Blackened Snapper Tacos with Pico de Gallo
Ingredients
- 1 large fresh red snapper filet {or other fresh fish}
- Blackened seasoning {like Chef Paul Prudhomme’s Blackened Steak Seasoning}
- 2-3 T butter
- lemon juice
- Pico de Gallo recipe below
- 1 avocado cubed
- Creamy Garlic Hot Sauce {Blue Tip} to taste {or sour cream thinned with a little lime juice}
- 4 large white corn tortillas {saute them for a few minutes in a skillet with oil to get them crispy if desired}
- Pico de Gallo
- 1 sweet onion chopped
- 1 large tomato chopped
- 1 honey mango chopped
- 1 serrano pepper sliced thin
- olive oil
- lemon juice
- lime juice
- salt & pepper
- minced garlic optional
Instructions
- Make Pico de Gallo first, so flavors can develop in the refrigerator for a few hours.
- Place fruit and vegetables in a bowl. Drizzle with olive oil, lemon juice and lime juice to taste and season with salt & pepper. Add minced garlic if desired. Refrigerate for several hours to develop flavors.
- Season fish well on both sides with Blackened seasoning.
- Heat a cast iron skillet on high heat on an outdoor grill.*
- Add butter and a dash of lemon juice. Add fish to skillet and cook for 3-4 minutes. Carefully flip and cook other side. Remove to a plate.
- Cut fish into small chunks. Divide fish between tortillas, top with Pico de Gallo. Top with avocado and drizzle with Creamy Garlic Hot Sauce.
Notes
*I don’t recommend cooking this indoors as it creates a lot of smoke