Taco Tuesday: Tommy Bahama’s Cajun Blackened Fish Tacos

06/26/2013 at 06:19 PM ET

tommy bahama fish tacos
Courtesy Tommy Bahama Manhattan Island

We’ve got your catch of the day right here: These bite-sized starters from Tommy Bahama Manhattan Island’s beachy kitchen are perfect backyard fare.

Filled with the sautéed fish of your choice—and topped with an aioli, pico de gallo and spicy Asian slaw—we guarantee they’ll be gone before you can bring out your next course!

Cajun Blackened Fish Tacos
Serves 4
• 1½ lbs. of your favorite white fish
• 8 oz. fish taco marinade (see recipe below)
• 8 tbsp. lime sour cream (see recipe on next page)
• 8 tbsp. chipotle aioli (see recipe on next page)
• ¾ lb. Asian slaw (see recipe on next page)
• 8 tbsp. pico de gallo (see recipe on next page)
• 12 6-in. white corn tortillas
• 4 oz. unsalted butter
• 2 tbsp. of your favorite blackening spice

Fish Taco Marinade
• ¾ cup unsweetened coconut milk
• ¼ cup egg yolks, whipped
• 1 tbsp. cilantro, washed and rough chopped
• 1 tbsp. jalapeño, minced
• 1 tsp. cumin
• 1 tsp.  paprika

1. 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 together. Refrigerate for at least 12 hours.
2. Pre-heat a large sauté pan and melt the unsalted butter in the pan. Drain the marinated white fish and gently place into the melted butter. 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.
3. Turn the heat down to very low. Place the white corn tortillas into another large sauté pan and heat them on both sides. (Be sure the second pan is dry.)
4. Toss the Asian slaw in a mixing bowl.
5. Lay the hot corn tortillas on a clean cutting board and place 2 oz. of the cooked fish on each tortilla.
6. Top the fish with a little of the Asian slaw. Drizzle a little chipotle aioli, lime sour cream and pico de gallo onto each tortilla. Serve immediately.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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