Tommy Bahama'S Blackened Cabo Fish Tacos Recipe

Name: Tommy Bahama'S Blackened Cabo Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TACO FILLING; 24 ounces of your favorite white fish; 8 ounces fish taco marinade (see recipe below); 8 tablespoons lime sour cream (see recipe below); 8 tablespoons chipotle aioli (see recipe below); 3/4 lb Coleslaw (Asian see recipe below); 8 tablespoons pico de gallo (see recipe below); 12 white corn tortillas, 6-inch size; 4 ounces unsalted butter; 2 tablespoons cajun blackening seasoning (any brand); FISH TACO MARINADE; 3/4 cup unsweetened coconut milk; 1/4 cup egg yolk, whipped; 1 tablespoon cilantro, washed and rough chopped; 1 tablespoon jalapeno pepper, minced; 1 teaspoon cumin; 1 teaspoon spanish paprika; LIME SOUR CREAM; 6 tablespoons sour cream; 2 tablespoons freshly squeezed lime juice; CHIPOTLE AIOLI; 3/4 cup mayonnaise; 1 tbsp.dijon mustard; 1 chipotle pepper; 1 teaspoon freshly squeezed lime juice; salt, Kosher (to taste); fresh coarse ground black pepper (to taste); PICO DE GALLO; 1/2 cup red onion, diced; 1 tablespoon jalapeno, minced

Try this homemade Tommy Bahama'S Blackened Cabo Fish Tacos recipe the whole family will love. Made with TACO, marinade, lime sour cream and chipotle aio…

This Tommy Bahama'S Blackened Cabo Fish Tacos relies on simple, everyday ingredients such as taco filling, of your favorite white fish, unsalted butter and fish taco marinade. It comes together quickly and makes 4 servings, at about 1004 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

TACO FILLING
24 ounces of your favorite white fish
8 ounces fish taco marinade (see recipe below)
8 tablespoons lime sour cream (see recipe below)
8 tablespoons chipotle aioli (see recipe below)
3/4 lb Coleslaw (Asian see recipe below)
8 tablespoons pico de gallo (see recipe below)
12 white corn tortillas, 6-inch size
4 ounces unsalted butter
2 tablespoons cajun blackening seasoning (any brand)
FISH TACO MARINADE
3/4 cup unsweetened coconut milk
1/4 cup egg yolk, whipped
1 tablespoon cilantro, washed and rough chopped
1 tablespoon jalapeno pepper, minced
1 teaspoon cumin
1 teaspoon spanish paprika
LIME SOUR CREAM
6 tablespoons sour cream
2 tablespoons freshly squeezed lime juice
CHIPOTLE AIOLI
3/4 cup mayonnaise
1 tbsp.dijon mustard
1 chipotle pepper
1 teaspoon freshly squeezed lime juice
salt, Kosher (to taste)
fresh coarse ground black pepper (to taste)
PICO DE GALLO
1/2 cup red onion, diced
1 tablespoon jalapeno, minced
1/4 cup ripe tomatoes, diced
1/2 teaspoon salt (sea or kosher)
1 tablespoon freshly squeezed lime juice
1 tablespoon cilantro, finely chopped
1/8 teaspoon black pepper (a pinch)
ASIAN SLAW
4 ounces shredded cabbage
2 tablespoons fresh cilantro, roughly chopped
2 ounces jicama, peeled and julienned
2 ounces red onions, peeled and sliced paper thin
2 teaspoons olive oil
2 tablespoons freshly squeezed lime juice
kosher salt (to taste)
fresh coarse ground black pepper (to taste)

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.

1004

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

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

You need 44 ingredients. The key ingredients include: TACO FILLING, 24 ounces of your favorite white fish, 8 ounces fish taco marinade (see recipe below), 8 tablespoons lime sour cream (see recipe below), and more.

Yes, Tommy Bahama'S Blackened Cabo Fish Tacos 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.

Quick Info

Servings
4 servings
Calories
1004 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Chicken Scallopini
Shrimp Dip
Norwegian Fish Balls
Crabmeat Casserole