Ingredients, assembly instrutions

Blackened Fish Tacos

Pickled Red Onions

1 small red onion, sliced thinly on a mandoline

1 cup cold water

1/2 cup rice vinegar

1/3 cup sugar

2 tablespoons lime juice

1 teaspoon kosher salt

Pineapple, Mango Salsa

1 cup diced pineapple

1 cup diced mango

1/4 cup diced red onion

2 teaspoons minced jalapenos

1/4 cup cilantro leaves

2 tablespoons lime juice

Cabbage Filling Enhanced with Scallions, Cilantro, and Jalapenos

3 cups green or savoy cabbage, sliced very thinly on a mandoline

1/4 cup pickling liquid from the pickled onions

2 scallions, very thinly sliced and cut into 2-inch strips

1 tablespoon finely chopped fresh jalapeño

2 tablespoons chopped fresh cilantro

1/2 teaspoon kosher salt

Avocado Crèma

1 ripe avocado

1 cup crema, sour cream, or plain Greek yogurt

2 teaspoons fresh lime juice

3/4 teaspoon ground cumin

1/2 teaspoon kosher salt, or to taste

Blackened Seasoning

1 teaspoon kosher salt

1 teaspoon smoked paprika

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon dried crushed red pepper seeds

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 teaspoon Old Bay seasoning (optional)

Fish

2 pounds skinless white fish filets, cut into 4-inch by 1-inch strips

4 tablespoons favorite blackening seasoning

1/2 cup all-purpose flour kosher salt to taste canola oil for sautéing

24 (6-inch) warmed tortillas fresh limes wedges and cilantro as a garnish

For the Pickled Red Onions –

Combine the onions, rice vinegar, lime juice, sugar, and salt in a small bowl. Allow the red onion mixture to stand for

30 minutes. Strain the onions and reserve pickling liquid.

For the Pineapple, Mango Salsa – In a medium bowl, combine the pineapple, mangoes, red onion, jalapenos, cilantro, and lime juice. Gently stir until all ingredients are combined. Refrigerate until ready to serve.

For the Cabbage – Using a mandoline, shred the cabbage. Combine cabbage, 1/4 cup reserved pickling liquid, scallions, jalapenos, cilantro, and salt. Set aside.

For the Avocado Crema – Halve and pit the avocado and scoop the flesh into a food processor. If the avocado is hard, simply microwave until soft, about 1 to 2 minutes. Add the crema, lime juice, cumin, and salt. Blend mixture just until smooth.

Transfer the crema to a serving bowl or a plastic squeeze bottle for fun presentations.

For the Tortillas – In a large sauté pan, add a light coating of oil over medium-high heat.

Place flour tortillas in the pan and sauté briefly, about 45 seconds, turn and repeat the process for the other side. Place cooked tortillas on a plate lined with paper towels.

For the Blackened Seasoning –Combine all of the ingredients and store in an air-tight container. I like to triple the recipe and store in a small canning jar for future use. The blackened seasoning not only pairs well with fish but also chicken.

For the Fish – Wash the fish in cold water and pat dry with paper towels. Place flour on a plate and gently press the fish (both sides) into the flour to form a light coating. Shake off any excess flour.

Sprinkle general amounts of blackening seasoning on both sides of the fish. Using the same pan, sauté both sides of the fish until a nice sear appears, this will only take a few minutes. Do not overcook the fish.

* When you set up your buffet, remember to set it up according to how your guests will build their taco.

* For the best selection of fresh seafood in Ocean City, give Kerry, the owner of Seaborn Seafood, a call at 443-235-3448.

Secret Ingredient – Art. “Cookery is naturally the most ancient of all the arts, as of all the arts it is the most important.” — George Ellwanger