We love food trucks and carts! We
find ourselves hypnotized by the wafts of good food in the air! Wherever we go – NYC, Seaside, or even locally in downtown Fayetteville – we find a food
truck. These blackened fish street tacos with pickled cucumbers and onions are hand-held,
sloppy, little numbers that make us think of beach vacations and summertime visits
to our favorite cities! The fish is tender and spicy, but the sweet vinegar-y
cucumbers cool down each bite. Roll up your sleeves because you’re sure have
sauce drip down to your elbows!
BLACKENED
FISH STREET TACOS
with pickled
cucumbers and onions
Makes 8-10 little tacos
-for the cucumbers and onions-
1 english cucumber, thinly sliced
1 large red onions, halved and
thinly sliced
1-2 cloves garlic, mashed
¾ cup apple cider vinegar
¾ cup sugar
1 cup water
1 tablespoon salt
-for the tangy cream sauce-
2 tablespoons of reserved pickling
liquid
6 tablespoons of mayonnaise
Juice of one lime
Pinch of salt
Several dashes of hot sauce
-for the fish tacos-
4 tilapia filets
4 tablespoons blackening seasoning
Vegetable oil for sauteeing
20 street taco-sized corn tortillas
Shredded monterey jack cheese,
sliced avocado, lime juice wedges, and cilantro for garnishing
In a medium saucepan, combine the
vinegar, sugar, water, and salt. Bring to a boil; stir in the sliced cucumbers
and onions. Continue to boil for about 1-2 minutes. Remove from heat, stir in
the mashed garlic. Allow to cool for 30 minutes at room temperature, reserve 2
tablespoons of the liquid, and refrigerate the cucumbers and onions for at
least an hour until chilled.
In a small bowl, whisk together the
ingredients for the creamy taco sauce. Taste and adjust. It should be creamy,
tangy, with a little heat from the hot sauce.
For the fish tacos, season all
sides of the tilapia filets with blackening seasoning. Preheat a large skillet
over medium high heat swirled with oil, sear tilapia for 3 minutes on each
side. Remove to a cutting board and use two forks to pull fish apart into big,
rustic bites.
Stack two corn tortillas and fill
with fish, pickled cucumbers and onions, a drizzle of tangy cream sauce,
shredded cheese, avocado slices, and cilantro. Serve with lime wedges for
squeezing.
