South Texas coastal waters are teeming with delicious fish, perfect for making fish tacos. My husband landed a 23 inch black drum recently, and this is the recipe I created to enjoy his fabulous catch: South Texas Blackened Fish Tacos. It’s the best of Texas heat thanks to the spices and garnishes, and Mexican sweet courtesy of the mango. Bonus – They are delicious in a tortilla or as a lettuce wrap, if you prefer a lower carb version.
Ingredients:
1 to 1.5 pounds of fish, cleaned and cut into strips or small chunks – your choice of any white fish
Blackening spice – I used this recipe
Olive oil
Butter
1 to 2 ripe mangos – peeled and diced
Leaf lettuce (pre-washed) if making lettuce wraps, or your choice of flour or corn tortillas
Optional garnishes: sliced avocado, pickled jalapeños, thin sliced radishes, thin sliced cabbage, ranch dressing, salsa
Directions:
Step 1
Prepare blackening spice in a bowl large enough to place the fish in. You could also mix in a large Ziploc bag, and then add fish and shake.
Step 2
Heat enough olive oil to coat the bottom of a cast iron pan. When warm, add a tablespoon of butter and melt.
Step 3
Toss fish in blackening spice, enough to cover both sides of each piece. Add pieces of fish to pan and cook for 2-4 minutes per side depending on the thickness of the pieces. To avoid crowding the pan, cook fish in two batches and add a little more butter if needed.
Step 4
For a lettuce wrap: Place lettuce on plate, add 4-5 pieces of fish and top with mango. Add avocado, pickled jalapeños or radishes if you choose.
Variation: Warm corn tortillas and fill with cabbage, ranch dressing and fish.
Variation: Warm flour tortillas and fill with cabbage, mango, fish, pickled jalapeños and salsa.
The blackening spice is spicy, so you may want to serve to adults and older kids. For younger kids, salt and pepper would be enough seasoning.
Enjoy with your blackened fish tacos with a cold beer and a Texas Coastal Bend sunset. Cheers!
