I've been fixing this recipe for about a year now and it turns out great every time. I bay fish a lot so I use either trout or redfish, but any fillets will work.
I start off making the ranchero sauce. In a skillet on medium/low heat, cut up one medium sized onion, one medium sized tomato, then I cheat and add one container of HEB pico de gallo. Next I add one chopped up poblano pepper, one tsp oregano, one tsp salt, and two chicken bouillon cubes (the chicken bouillon gives the ranchero the distinct ranchero taste). Leave on medium/low heat for 20 min or until the onions cook down, stirring occasionally.
For the fish I start by cutting my fillets in half. I liberally add any brand of blackening seasoning to the fillets. The next step may seem crazy but next I spread regular mayonnaise on both sides of the fillets. I turn my cast iron skillet on medium and add about two TBSP olive oil and let it heat up. I lay the fillets in the skillet and cook about two minutes a side, or until done. The mayo gives the fish a nice blackened crust when finished.
Next I just warm up some tortillas, add some fish topped with ranchero sauce, and any other fixings you wish to add. I like just sticking with avocado. They always turn out great and are a favorite around the house. Enjoy!
I start off making the ranchero sauce. In a skillet on medium/low heat, cut up one medium sized onion, one medium sized tomato, then I cheat and add one container of HEB pico de gallo. Next I add one chopped up poblano pepper, one tsp oregano, one tsp salt, and two chicken bouillon cubes (the chicken bouillon gives the ranchero the distinct ranchero taste). Leave on medium/low heat for 20 min or until the onions cook down, stirring occasionally.
For the fish I start by cutting my fillets in half. I liberally add any brand of blackening seasoning to the fillets. The next step may seem crazy but next I spread regular mayonnaise on both sides of the fillets. I turn my cast iron skillet on medium and add about two TBSP olive oil and let it heat up. I lay the fillets in the skillet and cook about two minutes a side, or until done. The mayo gives the fish a nice blackened crust when finished.
Next I just warm up some tortillas, add some fish topped with ranchero sauce, and any other fixings you wish to add. I like just sticking with avocado. They always turn out great and are a favorite around the house. Enjoy!
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