Here is a gourmet treat if you’re getting bored of the typical fish tacos. The tanginess of the pickled red onion, the rich taste of guacamole, paired with our perfect blackened fish and topped with a spicy lime crema sauce will have your taste buds singing! The sauce and onion recipe is enough for about 8 tacos. The beauty of the pickled red onion is if you do not use it all, keep it in the liquid in the fridge for up to 2 weeks to add to sandwiches and other dishes.

Fish of choice ( about 1/3 to 1/2 pound per person)

Soft taco shells ( 2-3 per person)

1/4 cup Crema

1 tbsp Mayonnaise

Dat’l Hook Ya Blackened seasoning

1/2 tbsp Dat’l Hook Ya sauce

1 tsp Lime juice

1 Red onion thinly sliced and then halved

2.5 tbsp cane sugar

1 tbsp sea salt

1 Garlic clove minced

1/2 cup Red wine vinegar

1/2cup White wine vinegar

1/2 cup Apple cider vinegar

8oz Guacamole

Olive oil or butter to blacken in a pan

It is important to start with the onion first and then the lime crema sauce. In a microwave safe bowl add in the three vinegars and heat for 1 min at high. Add in the cane sugar and sea salt. Stir until both are dissolved. Let cool about 5 min and add in the garlic and red onion. Place all contents into a ziploc bag and squeeze out all the air so the onion is 100% covered. Place into the fridge for 1 hour minimum.

In a small bowl make the sauce by combining the crema, mayo, 1/2 tsp blackened seasoning, lime juice, and 1/2 tbsp Dat’l Hook Ya sauce. Mix and place into the fridge.

Season the fish with Dat’l Hook Ya blackened seasoning. In a pan on medium high heat blacken the fish in a drizzle of olive oil or butter. Cook each side 1-3 min depending on the thickness of the fish. Tip: If the fish is more than 1/2 inch thick, cut in half or blacken at a lower heat to avoid a raw center.

Build your soft taco by spreading a generous layer of guacamole onto the soft shell, then the fish, followed by the pickled red onion and topped with the crema sauce. This is so good!