Blackened Fish Tacos
Blackened fish tacos combine a spiced, seared fish fillet with soft tortillas and fresh toppings. Assemble with quick-pickled vegetables and a creamy or tangy sauce for contrast.
Ingredients
Method
Pat fish fillets dry and season both sides evenly with blackening spice blend and 1/2 tsp salt.
Toss sliced red cabbage with 2 tbsp lime juice and a pinch of salt; let sit 5 minutes.
Warm tortillas in a dry skillet or over a flame for 30 seconds per side; set aside.
Heat oil in a cast-iron skillet over medium-high heat until smoking (about 2 minutes).
Sear fish fillets 3–4 minutes per side until charred crust forms and fish flakes easily with a fork; transfer to a plate.
Lay a warm tortilla on a plate and top with a blackened fish fillet.
Add pickled red cabbage, avocado slices, green onion, and fresh cilantro to each taco.
Drizzle with crema or hot sauce; finish with remaining lime juice. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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