Captain John Blenker’s Fish Taco Recipe

Ingredients

• For the Fish:
  • 1 pound white fish fillets (such as grouper, snapper, sheepshead)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Juice of 1 lime
• For the Slaw:
  • 2 cups shredded cabbage (green or purple)
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • You may substitute Above seasoning with Everglades Seasoning or your favorite seasoning.
• For Assembly:
  • Corn or flour tortillas
  • Avocado slices (optional)
  • Sour cream or Greek yogurt (optional)
  • Salsa (your choice) or home made Pico 

Instructions

1. Prepare the Fish:
   • In a bowl, combine the chili powder, cumin, garlic powder, paprika, salt, and pepper.
   • Rub the spice mixture over the fish fillets.
   • Heat olive oil in a skillet over medium heat. Cook the fish for about 3-4 minutes on each side or until it flakes easily with a fork.
   • Squeeze lime juice over cooked fish and set aside.
2. Make the Slaw:
   • In a bowl, combine shredded cabbage, diced red onion, cilantro, lime juice, salt, and pepper. Toss well to combine.
3. Assemble the Tacos:
   • Warm the tortillas in a skillet or microwave.
   • Break the fish into chunks and place it on the tortillas.
   • Top with slaw, avocado slices, sour cream, and salsa as desired.
4. Serve:
   • Serve immediately and enjoy your fish tacos with your favorite sides!

Feel free to customize the toppings and serve this dish with rice or beans for a complete meal. Enjoy! Pair with your favorite Pino Gris or Chardonnay.