Description
These Blackened Fish Tacos feature perfectly seasoned and pan-seared white fish fillets coated in a flavorful blend of spices. Served on warm corn tortillas with a creamy chipotle lime sauce, shredded purple cabbage, fresh cilantro, and crumbled Cotija cheese, these tacos are a vibrant and delicious meal perfect for any occasion.
Ingredients
Scale
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, combine the lime juice, sour cream, mayonnaise, garlic salt, chopped chipotle pepper, and chopped cilantro. Blend until smooth. Taste and adjust the seasonings if needed. Set the sauce aside in the refrigerator until ready to serve.
- Prepare the Blackening Seasoning: In a large bowl, mix together garlic powder, paprika, onion powder, cayenne pepper, dried thyme, dried basil, dried oregano, salt, and black pepper. This will be your blackening seasoning. Set it aside.
- Coat the Fish: Pour the melted butter into a shallow bowl. Gently dip each piece of fish into the melted butter, then place them on a plate. Generously sprinkle the blackening seasoning over both sides of each fish piece.
- Cook the Fish: Heat olive oil in a cast iron skillet over medium-high heat. Carefully place the seasoned fish fillets in the hot skillet. Sauté for about 2 minutes on each side or until the fish is cooked through and flakes easily with a fork. Remove the cooked fish from the skillet and place on a paper-towel-lined plate. Repeat with remaining fish, adding more olive oil to the skillet if needed.
- Assemble the Fish Tacos: Warm the corn tortillas. Fill each tortilla with shredded purple cabbage, a portion of blackened fish, chopped fresh cilantro, and crumbled Cotija cheese. Drizzle generously with the prepared chipotle lime sauce. Serve immediately with lime wedges on the side.
Notes
- Store cooked fish in an airtight container in the refrigerator for up to 2 days.
- Keep the taco sauce refrigerated in a sealed jar or container; it will stay fresh for up to 1 week.
- For a spicier sauce, add more chipotle pepper or a splash of adobo sauce.
- Cast iron skillet is preferred for best blackening results, but a heavy-bottomed skillet can work as well.
