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Pomeroy Steakhouse's Blackened Tilapia Tacos
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- #43798
Flaky tilapia is blackened and served on flour tortillas with a southwestern style cabbage slaw and pico de gallo similar to how the restaurant, Don's Pomeroy Steakhouse, prepares it.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
12 ounces fresh tilapia
Cajun seasoning
salt & pepper, if needed
4 tablespoons vegetable oil
4 soft flour tortillas (or corn if desired), grilled
2 lime, juiced
sour cream
Marinated Cabbage
1/2 bag shredded green cabbage
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup lime juice
1 cup blended oil
Pico de Gallo
1/4 cup chopped cilantro
7 roma tomatoes, diced
1/2 small red onion, diced
1/8 cup jalapeno juice
1 squeezed limes
salt and pepper, to taste
directions
Marinated Cabbage: Combine all ingredients; refrigerate overnight.
Heat cast-iron skillet (or saute pan). Heat oil until smoking.
Dust fish in Cajun seasoning. Blacken fish to desired darkness (the darker the spicier). This fish can also be grilled or baked. If blackening, you will need to finish in the oven at 400 degrees F for 5 minutes.
Serve in tortillas with a drizzle of lime juice, sour cream, pico de gallo and marinated cabbage.
Pico De Gallo: combine all ingredients; chill.
added by
jennifer1968
nutrition data
477 calories, 15 grams fat, 62 grams carbohydrates, 27 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
October 29, 2006
These were a big hit! I never blackened tilapia before, it was very delicious. The only change I would make is less oil in the cabbage, only used 1/3 a cup. And I also added 1/4 cup white wine vinager and a tablespoon of sugar to round out the flavers.