Best 4 Tommy Bahamas Blackened Cabo Fish Tacos Recipes

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If you're looking for a flavorful and delicious recipe that'll transport you to the tropical paradise of Tommy Bahama, look no further than their blackened cabo fish tacos. This dish combines the zesty flavors of blackened fish, tangy cabbage slaw, and creamy avocado salsa, all wrapped up in a warm tortilla. With its perfect balance of flavors and textures, this recipe is sure to become a favorite in no time. So gather your ingredients and get ready to embark on a culinary journey to the islands with Tommy Bahama's blackened cabo fish tacos.

Let's cook with our recipes!

BLACKENED TILAPIA FISH TACOS



Blackened Tilapia Fish Tacos image

Awesome, easy tilapia fish tacos that leave you feeling full but not sluggish! Serve in tortillas with cheese.

Provided by Jenn

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 24

½ small head red cabbage, shredded
¼ red onion, grated
3 tablespoons chopped cilantro
½ cup sour cream
1 lime, juiced, divided
1 tablespoon honey
1 chipotle chili pepper
¼ teaspoon cayenne pepper, or to taste
kosher salt to taste
freshly ground black pepper to taste
3 avocados
1 jalapeno pepper, minced
¼ onion, minced
½ teaspoon sriracha sauce, or to taste
salt and ground black pepper to taste
1 ½ teaspoons brown sugar
1 ½ teaspoons paprika
1 teaspoon dried oregano
¾ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground red chile pepper
4 (6 ounce) tilapia fillets
1 tablespoon canola oil

Steps:

  • Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
  • Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
  • Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
  • Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 20.7 g, Cholesterol 49.5 mg, Fat 22.9 g, Fiber 8.9 g, Protein 26.8 g, SaturatedFat 5.2 g, Sodium 357.3 mg, Sugar 7.5 g

TOMMY BAHAMA'S BLACKENED CABO FISH TACOS



Tommy Bahama's Blackened Cabo Fish Tacos image

I found this recipe to post after a friend shared a picture of her daughter enjoying these at Tommy Bahama's Restaurant in Florida. They sound fantastic and I cannot wait to try them!

Provided by Cook4_6

Categories     Mexican

Time 12h45m

Yield 6 serving(s)

Number Of Ingredients 38

24 ounces of your favorite white fish
8 ounces fish taco marinade (see recipe below)
8 tablespoons lime sour cream (see recipe below)
8 tablespoons chipotle aioli (see recipe below)
3/4 lb Coleslaw (Asian see recipe below)
8 tablespoons pico de gallo (see recipe below)
12 white corn tortillas, 6-inch size
4 ounces unsalted butter
2 tablespoons cajun blackening seasoning (any brand)
3/4 cup unsweetened coconut milk
1/4 cup egg yolk, whipped
1 tablespoon cilantro, washed and rough chopped
1 tablespoon jalapeno pepper, minced
1 teaspoon cumin
1 teaspoon spanish paprika
6 tablespoons sour cream
2 tablespoons freshly squeezed lime juice
3/4 cup mayonnaise
1 tbsp.dijon mustard
1 chipotle pepper
1 teaspoon freshly squeezed lime juice
salt, Kosher (to taste)
fresh coarse ground black pepper (to taste)
1/2 cup red onion, diced
1 tablespoon jalapeno, minced
1/4 cup ripe tomatoes, diced
1/2 teaspoon salt (sea or kosher)
1 tablespoon freshly squeezed lime juice
1 tablespoon cilantro, finely chopped
1/8 teaspoon black pepper (a pinch)
4 ounces shredded cabbage
2 tablespoons fresh cilantro, roughly chopped
2 ounces jicama, peeled and julienned
2 ounces red onions, peeled and sliced paper thin
2 teaspoons olive oil
2 tablespoons freshly squeezed lime juice
kosher salt (to taste)
fresh coarse ground black pepper (to taste)

Steps:

  • To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
  • Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
  • Hold refrigerated for at least 12 hours.
  • To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
  • Transfer to a small squeeze bottle with a small tip and refrigerate.
  • To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
  • To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
  • Wash cilantro and chop fine, then add to the bowl.
  • Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
  • To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
  • To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
  • Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.
  • Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
  • Turn the heat down to very low and hold hot.
  • In a large, clean sauté pan, heat the tortillas up on both sides.
  • Toss the Asian slaw in a mixing bowl.
  • Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
  • Top the fish with a little of the mixed Asian Slaw.
  • Drizzle a little chipotle aioli onto each tortilla.
  • Drizzle a little lime sour cream onto each tortilla.
  • Sprinkle a little pico de gallo onto each tortilla.

BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE



Blackened Fish Tacos with Creamy Avocado Sauce image

Blackened white fish tacos with creamy avocado sauce and lime coleslaw. Serve with lime wedges and cilantro!

Provided by Nancy Vargas

Categories     Mexican Fish Tacos

Time 35m

Yield 3

Number Of Ingredients 22

2 teaspoons garlic powder
1 ½ teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon brown sugar
salt and ground black pepper to taste
3 (4 ounce) fillets flounder
1 tablespoon olive oil, or as needed
6 (6 inch) corn tortillas
½ (8 ounce) package coleslaw mix
½ cup chopped cilantro
2 medium limes, juiced
salt and ground black pepper to taste
1 large avocado, diced
½ cup chopped cilantro
¼ cup water
2 medium limes, juiced
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
salt and ground black pepper to taste
½ tablespoon chopped pickled jalapeno peppers

Steps:

  • Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
  • Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
  • Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
  • Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
  • Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
  • Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

Nutrition Facts : Calories 589.2 calories, Carbohydrate 51.1 g, Cholesterol 67.7 mg, Fat 34 g, Fiber 14.1 g, Protein 28.3 g, SaturatedFat 5.1 g, Sodium 323.6 mg, Sugar 4.3 g

TOMMY BAHAMA PINA COLADA CAKE



Tommy Bahama Pina Colada Cake image

I found this recipe while I was looking for the Tommy Bahama Fish Taco recipe and thought it sounded fantastic. I found a recipe for white chocolate mousse and prepared it separately, but you can order the swiss white chocolate mousse like they actually use at the Tommy Bahama restaurant (Order Item #90026 at (1-800-34-Swiss) or [email protected]) The amount of white chocolate mousse is approximate. I actually like the cake better on the second day, so I recommend making it and allowing it to sit in the refrigerator overnight before serving if you can!

Provided by Cook4_6

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

18 1/4 ounces white cake mix, Pillsbury Deluxe
2 cups white chocolate mousse mix, prepared
1 quart heavy cream
1/4 cup dark rum
8 ounces crushed pineapple, drained
3/4 cup toasted coconut

Steps:

  • Bake cake as directed in 2 - 8"″ rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total).
  • Make Mousse according to the directions.
  • Whip the heavy cream, and fold into the mousse.
  • Generously brush each layer of the cake with dark rum.
  • Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple.
  • Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height.
  • Coat the sides and top with the mousse mix.
  • Sprinkle toasted coconut over the finished cake.
  • Refrigerate until ready to serve. To serve, cut into 8 pieces and serve at room temperature.

Tips:

  • Choose the right fish. Cabo fish, also known as Pacific cabrilla, is a firm, white fish that stands up well to the bold flavors of blackened seasoning. If you can't find Cabo fish, you can substitute another firm, white fish such as tilapia, cod, or halibut.
  • Make sure your fish is fresh. Fresh fish will have a mild, briny smell and firm, opaque flesh. Avoid fish that smells fishy or has soft, discolored flesh.
  • Blacken the fish over high heat. This will create a crispy, flavorful crust on the outside of the fish while keeping the inside moist and tender.
  • Don't overcrowd the pan. If you overcrowd the pan, the fish will not cook evenly and will steam instead of blackening.
  • Serve the fish immediately. Blackened fish is best served hot off the grill or stovetop. You can garnish it with fresh herbs, such as cilantro or parsley, and serve it with your favorite dipping sauce.

Conclusion:

Blackened Cabo fish tacos are a delicious and easy-to-make meal that are perfect for a weeknight dinner or a casual gathering. The combination of blackened fish, tangy slaw, and creamy avocado is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal that will impress your friends and family. So next time you're looking for a quick and easy dinner, give these blackened Cabo fish tacos a try.

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