Friday, July 13, 2012

Blackened Fish Tacos w/ Remoulade Sauce

Corey loves fish tacos, so I've tried many different recipes looking for the best one.  I will usually just blacken some light white fish and throw in whatever toppings we have in the fridge, i.e they end up something like this recipe.  This time I wanted to try making a sauce for the fish tacos and came across this one via Pinterest.  This sauce would also be incredible on Shrimp Po Boys (as he suggests).

Blackened Fish Tacos w/ Remoulade Sauce
3 large fillets light white fish
2 tablespoons melted butter
1 tablespoon blackened seasoning
6-8 (6 inch) tortillas
mixed greens
1 cup diced fresh tomatoes
2 tablespoons chopped red onion
1/2 jalapeno (seeded and chopped) (optional)
garlic powder to taste
1 lime (juice to taste)
1 handful cilantro (chopped)
salt and pepper to taste
remoulade sauce (see below)

Heat a cast iron skillet over medium-high heat.  Dip the fish into the butter, sprinkle on the seasoning and pat it in.  Place the fish in the skillet and cook until it just starts to blacken but not burn, about 2 minutes, flip it and do the same to the other side. 

While fish is cooking mix together pico de gallo (tomatoes, red onion, jalapeno, garlic powder, lime juice, cilantro, salt & pepper). 

Assemble tacos with fish, mixed greens, pico de gallo, and remoulade sauce.

Remoulade Sauce

1/4 cup mayonnaise
1 tablespoon creole mustard (I just used dijon)
1 tablespoon ketchup
1 teaspoon horseradish
1 small clove garlic, minced finely
1 tablespoon lemon juice
1 teaspoon capers (I actually left this out)
1 green onion (chopped) (left this out too)
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
hot sauce to taste

Blend everything in a food processor until smooth (or if you're like me just in a bowl).



  1. OMG - Made these this past week and they were so good!!! We will definitely be making them again!!! :)

  2. We have made this many times and LOVE it!