Tommy Bahama's Blackened Cabo Fish Tacos

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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!!

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Steps

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To prepare marinade: in a clean mixing bowl , combine all ingredients and mix well.

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Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.

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Hold refrigerated for at least 12 hours.

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To make lime sour cream: place ingredients into a small clean mixing and blend together well.

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Transfer to a small squeeze bottle with a small.

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To make chipotle aioli: place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency.

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Transfer to a squeeze bottle with a small.

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To prepare the pico de gallo: about one hour before dinner dice onion , tomato and jalepeo and place in a small clean mixing bowl.

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Wash cilantro and chop fine , then add to the bowl.

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Next add the salt , lime juice and black pepper add mix everything together well.

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Keep at room temperature for up to four hours.

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To prepare the asian slaw: in a small clean mixing bowl , mix all ingredients together.

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To prepare taco filling: preheat.

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Ingredients

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fish, marinade, sour cream, aioli, coleslaw, pico de gallo, white corn tortillas, unsalted butter, blackening seasoning, unsweetened coconut milk, egg yolk, cilantro, jalapeno pepper, cumin, paprika, lime juice, mayonnaise, mustard, chipotle pepper, salt, fresh coarse ground black pepper, red onion, jalapeno, tomatoes, black pepper, cabbage, fresh cilantro, jicama, red onions, olive oil, kosher salt