Best 2 Charred Spiced Bonito Tacos Recipes

BLACKENED FISH TACOS WITH CHILI-SPICED SLAW AND CHARRED SCALLION SALSA

Steps:

• For the fish: Drizzle each fish fillet with oil and sprinkle lightly with salt. Dust both sides of each fillet with a thin, even layer of the taco seasoning.
• Heat a large cast-iron pan on the hottest part of a grill or on the stove over high heat. Add a thin layer of oil to the pan and heat until the oil just begins to smoke. Carefully add the fish and cook, undisturbed, until blackened, about 3 minutes. Gently turn the fish over with a spatula and blacken on the second side, another 3 minutes. Remove the fish to a rack to cool slightly before plating.
• For the slaw: Combine the cabbage, carrots and scallion in a large bowl. Season with salt and pepper and mix well. Set aside.
• In a separate bowl, whisk together the jalapeno, mayonnaise, sour cream, vinegar, sugar and chili seasoning in a medium bowl. Add to the cabbage mixture and mix well to combine. Taste for seasoning and add more salt, pepper or sugar if desired.
• Place a few strips of the blackened fish on a warmed soft tortilla and drizzle with Charred Scallion Salsa. Top each taco with slaw and serve with a wedge of lime.
• Preheat a grill for cooking over medium-high heat. Place the scallions and jalapeno on a large plate or baking pan. Drizzle with oil and sprinkle with salt and pepper.
• Place the vegetables on the grill and cook until charred on all sides, about 10 minutes total.
• Combine the cilantro, scallions and jalapeno in a blender or food processor and pulse until finely chopped. Transfer to a bowl and stir in the paprika, garlic, cumin, lime juice and olive oil. Season to taste with salt and pepper. Store tightly covered in the refrigerator up to 10 days.

CHARD AND SWEET CORN TACOS

Steps:

• Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.
• When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain. Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.
• Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes. Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.
• Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa.