Tommy bahama's blackened cabo fish tacos and asian slaw

Serves 4

1½ lbs. of your favorite white fish
8 oz. Fish Taco Marinade (see recipe below)
8 tbsp. Lime Sour Cream (see recipe below)
8 tbsp. Chipotle Aioli (see recipe below)
¾ lb. Asian Slaw (see recipe below)
8 tbsp. Pico de Gallo (see recipe below)
12 6" white corn tortillas
4 oz. unsalted butter
2 tbsp. your favorite blackening spice

Serving Procedure:

1.Preheat a large sauté pan and melt the unsalted butter in the pan. Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly. Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked. Turn the heat down to very low and hold hot.
2.In a large, clean sauté pan, heat the tortillas up on both sides.
3.Toss the Asian slaw in a mixing bowl.
4.Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
5.Top the fish with a little of the mixed Asian Slaw.
6.Drizzle a little chipotle aioli onto each tortilla.
7.Drizzle a little lime sour cream onto each tortilla.
8.Sprinkle a little pico de gallo onto each tortilla.


¾ cup unsweetened coconut milk
¼ cup egg yolks, whipped
1 tbsp. cilantro, washed and rough chopped
1 tbsp. jalepeño, minced
1 tsp. cumin
1 tsp. Spanish paprika

In a clean mixing bowl, combine all ingredients and mix well. Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together. Hold refrigerated for at least 12 hours.


6 tbsp. sour cream
2 tbsp. freshly squeezed lime juice

Place ingredients into a small clean mixing and blend together well. Transfer to a small squeeze bottle with a small tip and refrigerate.


¾ cup mayonnaise
1 tbsp.dijon mustard
1 chipotle pepper
1 tsp. freshly squeezed lime juice
Kosher salt (to taste)
Coarsely ground black pepper (to taste)

Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.


½ cup yellow onion, diced
1 tbsp. jalepeño, minced
¼ cup ripe tomato, diced
½ tsp. kosher or sea salt
1 tbsp. freshly squeezed lime juice
½ tbsp. cilantro, finely chopped
1 pinch ground black pepper

Dice onion, tomato and jalepeño and place in a small clean mixing bowl. Wash cilantro and chop fine, then add to the bowl. Next add the salt, lime juice and black pepper add mix everything together well. Refrigerate until needed.


4 oz. shredded cabbage
2 tbsp. fresh cilantro, roughly chopped
2 oz. Jicama, peeled and julienned
2 oz. red onion, peeled and sliced paper thin
2 tsp. olive oil
2 tbsp. freshly squeezed lime juice
Kosher salt (to taste)
Coarsely ground black pepper (to taste)

In a small clean mixing bowl, mix all ingredients together.