Blackened Pike Tacos
A healthy twist on traditional deep fried fish tacos with fresh Lake Erie Pike and authentic flavoured slaw and cream sauce.
Servings: 12 small tacos
Ingredients
- 1 ½ lb fresh Lake Erie Pike, 24 small pieces allow about 1/4 - 1/3 lb of fish per person
- 12 flour or corn torillas, small sized or 8 medium
- 2 Tbsp butter
- fresh cilantro
- pickled or fresh jalapeños
- sliced radishes
Blackening Seasoning
- 4 Tbsp paprika
- 2 tsp salt
- 1 tsp smoked paprika, for added smokiness optional
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cayenne pepper more or less as desired
- ½ tsp white pepper
- ¼ tsp ground thyme or ½ tsp dried thyme leaves
- ½ tsp oregano
Slaw
- 1 carrot, finely julienned or grated
- ¼ small cabbage, finely sliced or grated
- ¼ red onion, finely sliced
- ½ lime, juiced
- ½ tsp celery seed
- pinch salt
- fresh chopped cilantro or parsley or both
Lime Cream
- 2 Tbsp regular mayonnaise (not miracle whip)
- 2 Tbsp full fat sour cream or yogurt
- ½ lime, juiced
- 1 tsp capers, chopped
- 1 Tbsp fresh dill, chopped or 1 tsp dried dill weed
- ½ tsp ground cumin
- pinch of cayenne pepper
- pinch of salt
Instructions
- Mix all ingredients for blackening seasoning in sealed container. Makes enough for 2 or 3 batches. Store leftovers for future use. Will keep for at least 6 months.
- Prepare lime cream sauce by combining all ingredients. Allow to chill in the refrigerator for about an hour for flavours to combine. Will keep for a few days.
- Prepare slaw by combining all ingredients. Allow to chill in the refrigerator for about an hour. Reserve extra cilantro and parsley for garnish. Will keep for a few days.
- Clean fish, remove any bones and cut into 1-2 inch by 3-4 inch pieces. Lay in one layer on a large plate or platter. Sprinkle blackening seasoning generously over top. Turn pieces and sprinkle other side.
- Heat cast iron pan until starting to smoke. Add 1 Tbsp butter and tilt to cover pan. Add half of the pieces quickly to the hot pan. Cook until pieces are very dark, about 1-2 minutes depending on the thickness. Turn and cook until other side is equally blackened.
- Remove to warm serving plate. Place in warm oven if desired while cooking second batch.
- Once pan has returned to high heat, add second Tbsp of butter and cook remaining pieces until blackened on both sides.
- If desired, grill tortillas slightly before assembling tacos to add a bit of char and soften. If using corn tortillas, it's necessary to warm or grill them, otherwise they may break during folding.
- Add slaw to tortilla shells. Place 2 - 3 pieces of fish on top, then drizzle with lime cream sauce. Top with sliced radishes and jalapeños and garnish with generous amount of fresh cilantro or parsley. Or both.