Description
These Blackened Fish Tacos feature tender white fish fillets coated in a flavorful blend of herbs and spices, seared to perfection in a cast iron skillet with melted butter and olive oil. Served in warm corn tortillas with crunchy shredded purple cabbage, fresh cilantro, crumbled cotija cheese, and a creamy, smoky chipotle-lime sauce, these tacos deliver a bright, spicy, and satisfying meal perfect for any occasion.
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
- ½ cup unsalted butter (1 stick), melted
- 2 lbs white fish fillets, cut into 1-inch thick pieces
- 3 tablespoons olive oil
For Serving
- Corn tortillas, warmed (or flour tortillas if preferred)
- 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 lime juice, sour cream, mayonnaise, garlic salt, chipotle pepper, and chopped cilantro. Blend until smooth and creamy. Taste and adjust seasonings as desired. Refrigerate until ready to serve.
- Prepare Blackening Seasoning: In a large bowl, mix garlic powder, paprika, onion powder, cayenne pepper, dried thyme, dried basil, dried oregano, salt, and black pepper. Set this seasoning blend aside.
- Coat the Fish: Pour melted butter into a shallow bowl. Dip each fish piece into the melted butter, then place on a plate. Generously sprinkle the blackening seasoning over both sides of the butter-coated fish pieces to ensure even coverage.
- Cook the Fish: Heat olive oil in a cast iron skillet over medium-high heat. Carefully place seasoned fish pieces into the hot skillet. Sauté for about 2 minutes per side or until the fish is cooked through and flakes easily in the center. Transfer cooked fish to a paper-towel-lined plate. Repeat cooking with remaining fish pieces, adding more oil as needed between batches.
- Assemble the Tacos: Warm corn tortillas. Layer each tortilla with shredded cabbage, a portion of blackened fish, chopped fresh cilantro, and crumbled cotija cheese. Drizzle with the prepared chipotle-lime sauce. Serve immediately with lime wedges on the side for squeezing over the tacos.
Notes
- White fish options include cod, haddock, tilapia, or snapper for best results.
- Use corn tortillas for a gluten-free option or flour tortillas if preferred.
- Adjust cayenne pepper quantity to control spiciness of the blackening seasoning.
- Cast iron skillet is recommended for best searing and blackening effect.
- Leftover taco sauce can be stored in the refrigerator for up to 3 days.
- To keep tortillas warm and pliable, wrap them in a clean kitchen towel after heating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
