Quick & Easy Recipe: Blackened Fish Tacos + Instant pot Cilantro lime Rice

Hello and welcome back! Today, I’m going to show you how to make quick fish tacos and instant pot cilantro lime rice, along with all the extra fixings you need to make delicious tacos. I know I’m not the only mom hearing “we’re hungry” this summer hahaha So I’m pairing these light tacos with a side of cilantro lime rice and black beans 🤭. This dinner combo is sure to put a skip in your step and even give you a little me time. I know we all have a lot going on, and I hope you’re enjoying your summer. Thank you for the time you spend with us, it doesn’t go unnoticed. We truly value and appreciate each and every one of you. I hope you’re having a lovely week. Thank you for being here today 🥰 Con amor 🩷 Steph & Cloud

10 -12 pieces of fish (tilapia, salmon, cod, shrimp, or your favorite protein)
12 corn tortillas

Blackened seasoning
2 Tbsp AP Flour
2 Tbsp Mexican oregano
1 1/2 Tbsp black pepper
1 Tbsp of dried thyme
2 Tbsp paprika
1 Tbsp chili powder
2 Tbsp Garlic powder
1/2 Tbsp salt

Instant pot Cilantro lime rice
2 cups long-grain rice
1 3/4 cup of water
Pinch of salt
Splash of oil
Juice of 1 lime
Bunch of chopped cilantro

Pico de Gallo
2 Roma tomatoes
1/2 small onion
1 jalapeño
Small bunch of cilantro
Juice of half a lime
Salt to taste

Purple pilled onion
1 large purple onion
1 jalapeño
Juice of 2-3 limes
Salt to taste

Items you’ll need: Cabbage, limes, hot sauce
And, boom done! You’ll need someone special to take a big bite😘

Tip: Wash fish with 1/2 tablespoon of baking soda. Let set for about two minutes, then rinse, pat dry, and coat with seasoning.

