Blackened Fish Taco
Handheld taco with blackened fish, corn or flour tortilla, and swappable proteins, toppings, and sauces. Seared fish develops a charred spice crust; assembled warm with fresh or cooked vegetables and condiments.
Ingredients
Method
Pat fish fillets dry with paper towels. Season both sides lightly with salt and black pepper.
Mix blackening spice in a shallow dish. Shred or thinly slice red cabbage; chop cilantro; cut lime into wedges.
Warm tortillas in a dry skillet or over an open flame until pliable, about 30 seconds per side. Transfer to a plate and cover with a damp cloth.
Heat vegetable oil in a cast-iron skillet over medium-high heat until just smoking, about 2 minutes.
Dredge one fish fillet in blackening spice, coating both sides. Lay into the hot skillet and sear without moving for 3–4 minutes until a dark crust forms. Flip and sear the second side for 2–3 minutes until the flesh flakes easily. Transfer to a clean plate. Repeat with remaining fillets.
Lay a warm tortilla on a plate. Layer with a small handful of shredded cabbage, then flake or break apart one fish fillet and place it on top.
Drizzle with crema and hot sauce to taste. Top with cilantro and serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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