Blackened Fish Tacos with a Garlic Sriracha Aioli

It’s BBQ season and though I love grilling the traditional burgers and hot dogs, I wanted to get away from the usual and do something different.  These Blackened Fish Tacos are perfect with a Garlic Sriracha Aioli.  A flavorful rub, crunchy carrot and cabbage slaw, the aioli to cool things down a bit and the jalapeños to add just a kick at the end of each bite is the perfect summer combination for me.

These fish tacos are a great example of a healthy-ish meal.  I’ve made them so many times before and they are such a hit that by the time the fish is grilled and chopped, the tacos are made and I don’t have anything left to take pictures because it’s all eaten!  I finally made some for a BBQ with my friend Michelle and her family but told them they had to wait after I made them so I could take pictures – seriously she is such an awesome friend to put up with me making her stare at her food while I’m clicking away!

WHAT FISH DO I USE?
I like to use white fish, usually tilapia or cod.  When you are at your grocery store, just ask your fishmonger for their best wild caught (and sustainable is available) white fish.  I’ve used both tilapia and cod for this recipe and both turn out delicious for the end result.

WHAT ELSE DO I NEED?
I keep the slaw simple to let the flavors of the rub on the fish and the aioli shine.  All I did for the slaw is shred some carrots and mix it in with finely chopped purple cabbage, a little salt, pepper, some honey, and a squeeze or two of lime juice.  So simple right?!

For the Aioli, I spent a little more time developing the flavors.  I roasted garlic, used yogurt instead of sour cream to make it healthy-ish, mix in some lite mayo (this is the “ish” addition to the healthy part), add in a bit of sriracha, and again a squeeze of lime juice to pull it together.

For toppings, again, keep it simple with a garnish of chopped cilantro and sliced jalapeños.

So, don’t wait!  For your next BBQ night, dinner party, or Taco Tuesday, try out these delicious Blackened Fish Tacos with a Garlic Sriracha Aioli.

Blackened Fish Tacos with a Garlic Sriracha Aioli

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July 12, 2021

by Sapna

Category Entree Meats

Persons

4

Prep Time

10 minutes

Cook Time

55 minutes

Total Time

1 hour, 5 minutes

Ingredients

For the fish:

• 2 lbs white fish (Tilapia or Cod)
• 2 Tbsp Olive OIl
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp ancho chili powder
• 1/4 tsp ground black pepper

For the Cabbage Slaw:

• 2 c purple cabbage, thinly sliced/shredded
• 1 c carrots, shredded
• 2 Tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Garlic Sriracha Aioli:

• 1 c yogurt
• 1/3 c Lite Mayo
• 2 Tbsp lime juice
• 2 tsp Sriracha
• 1 bulb Garlic
• 1 Tbsp Olive Oil
• 12-16 street style tortillas
• Garnish:
• 1/4 c fresh cilantro, chopped
• 2 jalapenos, sliced

Instructions

For the Garlic Sriracha Aioli:

1. **Preheat oven or grill to 400 degrees F. (*See Note 1*)
2. Slice off the top of the garlic bulb and place in a piece of aluminum foil. Drizzle olive oil over it and wrap tightly into a ball.
3. Place in oven or on grill (keep lid covered) for 40-50 minutes.
4. Remove from heat and let cool for 5 minutes.
5. While the garlic bulb cools, in a medium sized bowl, mix together the yogurt, mayo, lime juice, and sriracha. squeeze in the melted garlic and mix well. Cover and refrigerate until ready to use.

For the Cabbage Slaw:

1. In a large bowl, combine all of the ingredients together and toss well. Set aside until ready to use.

For the Blackened Fish:

1. In a small bowl, combine all of the spices together and mix well. Right before grilling, rub the fish on both sides with the spice mix.
2. **Drizzle both sides with olive oil then place on grill. Cover and cook for 3 minutes on one side, then flip and grill another 3 minutes covered. (*See Note 2*)
3. Remove from grill and let rest for a couple of minutes before chopping.

To assemble:

1. Grill the tortillas to warm then fill with slaw, chopped fish, and drizzle some of the aioli on top. Garnish with cilantro and sliced jalapenos.

Notes

**Note 1:  If you are not able to roast a fresh garlic bulb, replace with 1 1/2 tsp garlic powder

**Note 2:  To cook on the skillet, heat pan on med high heat and add 1 Tbsp Olive Oil.  Place fish in skillet and cook for 3 minutes on each side.  Rest and follow the remaining instructions.  

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Tags

BBQ,

Blackened Fish,

Eat a Rainbow,

Eat your colors,

Garlic Sriracha Aioli,

Poblanos,

Summer Food,

summer recipes,

White Fish

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