Blackened Whiting Tacos

Recipe by: Stefanie Sacks, MS, CNS, CDN

Serves 6

INGREDIENTS

  • 1.5 lbs. whiting, filleted

  • 1 teaspoon salt, to clean fish

  • 1 lemon, to clean fish

  • 1/3 cup extra virgin olive oil, to coat fish

  • 2 tablespoons paprika

  • 1 teaspoon crushed red pepper

  • 1 tablespoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon white pepper, or black

  • 1.5 teaspoons salt

  • 1 tablespoon oregano, dried

  • 1 pack corn or four tortillas, heated

  • 1 cup romaine lettuce, shredded

  • 1/2 cup salsa

  • 1 small avocado, thinly sliced

DIRECTIONS

  1. Pre head oven to 375˚. To clean fish, place in large bowl and cover with cold water. Add 1 teaspoon of salt and juice of one lemon. Gently mix with your hands (or a wooden spoon) and let sit for one minute. Then rinse each filet under cold water and place on a clean, dry side towel or layered paper towel. Move all fillets to a parchment covered baking sheet, flesh side up. 

  2. In a small bowl, mix all herbs and spices together for the blackened seasoning. You can also buy a pre-made spice mixture. 

  3. Generously douse fish with olive oil then sprinkle spice mixture on top to coat fish in a thin layer (DO NOT use all of the spice mixture; place in a jar or small bag for future use).

  4. Place in preheated oven and bake for 8-10 minutes. 

  5. Heat tortillas by wrapping them in foil and placing in toaster oven on bake for 5 minutes. Once fish is cooled, pick flesh from skin (be mindful of the small bones) and place in tortilla with fixins. 

Blackened Whiting Tacos.jpg