama Manhattan Island

When you’re planning your summer barbecue menu, fish tacos might not be the first dish that comes to mind, but hear us out: These bite-sized starters from Tommy Bahama Manhattan Island’s beachy kitchen are perfect backyard fare.

Filled with the sautéed fish of your choice – and topped with an aioli, pico de gallo and spicy Asian slaw – we guarantee they’ll be gone before you can bring out your next course!

Cajun Blackened Fish Tacos

Serves 4
• 1½ lbs. of your favorite white fish
• 8 oz. fish taco marinade (see recipe below)
• 8 tbsp. lime sour cream (see recipe on next page)
• 8 tbsp. chipotle aioli (see recipe on next page)
• ¾ lb. Asian slaw (see recipe on next page)
• 8 tbsp. pico de gallo (see recipe on next page)
• 12 6-in. white corn tortillas
• 4 oz. unsalted butter
• 2 Tbsp. of your favorite blackening spice
Fish Taco Marinade
• ¾ cup unsweetened coconut milk
• ¼ cup egg yolks, whipped
• 1 Tbsp. cilantro, washed and rough chopped
• 1 Tbsp. jalapeño, minced
• 1 tsp. cumin
• 1 tsp. Spanish paprika

1. In a clean mixing bowl, combine all ingredients and mix well. Cut the white fish into 1-oz. pieces and place into the marinade, mixing everything together. Hold refrigerated for at least 12 hours.
2. Pre-heat a large sauté pan and melt the unsalted butter in the pan. Drain the marinated white fish and gently place into the melted butter. Spread the fish out evenly. Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
3. Turn the heat down to very low.
4. Place the white corn tortillas into another large sauté pan and heat them on both sides. (Be sure the second pan is dry.)
5. Toss the Asian slaw in a mixing bowl.
6. Lay the hot corn tortillas on a clean cutting board and place 2 oz. of the cooked fish on each tortilla.
7. Top the fish with a little of the Asian slaw.
8. Drizzle a little chipotle aioli, lime sour cream and pico de gallo onto each tortilla.
8. Serve immediately.

Chipotle Aioli
• ½ cup mayonnaise
• 1 Tbsp. Dijon mustard
• 1 chipotle pepper
• 1 tsp. lime juice, freshly squeezed
• Kosher salt to taste
• Coarse ground black pepper to taste

Place all ingredients in a blender. Purée until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.

Lime Sour Cream
• 6 Tbsp. sour cream
• 2 Tbsp. lime juice, freshly squeezed

Place ingredients into a small, clean mixing bowl and blend together well. Transfer to a squeeze bottle with a small tip and refrigerate.

Pico de Gallo
• ½ cup yellow onion
• 1 Tbsp. jalapeño
• ¼ cup ripe tomato
• ½ tsp. kosher or sea salt
• 1 Tbsp. lime juice, freshly squeezed
• ½ Tbsp. cilantro, finely chopped
• 1 pinch black pepper

1. Dice the yellow onion and tomato; mince the jalape o. Place in a small, clean mixing bowl.
2. Wash and finely chop the cilantro; then add to the bowl.
3. Add the salt, lime juice and black pepper. Mix everything together well and hold refrigerated.

Asian Slaw
• 4 oz. shredded cabbage
• 2 Tbsp. fresh cilantro, rough chopped
• 2 oz. jicama, peeled and julienned
• 2 oz. red onion, peeled, sliced paper-thin
• 2 tsp. olive oil
• 2 Tbsp. lime juice, freshly squeezed
• Kosher salt to taste
• Coarse ground black pepper to taste

In a small, clean mixing bowl, mix all ingredients together.

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