Blackened Fish Tacos

Fish tacos are deeply rooted in the culinary traditions of Mexico, particularly in coastal regions where fresh fish is abundant. The dish is thought to have originated in Baja California, where fishermen would prepare their catch by grilling or frying it and serving it in warm tortillas with a variety of toppings. The simplicity and freshness of fish tacos quickly gained popularity, spreading beyond Mexico and becoming a staple in Mexican-American cuisine.

Dive into the world of food with Sizzling Blackened Fish Tacos, a dish that perfectly marries bold flavors and fresh ingredients. Originating from Mexico, this culinary delight features fish fillets seasoned with a smoky spice blend and cooked to perfection, creating a deliciously charred crust. Paired with a creamy cilantro lime sauce and topped with fresh veggies, these tacos are not just a treat for your taste buds but also a healthy choice. Explore the recipe in our article and learn how to create this mouthwatering dish that's perfect for any occasion, whether a casual dinner or a festive gathering.

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Ingredients

For the Blackened Fish:

1 lb firm white fish fillets (like cod, snapper, or tilapia)

2 tablespoons paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil (for cooking)

For the Creamy Cilantro Lime Sauce:

½ cup sour cream or Greek yogurt

1 tablespoon mayonnaise

Juice of 1 lime

¼ cup fresh cilantro, finely chopped

1 teaspoon garlic powder

Salt and pepper to taste

For the Tacos:

8 small corn or flour tortillas

1 cup cabbage, finely shredded (green or purple, or a mix)

1 avocado, sliced

Fresh lime wedges (for serving)

Additional cilantro leaves (for garnish)

Instructions

Prepare the Spice Mix: In a small bowl, mix together the paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, salt, and black pepper until well combined.

Season the Fish: Pat the fish fillets dry with paper towels and rub both sides generously with the spice mix. Let the fish sit for about 10-15 minutes to absorb the flavors.

Make the Sauce: While the fish is resting, prepare the creamy cilantro lime sauce. In a medium bowl, whisk together the sour cream, mayonnaise, lime juice, cilantro, garlic powder, salt, and pepper until smooth. Set aside.

Cook the Fish: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned fish fillets and cook for about 3-4 minutes on each side, or until the fish is blackened and cooked through (internal temperature should reach 145°F or 63°C). Remove from heat and let it rest for a minute before slicing into bite-sized pieces.

Warm the Tortillas: In the same skillet, warm the tortillas for about 30 seconds on each side or until softened. You can also wrap them in aluminum foil and warm them in a 350°F (175°C) oven for about 10 minutes.

Assemble the Tacos: On each tortilla, place a generous amount of blackened fish, followed by shredded cabbage, slices of avocado, and a drizzle of the creamy cilantro lime sauce. Add extra cilantro leaves if desired.

Serve: Serve the tacos warm with lime wedges on the side for an extra zesty kick!

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings