Description
Zesty blackened fish tacos bring Mexican coastal flavors to your plate with spicy, charred seafood nestled in warm tortillas. Fresh cilantro, tangy lime, and crisp slaw create a mouthwatering harmony you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound white fish (such as cod or halibut)
Spices and Seasonings:
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 milliliters) paprika
- 1 teaspoon (5 milliliters) garlic powder
- 1 teaspoon (5 milliliters) onion powder
- 1 teaspoon (5 milliliters) dried thyme
- 1 teaspoon (5 milliliters) dried oregano
- ½ teaspoon (2.5 milliliters) cayenne pepper
- ½ teaspoon (2.5 milliliters) salt
- ¼ teaspoon (1.25 milliliters) black pepper
Taco Components:
- 6 corn tortillas (or flour tortillas)
- 1 cup shredded purple cabbage
- ¼ cup fresh cilantro, lightly chopped
- ½ cup cotija cheese, crumbled
- 2 lime wedges
Instructions
- Craft a zesty, creamy sauce by combining lime juice, sour cream, mayonnaise, garlic salt, chipotle pepper, and cilantro in a food processor until silky smooth, then refrigerate to let flavors meld.
- Season fish with blackening spice, ensuring an even, bold coating across the entire surface.
- Heat a cast-iron skillet or grill pan to high temperature, creating an intense, searing environment for the fish.
- Cook fish for 2-3 minutes per side, developing a dark, crispy exterior while maintaining a tender, flaky interior.
- Gently warm corn tortillas until pliable and slightly charred at the edges.
- Assemble tacos by layering crisp cabbage shreds as the foundation, then placing the blackened fish on top.
- Sprinkle fresh cilantro and crumbled cotija cheese over the fish for added texture and flavor complexity.
- Drizzle the prepared creamy sauce generously, allowing it to cascade over the taco’s components.
- Garnish with bright lime wedges, offering a tangy, citrusy accent to cut through the rich, spicy flavors.
- Serve immediately to preserve the perfect balance of warmth, crunch, and zestiness.
Notes
- Whip up the zesty sauce ahead of time to let flavors meld together, enhancing the overall taste of the tacos.
- Choose fresh, firm white fish like cod or halibut for the best blackening results and texture.
- Blackening technique requires a very hot skillet to create a flavorful, crispy exterior on the fish.
- Warm tortillas just before serving to prevent them from becoming tough or breaking apart.
- Cotija cheese adds a salty, crumbly texture that perfectly complements the spicy blackened fish.
- Serve immediately after assembling to enjoy the ideal balance of warm fish and crisp cabbage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg