Easy Weeknight Meal: Blackened Fish Tacos | Blackstone Griddles

The perfect summer dish for you is going to be these blackened fish tacos with my homemade mango salsa. You're going to want everybody coming back for more. I tell you this is going to be in your weekly lineup. Let's get to cooking. Let's talk about the mango salsa. Now you can totally buy this pre-made in your grocery store, but why not just make it yourself? It's only a couple ingredients. So we're going to first start with a Roma tomato, a nice thick, harder tomato to slice here, and then we're going to move over to our mango. You want a nice juicy mango. Make sure it is ripened already. Dice that. Then we're going to add some red onion. Finely dice this red onion. You don't really need too much of it because you'll get a real big bite of onion in your taco and you're not going to want to want that. Then you're going to add some cilantro, some lime juice, and last but certainly not least, a pinch of salt. Mix it up. We're going to set this aside here. We've got to talk about the star of the show and that is the fish. Today I am using cod fish. Now the thing about cod is you have to be careful when cooking it because it falls apart very easily, but it cooks super quick. I'm using two seasonings. I'm doing our blackstone blackening season and a little bit of paprika. Just going to put it right on top here and you're going to want to rub it into the fish. We're going to do this on both sides and then when we're done we're going to head on over to the griddle and wait till I show you this trick for helping your fish not fall apart while you're cooking it. Now that our fish is seasoned, we've got to walk on over here and talk about what the real game changer is in cooking fish on your blackstone. Now specifically when you have a light fish, a fluffy airy fish like cod, you want to protect it, right? I'm going to add a little bit of avocado oil down and then I'm going to take some parchment paper. Yes, parchment paper. I'm going to lay it right on top of my griddle here. You're probably like, what is happening? What do you mean? All I'm going to do is I'm going to smooth out because that avocado oil is right underneath. You want to make sure it's smoothed out. Then you're going to add more avocado oil to the top here and that is going to allow for your fish, like I said, to stay together, but most importantly what that parchment paper does is it keeps your fish crispy. All right, we're going to move on over. We're going to put our fish on. The best way to do this is just picking it up with your hand and just putting it right on top of your griddle here. Now I have my griddle here on more of a medium low and these are super quick when cooking. They're literally going to take about three minutes on each side. Now of course any kind of fish taco, you could totally use whatever fish that is on sale or in the season. Today I'm using cod because it's super flaky, super flavorful, and I'm on a time crunch today so I need something quick. It's been about three or four minutes on the cod here so I'm just going to gently flip it over and look at the crispiness there. That's what you're looking for. So just a couple more minutes on that side. We're going to start warming up our corn tortillas. I'm going to lay about six down here. You're basically just warming them up. You can crispify it a little bit if that's how you like your corn tortillas. Now we're going to talk about the building of these tacos. It's a labor of love but I'm telling you it is totally worth it in the end. We're going to slap down a little bit of guacamole and we're going to add a homemade sour cream sauce. Super easy to make. Then we're going to add our fish. Now once you bring your fish over you'll notice I just take my hand and I just kind of break up the fish a little bit just to elongate on that tortilla. Then we're going to move on over to our Blackstone taco stand here and then we're going to add that homemade mango salsa. And of course when that's done we can't forget about the coleslaw mix and I am telling you this looks fabulous. Okay we got to try this. I'm feeling poolside vibes. I'm feeling summertime vibes. I think I want I think I want this one. This is the one for me. This is the one for me. This is the winner today. Look at that. You can already see the amount of cod in there and just all the goodiness. All right here we go guys. Wow. Wow. That that's a fish taco. This is a fish taco that you would pay for at a five-star place where you're eating lunch poolside. That's probably like 25 bucks. This is way better. I'm not even kidding. You can do this from the comfort of your home in a matter of minutes as you saw and it is so tasty. Just remember you're always going to keep three things in mind. You got to keep it quick. You got to keep it simple. But don't forget you got to keep it delicious. My name is Taylor Mock and I'll see you on the next episode. Cheers.