Jalanasco Fish Tacos
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
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
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
Avocado, large
1
Sour cream (optional)
2 tsp
African Dream Foods Smoked Chipotle Salt (optional)
1/4 tsp
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:
- 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.
- For the Guacamole: Mash the avocado, add the other ingredients and mix with a wooden spoon to combine.
- 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.
- 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.
- 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.
- Enjoy some awesome Fish Tacos!
