Back
jalanasco-fish-taco-003

Jalanasco Fish Tacos

jalanasco-fish-taco-001
jalanasco-fish-taco-002
jalanasco-fish-taco-005
jalanasco-fish-taco-007
jalanasco-fish-taco-006
jalanasco-fish-taco-001
jalanasco-fish-taco-002
jalanasco-fish-taco-005
jalanasco-fish-taco-007
jalanasco-fish-taco-006
Recipe development and photography by Natasha Jebens

These blackened fish tacos are made with a blend of Cajun-inspired spices, which means they are absolutely LOADED with flavor. Using African Dream Foods Jalanasco takes this to another level, adding a tang along with a mild spiciness. You never knew that you needed a fermented Jalapeno sauce until now! These fish tacos are fresh, spicy, lemony and crunchy, they really tick all the boxes! Yet the star of the show is actually the Jalanasco guacamole, completely customizable to your tastes, you only really need two ingredients!

servings:

4

PREP & COOK TIME:

7 mins prep time
20 mins cook time

calories:

245 per serving

INGREDIENTS:
TANGY SLAW:

Cilantro, loosely packed

1/4 cup

Orange juice

1/8 cup

Mint leaves

2 tbsp

Garlic clove

1, whole

Lemon or lime juice

1/2 tsp

Sour cream or yogurt

2 tbsp

Olive oil

1/4 cup

Salt and Pepper

to taste

Large cabbage, finely shredded

1/4

Carrot, finely shredded

1

 

BLACKENED FISH:

Paprika

2 tbsp

Cumin

2 tsp

Onion powder

2 tsp

Garlic powder

2 tsp

Dried thyme

2 tsp

Mustard powder

2 tsp

Olive oil

2 tbsp

Dorado fillets, or any firm white fish

4 small

 

JALANASCO GUACAMOLE:

Avocado, large

1

Sour cream (optional)

2 tsp

 

TO ASSEMBLE THE FISH TACOS:

Tortillas, small

4

Sliced jalapeno

2

Cilantro leaves

a handful

Radish, thinly sliced (optional)

4

African Dream Foods Ghost Peri-Peri (optional)

as much as you can handle

DIRECTIONS:

  1. In a food processor, add the cilantro, garlic, African Dream Foods Jalanasco, mint, orange juice, lemon juice, sour cream, olive oil, salt, and pepper. Puree until smooth. Taste and add more salt and pepper, if needed. Place the shredded cabbage and carrots in a large bowl. Add 1/4 cup of the tangy slaw dressing from the food processor and toss to combine. Add more dressing if you would like a creamier slaw. If not, you can use the extra dressing to top the tacos later. Refrigerate until ready to use.
  2. For the Guacamole: Mash the avocado, add the other ingredients and mix with a wooden spoon to combine.
  3. If you would like to toast the tortillas (highly recommended) heat a pan over medium-high heat. Once hot, warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks. Wrap the tortillas in a clean tea towel to keep warm and set aside.
  4. On a large plate, combine all of the spices to make the blackened seasoning. Dredge both sides of the fish in the spice mixture. In a large saute pan, heat the olive oil over medium-high heat. As the oil starts to shimmer in the pan, add the fillets, working in batches if needed. Cook for 2 -3 minutes on each side. (Do not move the fish fillets around while they’re cooking. Leave them be until they’re ready to flip). Transfer the cooked fillets to a cutting board.
  5. To serve, top each tortilla with the fish, tangy slaw, jalapeños, cilantro, guacamole, and some African Dream Foods Ghost Peri-Peri if desired, and if you are feeling brave.
  6. Enjoy some awesome Fish Tacos!
Unexpected guests? The Jalanasco Guacamole takes seconds to make and is perfect for dipping chips, pitas, carrots or anything dippable!
  • Ghost Peri-Peri Sauce

    A go-to hot sauce for everything that needs heat (150 mL/ 5 fl oz)
    5.00 out of 5
    $5.50
  • Jalanasco Fermented Jalapeno Sauce

    Green umami-flavored fermented sauce (150 mL/5 fl oz)
    0 out of 5
    $5.50
  • Smoked Chipotle Salt

    Salty, Smoky Heat All-In-One Grind (100 g/3.5 oz)
    5.00 out of 5
    $5.50

If You like The recipes - Share It

Back