hello and welcome back today I’m going to be making black and fish tacos and I really do love this recipe because it’s quick and easy to make so we’re going to get started by preparing our seasoning in this little bowl I have 2 Tbsp of allpurpose flour we’re going to be using 2 tablebspoon of Mexican oregano 1 and 1/2 tbsp of black pepper 1 tbsp of dried thyme 2 tbsp of paprika 2 tbsp of chili powder 2 tablebspoon of garlic powder and did I go over a little bit on some of these spices probably but it’s not going to make too much of a difference and then you want to use half a tablespoon of salt give that a loving mix and make sure everything is well combined and right here I have 10 pieces of tilapia you can use your favorite fish but I found these on sale so I was really happy about it so what you want to do is you want to rinse them with a little bit of baking soda and then after you rinse them then you can go ahead and pat them dry and place them right into your seasoning just like this beautiful beautiful so I’m just going to go ahead and place them to the side right here and I’m going to continue coating each piece until I’m done really do love tilapia because this seems to be the fish aside from salmon that most selective eaters uh love probably like the texture is more meteor and the flavor isn’t so pungent it blends with whatever you season it with once you’ve seasoned your fish you’re just going to set this to the side since I’m going to be serving this with the cilantro lime rice I’m going to get started on making our rice before I cook our fish because our rice is going to take a little bit of time and our fish is going to cook super quick to the Instant Pot you want to add two cups of washed long grain rice your desired amount of water not much i’m just kidding uh you can use two cups of water uh for two cups of rice but I’m going to go with 1 and 3/4 of a cup because I’m in high humidity and add a sprinkle of salt a little bit of olive oil place your lid on the Instant Pot then you’re going to pressure cook on your rice button while your rice is cooking you want to chop the rest of your ingredients i’m going to need chop stuff for our pico de gallo our cabbage for our topping and we’re going to be making some purple pickled onions so I’m going to start chopping away and to make your pico de gallo you need two Roma tomatoes half of an onion one jalapeno a small bunch of cilantro salt to taste and the juice of half a lime give that a loving mix and then we can start chopping up our We can start chopping up our cabbage and for the cabbage you just want to slice it really really thin as thin as you can and if you don’t have the time then do your thing see nice and fluffy for the purple pickled onions you’re going to need one large purple onion i think in English you guys call it red onion but in Spanish you say seoya morada morada meaning purple so you guys sometimes will hear me be proper and say red onion but just know I think it’s purple and for spice you can use a serrano or a jalapeno or your favorite chili even if all you have is chile ar you can throw that in here i don’t think I’m going to make it fit unless it it’s in there for like a day so we’re going to use this one instead so go ahead and add your onions and separate them as you place them into your container of choice lately I’ve been saving all my glass jars if it’s for my mustard my coffee just everything cuz I’m so tired of buying glass containers and it’s so much cheaper just to save all of those jars okay now you’re going to add salt i’m going to go about half a tablespoon nice and salty i’m going to squeeze the rest of that half a lime that I had from the pico deayo and I’m going to squeeze two more limes look at how big they are got a big bag for about $6 i think there must have been at least 15 in there i love any kind of citrus and I’ll find use for it to hurry the process you can also add a little bit of vinegar but I don’t like these with vinegar they’re not my favorite that way you guys are wondering why I’m being old fashion about squeezing the limes it’s because my citrus squeezer broke i’ll replace it when I get to it okay place a lid on it shake shake shake shake your booty shake your booty shake shake shake shake shake shake who sings that let me know in the comments i lived in Vegas and it seemed like every time I went on the strip that’s the song that was playing on the strip okay okay we’re set let’s go ahead and finish off this rice and then cook our fish we’re going to do a quick pressure release beautiful beautiful now you’re going to add the juice of one lime if you have lemon roll with that i haven’t made this rice in a minute cuz I always make the oregano rice pretty similar and then you’re going to mix it and I’m going to allow some of this steam um to evaporate before I add our cilantro so give it about 3 to 4 minutes okay now you can add the desired amount of cilantro [Music] mix it and mix it and then right before I serve I’ll mix it again so now we can get started on searing our fish the best way to blacken your fish is to place your cast iron on a high heat and allow it to heat up for a good 3 to 4 minutes we’re looking for some smoke okay our pan is just starting to get smoky and that’s when we’re going to go ahead and place our pieces of fish right on top of that smoke i’m going to cook two pieces at a time because I don’t want to crowd my pan and I want everything to sear beautifully i’m going to allow this fish to sear on that side for a minute and a half to two i’m not going to touch it i want it to get nice and blackened and if you want to move this process along a little bit more you can put a little weight over the top so if you have another cast iron one of these little presses it’s going to be great for this particular recipe hear that oo yes mananta oh that’s beautiful [Music] go this route yeah once your fish is fully cooked it might fall apart so be careful with that part i’m just going to cook it another minute on that side and then I’m going to continue with the remaining pieces [Music] there you go you can scrape and take these little bits out so that way it doesn’t burn too much look at how beautiful that seasoned piece looks this tilapia is like I don’t want to show off but I look kind of good today all right hang tight i have about eight more pieces to go see I’m trying to flip it with tongs so you guys can see the difference almost perfect if you’re going to flip it I think a spatula versus the tongs works better for this recipe and you’ll notice the hotter your pan is the more of a blackened sear that you’ll get does require a little bit of patience [Music] that one’s sticking back here i like it that little sticky part that you guys see is just the juices that come out of the fish i place this pot on a medium heat i’m going to drizzle just a little bit of olive oil i’m going to add half of a small onion i’m going to allow that to sweat for about 2 to 3 minutes perfect now you can add your black beans i’m just going to continue cooking until it’s time to serve and here we have it beautifully cooked blackened fish in our case blackened tilapia but that seasoning works for any kind of fish salmon cod or whatever your favorite is then we’re going to need two tortillas oh these pretty ones for you and what I’m going to do is I’m going to divide our tilapia right here place one there this other big piece right there somebody’s going to be really lucky and if you’re wondering why I went so big it’s cuz I’m in Texas everything’s way bigger including your taco add your cabbage you can go as light or as heavy as you’d like beautiful beautiful little pico deayo our onions are looking beautiful we just need a few of those pieces this will sit good in your fridge for about a week and any kind of seafood tacos tastes best with a little bit of avocado some crema fresca i always feel that seafood tacos taste best with the hot sauce so we’re going to have chin and some salsa thanks to Cloud she sent this to me because I couldn’t find it anywhere at my local market so thanks Cloud if you’re watching this and this black salsa that I’m using is perfect for any kind of seafood so please enjoy i’m going to need somebody very special to say ah [Music] wow [Music] i love these fish tacos because they’re light they’re guiltree so eat as many as you want as always my family and I are wishing you the best we absolutely adore you and if you like this recipe make sure to let us know in the comments and on that one we’ll see you guys tomorrow bye adios