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Blackened Red Snapper Tacos

Healthy, flavorful and low calorie. Use the freshest fish you can find. Rockfish works equally as well.

Ingredients

CORN, BLACK BEAN & AVOCADO SALSA

  • 2 Cups Fresh, canned or frozen corn 2-3 ears
  • 2 Cups Grape tomatoes
  • 1 Medium red onion
  • 1 can Black beans
  • 2 Avacadoes
  • 1 tbsp Cilantro

DRESSING

  • 1 Rind of 1 lime
  • 1 Juice of 1 lime
  • 2 cloves Garlic, pressed
  • 2 tbsp Spicy mustard (Fisher's Famous Crab House)
  • 1/4 cup Olive oil
  • 1/4 cup White Balsamic Vinegar
  • 1 tbsp Sugar
  • 2 tsp Salt
  • Fresh black pepper

BLACKENED RED SNAPPER

  • 2 Large Red Snapper filets
  • 3-4 tbsp Blackening seasoning (Zatarain's, Chef Paul Prudhomme's, Tony Chachere's)

Instructions

  • If using fresh corn, bring your corn to a boil in a big pot of water. Let simmer for 10 minutes. Cut the corn kernels off the cobs once cool enough to handle.
  • Finely chop a red onion. Quarter your grape tomatoes. 
  • Drain and rinse a can of black beans. Combine these four ingredients above in a large bowl. Chop the avocados and carefully fold into the rest of the vegetables. Set aside while you make the salsa dressing.
  • Take the rind off one whole lime. Add the rest of the dressing ingredients.

BLACKENED RED SNAPPER

  • Season your fillets all over with the Creole Blackening seasoning.
  • Add a small amount of canola oil to a sturdy cast iron pan and rotate to cover. Heat the pan until smoking hot. Place your fillets on the hot pan and sear for 4 minutes.
  • With a metal spatula, flip the fillets over and sear the other side. Done. Serve the fillets on a plate with the salsa and some greens
  • Or heat up some corn tortillas, cut the fish into smaller pieces and place the fillets and salsa into the tacos. 

Notes