Pomeroy Steakhouse's Blackened Tilapia Tacos
5 stars - 1 review
ready in: over 5 hrs
serves/makes: 4
BROWSE MOREfish tacos
tacos
mexican
mexican and tex-mex
fish
fish and seafood dishes
copycat recipes
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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.
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reviews
dereco2000
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.
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.
