Crappie Tacos
1 pound crappie fillets (a variety of fish will work)
Blackening seasoning (a mix of seasoning salt and black pepper also works well)
1 avocado
1 can of diced tomatoes and green chilies
½ cup of corn
1 lime
Fresh cilantro
Corn tortillas
Heat a cast-iron skillet over medium heat and spray with oil or coat with butter. Once the skillet is hot, add fish and sprinkle with blackening seasoning. Flip fish after a couple of minutes and put blackening on the other side. Open can of tomatoes and green chilies. Drain 2 to 3 tablespoons of the liquid from the tomatoes and chilies into the skillet with the fish.
– wait until the fish is almost cooked before adding the liquid.
To make salsa for fish – Drain the remaining liquid from the tomatoes and chilies and place it into a bowl. Add ½ cup of cooked corn and mix with the tomatoes and chilies. Squeeze lime juice over the mixture. Slice up avocado and cilantro.
Once all ingredients are done, heat corn tortillas on a hot griddle or skillet lightly sprayed with oil, or use a set of tongs to heat them over the direct flame if you have a gas stovetop. Browning the tortillas seems to make them tougher and less likely to get soggy when the fish and salsa are added. Once the tortillas are browned, add fish, garnish with salsa, avocado, cilantro.
