Fish Tacos have become a traditional meal when we visit Rockport.  For our Fourth of July celebration meal, instead of hamburgers and hot dogs, we will blacken fresh redfish, trout, and black bass.

Blackened fish…the way we do it.  Coat the fish liberally in canola oil.  (Hubby used to butter until we tested with oil, and turns out the same!) Season liberally with blacken seasoning of your choice.  Heat a cast iron skillet or flat plat on your grill, on high heat.  “Grill” the blackened fish until it is flaky and cooked through.

Serve blackened fish in a corn (we use white) tortilla.  Garnish with whatever your heart desires. 

We desire this:
Avocado Cilantro Sauce and/or Mango Salsa.  Sometimes with shredded cabbage.  Sometimes diced red pepper.

Recipe for Avocado Cilantro Sauce:

Equal parts sour cream and mayo. (To make a lot: 1 cup each), handful of cilantro, 2 avocados, juice of 1-2 limes, 2 garlic cloves, dash of salt, pepper, and hot sauce or red pepper.  Blend/puree in blender or food processor. Makes a creamy yummy sauce to be served over fish, rice, black beans, or used as a dip.

(I use light sour cream and mayo made with canola oil)


Recipe for Mango Salsa:

2 diced mangos, ¼ – ½ red onion diced, 2 roma tomatoes diced, and chopped cilantro. 

We serve these tacos with black beans and white or brown rice.  Topped with Mango salsa is oh so yummy.

Hey there!  We will always have a Kids Kitchen Konnection in all our blog posts about recipes our family has tried.  Be on the look out!


The Kids Kitchen Konnection:   Our kids preferred the fish by itself, a corn tortilla rolled up with melted cheese, plain diced mango, black beans, and rice.