Blackened Fish Tacos With Cilantro Pesto Recipe

Name: Blackened Fish Tacos With Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1lb Halibut or Cod; Prepared Blacken Spices; Corn Tortillias; Butter; 3 Bunches Cilantro; 1-2 Jalepaneos; 2 Lemons; 3 Oz. Almonds; 3 Oz Walnuts; 6 oz Feta Chesse; 2 0z Chicken Stock; 6 oz Mexican Crema; 4 Limes; Tblspon Groung Cumin; Olive Oil; Peanut Oil; Red Cabbage; Avocado; Dice Tomato; Picante Sauce

Servings: persons

1lb Halibut or Cod
Prepared Blacken Spices
Corn Tortillias
Butter
3 Bunches Cilantro
1-2 Jalepaneos
2 Lemons
3 Oz. Almonds
3 Oz Walnuts
6 oz Feta Chesse
2 0z Chicken Stock
6 oz Mexican Crema
4 Limes
Tblspon Groung Cumin
Olive Oil
Peanut Oil
Red Cabbage
Avocado
Dice Tomato
Picante Sauce

1
For The Pesto:
2
In Proccessor of blender combine the Cilantro,Jalepaneo,nuts,lemon juice (to Taste),Feta Cheese, chx stock, olive oil and salt and pepper to taste..adjust seasoning to taste.
3
For the Fish:
4
Brush fish with melted butter and dust both sides with blackening spices. Grill or pan sear till done.
5
For the Tortillias;
6
Lightly fry the tortilla till just lightly crisp yet still plyable.
7
For Crema:
8
Add lime juice and ground cumin, S & P to Crema to taste
9
Assembly:
10
Take a fried tortilla, smooth the pesto over tortilla, top with fish, then finely shaved red cabbage, diced tomato, diced avocado and top with picante sauce and crema

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1lb Halibut or Cod, Prepared Blacken Spices, Corn Tortillias, Butter, and more.

Yes, Blackened Fish Tacos With Cilantro Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Fish Tacos With Cilantro Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions