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blackened fish tacos

Blackened Fish Tacos Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 lb firm white fish fillets
  • 1 tbsp smoked paprika
  • 1 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 cups shredded green cabbage
  • 1/4 cup thinly sliced red onion
  • 2 tbsp chopped fresh cilantro, plus extra
  • 1 lime, juiced, plus wedges
  • 1/2 cup sour cream
  • 1 chipotle pepper in adobo, finely chopped, plus 1 tsp adobo sauce
  • 8 small corn tortillas (6-inch)

Method
 

  1. Stir together smoked paprika, cayenne, garlic powder, onion powder, oregano, cumin, salt, and pepper in a small bowl.
  2. Pat fish dry and coat both sides with the spice blend, pressing to adhere.
  3. Heat oil in a cast-iron skillet over high heat until shimmering. Sear fish 3 to 4 minutes per side without moving, until a dark crust forms and fish flakes easily.
  4. Toss cabbage, red onion, cilantro, lime juice, and a pinch of salt in a bowl. In a separate bowl, combine sour cream, chipotle, adobo sauce, and a squeeze of lime.
  5. Warm tortillas, break fish into chunks, and assemble tacos with slaw, crema, and cilantro. Serve with lime wedges.

Notes

The fish cooks quickly, so have the slaw and crema ready before you start searing. Leftover blackening spice keeps well in a sealed jar for a month and is excellent on shrimp or chicken.