Blackened Fish Tacos
Blackened fish, cabbage, cilantro, and house-made Baja sauce.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Parrilla Grill
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Fish tacos have roots in Baja California, Mexico, emerging as a humble street food. The 'blackened' technique, however, is believed to have originated in Louisiana, USA, before being adopted and adapted in various cuisines. The combination represents a culinary fusion between Mexican and American influences.
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Blackened fish tacos are often associated with coastal regions and a relaxed, informal dining experience. They represent a fusion of culinary traditions, often enjoyed as a casual lunch or dinner.
Street Food Culture
Fish tacos are deeply embedded in Mexican street food culture, particularly in Baja California. They are readily available from small stalls and food trucks, offering a quick and affordable meal.
American Adaptation
The addition of the blackened cooking method and the refined Baja sauce shows an American influence and adaptation of the original fish taco concept, showcasing a more refined flavor profile.
Coastal Lifestyle
The dish is often associated with a coastal, laid-back lifestyle, reflecting the availability of fresh seafood and the casual nature of beachside dining.
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A vibrant blend of spicy, fresh, and creamy flavors.
The 'blackened' fish provides a smoky, spicy, and slightly bitter base, thanks to the spice blend typically containing paprika, cayenne pepper, garlic powder, onion powder, and other herbs. Cabbage adds a crisp, refreshing crunch. Cilantro contributes a bright, herbaceous element. The house-made Baja sauce, usually a creamy mayonnaise-based sauce with lime juice, chili powder, and other spices, delivers a cooling, tangy counterpoint to the heat of the fish.
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Blackening Technique
Ensure the fish is thoroughly dried before applying the blackening spice rub. Use a very hot cast-iron skillet or other heavy-bottomed pan to achieve a proper sear and blackened crust. Be prepared for some smoke!
Cabbage Preparation
Finely shred the cabbage for optimal texture and ease of eating. Consider adding a squeeze of lime juice to the cabbage for added brightness and to help soften it slightly.
Baja Sauce Consistency
Adjust the consistency of the Baja sauce to your preference. Add more lime juice for a thinner sauce or more mayonnaise for a thicker, creamier sauce. Taste and adjust the seasoning as needed.
Fish Selection
Choose a firm white fish like cod, mahi-mahi, or snapper that holds its shape well during cooking. Avoid overly delicate fish that may fall apart.
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