Yield: 6 servings
Blackened Fish Tacos
Buttery fish fillets encrusted with a perfect balance of herbs and spices star in these Blackened Fish Tacos. Wrapped in warm corn tortillas, topped with shredded cabbage and served with a creamy chipotle-lime sauce on the side, these tacos burst with flavor in every bite.
Ingredients
For the Taco Sauce
- ½ lime, juiced
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic salt
- 1 chipotle pepper in adobo sauce, chopped
- ½ cup cilantro, chopped
For the Blackened Fish
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 stick, ½ cup unsalted butter, melted
- 2 lbs white fish, cut into 1-inch thick fillets
- 3 tablespoons olive oil
For Serving
- Corn tortillas, warmed (or flour tortillas)
- Shredded purple cabbage
- Fresh cilantro, lightly chopped
- Cotija cheese, crumbled
- Lime wedges
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Instructions
Make the Fish Taco Sauce
- In a food processor or blender, blend together the lime juice, sour cream, mayo, garlic salt, chipotle pepper, and chopped cilantro. Blend until smooth. Taste and adjust seasonings, if needed. Set aside in the refrigerator until ready to serve.
Make the Blackened Fish
- In a large bowl, mix together the seasonings to make your blackening seasoning: garlic powder, paprika, onion powder, cayenne pepper, dried thyme, dried basil, dried oregano, salt, and black pepper. Set aside.
- Place melted butter in a shallow bowl, and gently dip the fish pieces into the melted butter. Place them on a separate plate, and sprinkle generously on both sides with the blackening seasoning.
- Coat a cast iron skillet with olive oil, and heat on medium-high heat. Carefully place the coated fish into the hot skillet, and saute for 2 minutes on each side, or until the fish is cooked and flaky in the middle. Take the cooked fish out of the skillet, and place on a paper-towel-lined plate. Repeat this process until all of the fish have been cooked. Add more oil to the pan, if needed, between batches.
Assemble the Fish Tacos
- Warm the corn tortillas, and fill each tortilla with cabbage shreds, blackened fish, fresh chopped cilantro, cotija cheese crumbles, and drizzle with the prepared taco sauce. Pair with lime wedges and serve immediately.
Video
Notes
Store: Store fish up to 2 days in the fridge in an airtight container. Refrigerated sauce will stay fresh up to 1 week in a jar or airtight container.
Reheat: Warm fish in a covered skillet on low heat until heated through. Do not overcook.
Nutrition
Serving: 1, Calories: 533kcal, Carbohydrates: 8g, Protein: 39g, Fat: 38g, Saturated Fat: 8g, Polyunsaturated Fat: 27g, Cholesterol: 141mg, Sodium: 1403mg, Fiber: 2g, Sugar: 2g