Tommy Bahama Cajun Fish Tacos

Tommy Bahama Copycat Recipe

Serves 4

1 1/2 lbs. of your favorite white fish
1 cup  Fish Taco Marinade (see recipe below)
8 tablespoons  Lime Sour Cream (see recipe below)
8 tablespoons Chipotle Aioli (see recipe below)
3/4 lb. Asian Slaw (see recipe below)
8 tablespoons  Pico de Gallo (see recipe below)
12 6" white corn tortillas
4 oz. unsalted butter
2 tablespoons of your favorite blackening spice

Fish Taco Marinade:
3/4 cup unsweetened coconut milk
1/4 cup egg yolks, whipped
1 tablespoon cilantro, washed and rough chopped
1 tablespoon  jalapeno, minced
1 teaspoon  cumin
1 teaspoon Spanish paprika

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.

Chipotle Aioli:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 chipotle pepper
1 teaspoon lime juice, freshly squeezed
Kosher salt to taste
coarse ground black pepper to taste

Place all ingredients in a blender. Puree 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 tablespoons sour cream
2 tablespoons lime juice, freshly squeezed

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

Pico de Gallo:
1/2 cup yellow onion
1 tablespoon jalapeno
1/4 cup ripe tomato
1/2 teaspoon  kosher or sea salt
1 tablespoon lime juice, freshly squeezed
1/2 tablespoon  cilantro, finely chopped
1 pinch black pepper

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

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

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

To make Tacos:  Preheat a large saute 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. Turn the heat down to very low and hold hot. Place the white corn tortillas into another large saute pan and heat them on both sides. (Be sure the second pan is dry.)

Toss the Asian Slaw in a mixing bowl. Lay the hot corn tortillas on a clean cutting board and place 2 oz. of the cooked fish on each tortilla. Top the fish with a little of the Asian Slaw. Drizzle a little Chipotle Aioli, Lime Sour Cream and Pico de Gallo onto each tortilla. Serve immediately.

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