Although tacos have a Mexican origin, the humble street food has become an American staple. In our Margherita wood-fired oven, we started with a malleable white cod, paired with a corn tortilla – the duel soft meat and flatbread combo were made more flavorful by adding south of the border favorites including avocados, cilantro, and red cabbage. We finished off with a spicy Cholula hot sauce and limes for tartness. This fish taco recipe will induce a blissful combination of salty, creamy, and fiery that your whole family can enjoy.
Begin by preparing all of the fresh ingredients - Thinly slice red cabbage for topping, peel and slice fresh avocado, and chop up cilantro for topping the tacos.
Mix a cup of sour cream with a quarter cup of Cholula hot sauce.
Preheat the oven to 500 degrees Fahrenheit, and place the cast iron skillet into the oven to preheat. While preheating the skillet, coat the fish with blackening seasoningOnce the skillet is up to temp, remove it from the oven and coat it with olive oil.
Place the fish onto the skillet and slide it into the oven; the fish will begin searing immediately.
After about 3 minutes or so, flip the fish to sear the other side. The fish will be ready once it flakes away evenly when trying to move it with a pair of tongs.
Once the fish is fully cooked, place the corn tortillas onto the stones of your oven for just a few seconds to warm them up.
Assemble your fish tacos with whichever combination of toppings and fish you desire. Enjoy!
