Blackened Fish Tacos
- 1 pound wild-caught white fish I use cod
- 3/4 cup tapioca flour
- 3/4 cup coconut flour
- 2 tablespoons homemade blackened fish seasoning or taco seasoning
- 2 to 3 tablespoons of avocado oil or olive oil, if heat set to low-med
- chopped lettuce
- chopped tomatoes
- guacamole or chopped avocado
- fast fresh salsa
- fish taco sauce
- small corn or flour tortillas
- In a medium bowl, combine flours and taco seasoning of choice. (I prefer blackened fish seasoning for these, but taco seasoning is another option.)
- Cut thawed fish into small pieces (kitchen scissors work great for this). Pat fish pieces dry with paper towels. Heat large cast-iron skillet on medium-high.
- When cast-iron skillet is hot, add about 2 to 3 tablespoons of avocado oil (or olive oil if heat is on low-medium). Dredge each piece of fish into the flour seasoning mixture thoroughly. Place fish pieces into hot pan, careful not to crowd.
- Options for cooking:
- Option 1: Partially cook each fish piece for 1 to 2 minutes on each side, carefully turning only once with a sturdy spatula, just to brown and crisp the outside. Place on foil-lined sheet pan. (I like this method because you can pause here to prep the fish ahead of time; refrigerate pan if needed, and then continue later when ready to eat.) Finish cooking in 375-degree oven for approximately 10 minutes (time may vary depending on size of fish pieces) while you prepare toppings of choice.
- Option 2: Cook for 3 to 4 minutes on each side, carefully turning only once with a sturdy spatula, or until cooked thoroughly in center of each piece of fish (cooking time will depend on thickness of fish pieces).
These fish tacos are so good and kid-friendly! Try these in a small tortilla, or over a salad with lettuce, tomato, guacamole or chopped avocado. Or instead of lettuce and tomato, top with or serve over a colorful mix of grated cabbages (bags of coleslaw without dressing work well for this). Either way--don't skip this delicious, easy fish taco sauce!