Description

These Blackened Fish Tacos represent the perfect marriage of deep Southern heat and refreshing Pacific zest, offering an explosion of authentic textures and spices that define the soul of modern seafood.

Ingredients

Scale

1.5 lbs Fresh Mahi-Mahi, Cod, or Tilapia fillets
2 tbsp Smoked Paprika
1 tsp Cayenne Pepper
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tsp Dried Oregano
1 tsp Dried Thyme
Kosher Salt to taste
Black Pepper to taste
3 tbsp Unsalted Butter or Avocado Oil
12 Small Corn or Flour Tortillas
2 cups Shredded Purple Cabbage
1/2 cup Fresh Cilantro
1/2 cup Sliced Jalapeños
1/2 cup Greek Yogurt or Sour Cream
2 limes Fresh Lime Juice and Zest

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, combine the smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper to prepare the spice blend
Pat the fish fillets dry with paper towels and generously coat both sides with the spice rub
Heat a cast-iron skillet over medium-high heat and add butter or oil until it's shimmering
Sear the fish in the hot skillet for 3-4 minutes on one side, then flip and cook for another 2-3 minutes until the fish flakes easily
Char the tortillas over a gas flame or in a skillet for 30 seconds per side, then rest the fish for a minute
Flake the fish into large chunks and assemble the tacos with the fish, shredded cabbage, cilantro, jalapeños, and a drizzle of lime-infused yogurt
Squeeze fresh lime juice over the tacos before serving

Notes

Make sure to use fresh spices for the best flavor.

Allow the fish to come to room temperature before cooking for an even sear.

Store leftovers separately to maintain quality.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 2 tacos
Calories: 345 kcal
Sugar: 4g
Sodium: 580mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 28g
Cholesterol: 59mg