Blackened Fish Tacos

Blackened Fish Tacos Recipe

Indulge in the vibrant flavors of these Blackened Fish Tacos, where perfectly seasoned fish meets creamy, zesty taco sauce. This recipe is a crowd-pleaser and perfect for a quick, flavorful meal.

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

Directions

1. Make the Fish Taco Sauce:

• In a food processor or blender, combine the lime juice, sour cream, mayonnaise, 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.

2. Make the Blackened Fish:

• In a large bowl, mix together the 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 dip each piece of fish into the butter. Place them on a plate, and generously sprinkle both sides with the blackening seasoning.
• Heat a cast iron skillet over medium-high heat, and coat with olive oil. Carefully place the seasoned fish into the hot skillet.
• Sauté for 2 minutes on each side, or until the fish is cooked through and flaky in the middle.
• Transfer the cooked fish to a paper-towel-lined plate. Repeat the process for all fish fillets, adding more oil to the pan as needed.

3. Assemble the Fish Tacos:

• Warm the corn tortillas, and fill each tortilla with shredded cabbage, blackened fish, fresh chopped cilantro, and crumbled cotija cheese.
• Drizzle with the prepared taco sauce and serve with lime wedges.

Notes

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: 320 per serving
• Servings: 6 servings

This Blackened Fish Tacos recipe is perfect for a quick dinner or a weekend gathering. The combination of spicy, blackened fish with the creamy and zesty taco sauce is sure to be a hit. Pair with your favorite side dishes, such as a light salad or grilled vegetables, for a complete meal. Enjoy!

Blackened Fish Tacos

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• Author: Dulcia
• Total Time: 35 minutes
• Yield: 6 1x

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Description

The bold flavors of blackened fish combined with a tangy chipotle sauce create an unforgettable taco experience. Each bite is packed with a perfect balance of heat and zest, making these tacos a favorite for any occasion.

What’s more, these Blackened Fish Tacos are incredibly easy to prepare, making them ideal for a quick weeknight dinner or a fun weekend meal. The combination of warm tortillas, crunchy cabbage, fresh cilantro, and creamy cotija cheese creates a symphony of textures and flavors that will leave you craving more.

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Ingredients

Scale 1x2x3x

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, mayonnaise, 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 sauté 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.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 320 kcal