Fish Tacos with Cajun Honey Butter

What's up everybody, Christy here from Girls Can Grill and I am in the mood for tacos. But not just any tacos, we're gonna do Cajun honey butter tacos that I'm gonna cook on the griddle. Now I'm gonna be using the Ninja Flex Flame because that has a griddle insert, but you can use any type of griddle that you have, a black stone, it doesn't matter. You can even cook this indoors if you want to. But the main thing is that you get it to a temperature of about 450 degrees, because we're gonna cook it nice and hot to get that sear on it. So let me go over some of the ingredients that I've got today. The main ingredient is the fish. So I like to use cod when I make fish tacos. It's a relatively inexpensive cut of fish. It's a very mild white fish. You could also use sea bass or halibut, which are actually my favorites, but they're just so much more expensive. My sea bass today was like $35 a pound. These were two fillets for 10 bucks. So $5 each, so pretty reasonable. Now, one thing about when you pick out your fish. These usually are sold frozen. I like to go to the fish counter where they're already thawed. The reason for that is because when they're frozen, they carry a lot of moisture. And if they're wet inside, when you throw them on the griddle, you're not gonna get a good sear on them. Now, the ones at the counter are previously frozen, so they do still have a lot of moisture. So I have them on a paper towel, and I'm gonna take another paper towel and press down on them to get out that excess moisture. It's not as bad as it would be if you were to thaw them yourself. If you do buy them frozen, go ahead and thaw them overnight, and you're probably gonna need five to six paper towels to get all of the water out, which is why I like to just get them at the fish counter. Now, let's talk about the other ingredients. This whole recipe was actually inspired by my buddy TFTI. Hopefully you guys are following him on social media. Well, he just launched his Cajun Honey Rub, and that's what I'm gonna use in this recipe. He does a viral Cajun Honey Butter Shrimp that's in his cookbook, and a Cajun Honey Butter Lobster. Well, I'm gonna do a Cajun Honey Butter Fish Taco. So in addition to this rub, we're gonna need some butter, and we're gonna need some honey. We're also gonna need a little bit of cornstarch. That's gonna help crisp this up. And then, instead of making homemade coleslaw, I like to cheat, and I just grab one of these homemade salad kits. It's just a lot easier. You have to buy less ingredients, and therefore it costs a little bit less, but I do love coleslaw with fish tacos. Now, as far as which one you pick, it's totally up to you. There's so many different ones in the grocery store. For today, I got the Mexican street corn. Sometimes I get the avocado ranch, but I love that the lettuce pieces are all nice and small, so we're just gonna mix this up in a bag. I also have tortillas, because you can't have a taco without tortilla. I do like corn tortillas with my fish tacos. I have the little street taco size, but you could do flour as well. The first thing that I like to do is make the salad. That way, you have a little extra time for the dressing to really flavor up everything. These salad kits usually come with some sort of a topping, like I said, this one's a Mexican street corn, which means it also comes with some cheese, and the dressing, which this one is a creamy elote dressing. Put all this in the bowl, and then just mix it all up. All right, now that this is all mixed up, we can go ahead and throw it in the refrigerator, and like I said, it's gonna really help flavor up the slaw, flavor up the cabbage, so it'll be ready once our fish is done. Okay, the next thing we need to do is to make our Cajun honey butter. So I've got six tablespoons of butter. I'm just gonna go zap this in the microwave to melt it. All right, all melted. Now, like I said, six tablespoons of butter, and now you're gonna want three tablespoons of this TFTI Cajun honey rub. If you can't find this, then you can use any Cajun seasoning, but he has this online now, so it's pretty easy to get your hands on it. You're also gonna want three tablespoons of honey. I'm not gonna measure it in the spoon because, honestly, it's so hard to clean honey out of a spoon. This is just easier. So just mix that all together. Beautiful. You guys saw how easy that was. So simple. We're gonna use this as the glaze on the fish once it's done cooking. Before I season the fish, I'm actually gonna go get the griddle ready. I'm using the Ninja Flex Flame, so I have my half griddle