Tommy Bahamas Blackened Fish Tacos

originally seen on tommybahama.com

Flaky white fish, perfectly blackened with warm spices, tucked into soft tortillas with crisp slaw, creamy sauce, and a squeeze of lime — Tommy Bahama’s blackened fish tacos are a vibrant, coastal favorite that brings a relaxed elegance to every bite.

Prep Time: 40 | Total Time: 52 | Serves: 4

Ingredients

Pico de gallo

• 2 plum tomatoes, seeded and cut into 1/4-in. dice, Roma
  

• 1 tablespoon white or yellow onion, minced
  

• 1 teaspoon fresh cilantro, minced
  

• 1 teaspoon fresh lime juice
  

• 1 teaspoon olive oil, not extra virgin

  
  

• kosher salt and freshly ground black pepper

Lime Sour Cream

• 1/2 cup sour cream
  

• 1 tablespoon fresh lime juice

Chipotle Aioli (Makes about 3/4 cup)

• 1/2 cup mayonnaise
  

• 2 tablespoon Dijon mustard
  

• 1 tablespoon minced canned chipotles in adobo
  

• 2 1/2 teaspoons fresh lime juice
  

• 1/8 teaspoon kosher salt

  
  

Cajun Seasoning (Makes about 3 Tbsp)

• 2 teaspoon cayenne pepper
  

• 1/2 teaspoon freshly ground black pepper
  

• 1/2 teaspoon granulated garlic
  

• 1/2 teaspoon granulated onion
  

• 1/2 teaspoon dried thyme
  

• 1/2 teaspoon dried oregano
  

• 1 teaspoon kosher salt

Asian Slaw (Makes about 8 cups)

• 1 cup mayonnaise
  

• 2 tablespoon rice vinegar
  

• 2 tablespoon drained and chopped pickled ginger for sushi
  

• 1 teaspoon celery seed
  

• 1 teaspoon sugar
  

• 1 small head of green cabbage, cored and shredded, about 6 cups
  

• 2 cups jícama, peeled and julienned use a V-slicer or mandolin
  

• 1/2 red onion, cut into thin half-moons
  

• 1/4 cup fresh cilantro, coarsely chopped
  

• 1 teaspoon kosher salt and freshly ground white pepper

  
  

Fish

• 4 cod about 6 oz. each
  

• 4 teaspoon Cajun seasoning
  

• 4 tablespoon canola oil

To Serve

• 12 corn tortillas, heated
  

• 2 cups Asian Slaw
  

• 1 Lime wedges, for garnish

Instructions

Step 1

Pico de gallo

Mix all the ingredients in a small bowl, seasoning to taste with salt and pepper.

Step 2

Lime sour cream:

Whisk the sour cream and lime juice together in a small bowl until combined.

Step 3

Chipotle aioli

Process all the ingredients for the Chipotle aioli together in a mini-food processor or blender. Transfer to a covered container. The aioli can be refrigerated for up to 1 week.

Step 4

Transfer the lime sour cream and aioli to separate food-service plastic squeeze bottles (or put them in small, sealable plastic bags and snip off one corner of each bag to make a 1/4-in. wide opening) or use a small spoon later when serving.

Step 5

Cajun seasoning

Whisk all the ingredients for the Cajun seasoning together in a bowl. Transfer to a covered jar and store in a cool, dark place for up to 3 months.

Step 6

Asian slaw

Whisk the mayonnaise, rice vinegar, pickled ginger, celery seeds, and sugar together in a large bowl. Add the cabbage, jícama, red onion, and cilantro and mix well. Season to taste with salt and pepper. Cover and refrigerate until chilled, at least 2 hours or up to 2 days. Serve chilled.

Step 7

Fish

Position a rack in the center of the oven and preheat the oven to 200°F/95°C. Season the cod all over with the Cajun seasoning. Heat a large skillet, preferably cast iron, over high heat until it is very hot. Add 2 Tbsp of the canola oil. Add half of the cod and cook, turning once, until well browned on both sides, about 4 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining oil and cod.

Step 8

Working with 4 warm tortillas at a time, place them on a work surface and top with equal amounts of the cod, slaw, and pico de gallo. Squirt zigzags of the lime sour cream and aioli over the tacos. Fold the tortillas and place the tacos on a dinner plate. Add the lime wedges and serve immediately.