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.
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
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