Fish Tacos!

New Blackstone Griddle…FISH TACOS!

This had always been one of my favorite dishes, yet I haven’t made it since moving to Colonial Beach 2.5 years ago. I had been spoiled by living walking distance to Port Canaveral where daily fresh Mahi Mahi came in…my fish taco of choice.

But with the new griddle, and warm weather, I dove in. First thing is to heat the oven to 400° and brush a butter/garlic powder mix onto a pile of flour street tacos. These will cook in the oven for 15-20 minutes, with the goal of them getting nice and puffy and crisp. Tonight for the first time I used steel taco trays. Usually I just lay them over two oven grids, which gave me a nice flat bottom for stuffing. But I do love these new trays, something I’ve always wanted to do, both for cooking and for serving.

On the hot griddle, thin sliced sweet onion and red bell pepper were cooked in olive oil. Then two haddock fillets were added with blackened seasoning (salt, lots of black pepper, cayenne, paprika and Cajun seasoning). These all cooked hot and fast for a few minutes.

With the shells done, the onion/pepper mix was placed, followed with the fish, pico-de-gio and guacamole. This was topped with my favorite creama sauce.

1/2 cup Greek Yogurt
2 Tbsp mayo
1 tsp garlic powder
1tsp chipotle powder
1 tsp smoked paprika
Juice of 1 lemon

Most importantly, serve with lime wedges to squeeze on top right before eating.

The result was one of the best fish tacos I’ve ever made. And prep time and cook time is very short, about half an hour.