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House of McNally

BY LYNDSI McNALLY

Sweet Owen Contributor


Blackened Fish Tacos with Slaw and Chipotle Aioli

WHY DESIGNATE ONLY ONE DAY of the week to tacos when there are clearly six other days that deserve the same love and attention? Tacos are a staple in our house. They are fast, relatively cheap, and always a crowd pleaser. I don’t believe that good food should take long to make; that makes these handheld pieces of heaven so delightful.


4 cod filets, cut length wise

8 small flour tortillas

2 tbsp. blackened seasoning

(smoked paprika, cayenne pepper, onion power, garlic powder, dried basil, oregano, thyme, salt and pepper)

2 cups slaw mix

1 fresh jalapeño pepper, chopped

2 tbsp. fresh cilantro

1 cup mayonnaise

2 chipotle peppers in adobo sauce, chopped

1 tsp. adobo sauce

2 tbsp. fresh lime juice

1 clove of garlic

Kosher salt


Pat fish dry with a paper towel. Drizzle with olive oil and add blackened seasoning. Spray your hot pan with olive oil spray or drizzle with olive oil. Add fish to the pan and cook on all sides until flaky. While fish is cooking, heat the tortillas on a griddle or in a pan until slightly bubbled. Remove tortillas from heat and add the fish. In a small bowl, mix the slaw mix, jalapeño pepper, cilantro, and 1 tbsp. of lime juice and set aside. To a small bowl, mix mayo, adobo peppers and sauce, 1 tbsp. lime juice, garlic, and salt. Add adobo aioli to a small plastic bag and cut a small hole in one corner to use as a piping bag. Pipe aioli over tacos and enjoy.





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