insert in there. You could also use your full griddle insert, and you wanna set it to roast-bake, and then you wanna set the temperature to 450 degrees. If you have any other type of griddle, set it to 450 degrees. If you're cooking on a stove, you can set it to medium-high. If you're using a Blackstone or anything else that doesn't have numbers on it, same thing, medium-high heat. You can use an infrared gun if you wanna test the temperature of the surface. Again, you want it between 450 to 500 degrees is great to get a nice sear. So we're gonna go set the grill, and then we're gonna come back and season the fish. I've got the griddle preheating. Now it's time to prep the fish. I get cod loins because I like the shape of them. They're kind of a little bit more square than if I were to get a fillet, which is gonna be more flat, but I do like to cut these in half. That way I have these nice, long, cubed pieces that are gonna be perfect in the tacos. So I've got four fillets here. Cutting them in half is gonna make eight tacos. Now that I have these cut, I'm gonna add a little bit of cornstarch. What the cornstarch is gonna do is it's just gonna help crisp these up. Usually fish tacos are fried. We are gonna use some oil as well, so it's kind of got a fried component to it, but it's not deep fried. Great. Now we need to season up the fish, so I'm just using the same seasoning. Hitting it on all sides. Be generous. Now this is gonna be spicy, because it's Cajun, remember. So if you don't like spicy, you could still recreate this recipe and use more of a mild rub. Like you could use my pork rub or some other kind of sweet rub instead of something that's got a little kick to it. But I want the kick. And the cool thing about the coleslaw that we made is that's gonna kind of cool it off because it's got that creamy dressing. So that's gonna kind of calm down, tame the heat just a little bit. Now we need to add a little bit of oil to the griddle. This is gonna help keep the fish from sticking. I like to use avocado oil, because it's a high heat oil. I'm gonna let that heat up just a bit, and then we'll add the fish. Our griddle is ready, so I'm gonna go ahead and add this fish. You wanna hear that sear, that's a good sign. It's only gonna take a couple minutes per side, because we have such a hot grill, and these are really little pieces of fish. Fish is technically cooked through when it reaches 145 degrees internal temperature. Now fish does have a tendency to stick, so I like to actually use a spatula and get under it that way, and then give it a flip. The fish is already starting to flake, so I know that it's ready, but that looks so good. It's time to add the sauce. You probably see here, guys, I'm gonna be fully transparent with you about this cook. So you can see that it's kind of sticking a little bit. So what happened is I put too much oil on this grill, and it started to go down here, and then it actually started to flame up too much, and I did not like that. So I wiped some of the oil off. Well, unfortunately, I wiped a little bit too much of the oil off because now it's sticking, but that's okay. That's what griddle spatulas are for. So I can just take it up off of there, and then I can grab it and remove it. Now we can take our Cajun honey butter sauce and just drizzle that all right on top. I always like to clean up my griddle right away. I added some water to this, and I'm just scraping up all the stuck on stuff, and I still have the grill on, and I'm actually gonna kind of let the water evaporate. I don't want it all to go down here, even though the grease trap will catch it. I want some of it to evaporate. Okay, everything's ready. Now we can build our tacos. I've got two corn tortillas here. You can heat these up on the griddle, on the grill, in the microwave, whatever works best for you. Then you're just gonna take one of these pieces of fish. I'm gonna add another little drizzle of this Cajun honey butter, because why not? Awesome. And then the super easy slaw that we didn't have to make ourselves. And that's it, you guys. Cajun honey butter fish taco. Guys, this stuff is legit. There's such a nice spice to it. It's not like burn-your-mouth spicy, and the honey helps sweeten it. This helps sweeten it. It's crispy, mm-hmm. I'm gonna crush like three or four of these. I'm gonna get the recipe posted on my website so you guys can make it from scratch, but you saw how quick and how easy it is. You can cook this on any griddle. Make sure you guys hit that subscribe button so you never miss a video. I drop a new one every week, just like this one. Happy grilling.