-
1
To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
-
2
Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
-
3
Hold refrigerated for at least 12 hours.
-
4
To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
-
5
Transfer to a small squeeze bottle with a small tip and refrigerate.
-
6
To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
-
7
To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeno and place in a small clean mixing bowl.
-
8
Wash cilantro and chop fine, then add to the bowl.
-
9
Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
-
10
To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
-
11
To Prepare Taco Filling: Preheat a large saute pan and melt the unsalted butter in the pan.
-
12
Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.
-
13
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.
-
14
Turn the heat down to very low and hold hot.
-
15
In a large, clean saute pan, heat the tortillas up on both sides.
-
16
Toss the Asian slaw in a mixing bowl.
-
17
Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
-
18
Top the fish with a little of the mixed Asian Slaw.
-
19
Drizzle a little chipotle aioli onto each tortilla.
-
20
Drizzle a little lime sour cream onto each tortilla.
-
21
Sprinkle a little pico de gallo onto each tortilla.
