Exploring Florida's Fish Taco Scene: A Culinary Adventure
Blackened Fish Tacos with Mahi and Grouper
During my recent trip to Florida, I had the opportunity to indulge in a wide array of fish tacos. From exploring St. Pete Beach to Clearwater and all the way to Siesta Keys, my mission was to find the ultimate fish taco. And let me tell you, there were plenty of choices to consider.
One standout spot that truly impressed me was the Seabreeze Island Grill. As luck would have it, they had just updated their menu. This was a double win for me as I have a dairy allergy and needed to avoid butter, plus I also had an allergy to shellfish. Their fish tacos ticked all the boxes and delivered exceptional flavors. It was evident that they used fresh ingredients, and their attention to detail was commendable. Seabreeze Island Grill definitely topped my list.
Coconut Charlie's Beach Bar & Grill was another gem I discovered. After enjoying a delightful poke bowl for lunch, I decided to sample their tacos, and they did not disappoint. The flavors were outstanding, and you could taste the freshness of the morning catch in every bite.
Another memorable taco experience was at the Spotted Donkey Cantina, located near Clearwater Beach. Their tacos were a delightful fusion of flavors, and I thoroughly enjoyed every mouthful.
When we found ourselves in Treasure Island, FL, Caddys caught our attention. After a refreshing swim in the ocean, we wanted a quick bite, and their tacos and fries hit the spot. Although they were good, they didn't quite reach the extraordinary level set by Seabreeze.
Cha Cha Coconuts, situated in St. Armands Circle, also deserves a mention. Their amazing tacos showcased a blend of unique flavors that left a lasting impression.
Our final taco stop before departing from Tampa was at Bahama Breeze. While the flavor of their tacos was good, I couldn't help but notice that they were lacking in the amount of fish provided. Nonetheless, it was still an enjoyable experience.
During my trip, I also ventured into fish sandwiches, which I'll cover in a separate post. But now that I'm back home, I find myself constantly daydreaming about blackened fish tacos and searching for recipes to recreate them in my own kitchen.
Florida truly offered a fantastic culinary experience, and I'm already eagerly looking forward to my next visit.
I found a few Recipes worth sharing: (I cannot wait to try these)
Blackened Fish Tacos with Mango Salsa:
Ingredients:
1 pound white fish fillets
2 tablespoons blackened seasoning
2 tablespoons olive oil
8 small corn tortillas
1 cup shredded lettuce
Mango Salsa:
1 ripe mango, diced
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt to taste
Instructions:
Preheat your grill or skillet over medium-high heat.
Season the fish fillets with blackened seasoning on both sides.
Drizzle olive oil over the fish and place them on the grill or skillet.
Cook for 4-5 minutes per side, until the fish is cooked through and nicely blackened.
While the fish is cooking, prepare the mango salsa. In a bowl, combine the diced mango, red onion, cilantro, lime juice, and salt. Mix well.
Warm the corn tortillas in a dry skillet or microwave.
Assemble the tacos by placing some fish on each tortilla, then top with shredded lettuce and a spoonful of mango salsa.
Serve the blackened fish tacos with additional mango salsa on the side.
The combination of the spicy blackened fish and the refreshing sweetness of the mango salsa creates a delightful flavor contrast. Enjoy your flavorful blackened fish tacos with mango salsa!
- Blackened Crappie/Walleye Tacos with Avocado Crema:
- Ingredients:1 pound crappie or walleye fillets
- 2 tablespoons blackened seasoning
- 1 tablespoon olive oil
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Lime wedges (for serving)
- For the Avocado Crema:1 ripe avocado
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Instructions:
- Preheat your grill or skillet over medium-high heat.
- Rub the crappie/walleye fillets with blackened seasoning.
- Drizzle olive oil over the fillets and place them on the grill or skillet.
- Cook for 3-4 minutes per side, until the fish is cooked through and nicely blackened.
- While the fish is cooking, prepare the avocado crema by blending all the crema ingredients in a food processor until smooth.
- Warm the corn tortillas in a dry skillet or microwave.
- Assemble the tacos by placing some fish on each tortilla, then top with shredded lettuce, diced tomatoes, and chopped cilantro.
- Drizzle the avocado crema over the tacos and serve with lime wedges.
