Blackened Fish Tacos with Cilantro Lime Slaw
Ingredients
- • 600 g white fish fillets (tilapia, mahi-mahi, or cod)
- • 15 ml paprika
- • 5 ml cayenne pepper
- • 5 ml garlic powder
- • 5 ml onion powder
- • 5 ml dried thyme
- • 5 ml dried oregano
- • 5 ml salt
- • 2.5 ml black pepper
- • 30 ml vegetable oil
- • 8 item corn tortillas
- • 200 g shredded cabbage
- • 30 g fresh cilantro, chopped
- • 30 ml lime juice
- • 60 ml sour cream
- • 30 ml mayonnaise
- • 1 item avocado, sliced
- • 4 item lime wedges for serving
Instructions
- 1
Mix paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper in a small bowl to create the blackening spice mix.
- 2
Pat fish fillets completely dry with paper towels and coat both sides generously with the spice mixture, pressing gently to help it adhere.
- 3
Prepare the slaw by combining shredded cabbage and cilantro in a bowl. Mix sour cream, mayonnaise, and lime juice in a separate bowl, then toss with the cabbage mixture. Season with salt to taste.
- 4
Heat vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to smoke slightly.
- 5
Carefully place the seasoned fish fillets in the hot pan. Cook for 3-4 minutes on the first side without moving them, allowing a dark crust to form.
- 6
Flip the fish and cook for another 2-3 minutes until the fish is cooked through and flakes easily with a fork.
- 7
While fish cooks, warm corn tortillas by wrapping them in damp paper towels and microwaving for 30 seconds, or heat them directly over a gas flame for a few seconds per side.
- 8
Break the blackened fish into large chunks and divide among the warm tortillas.
- 9
Top each taco with cilantro lime slaw and avocado slices. Serve immediately with lime wedges on the side.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to authentic blackened fish is a smoking hot pan - don't be alarmed by the smoke! Opening windows and turning on your exhaust fan beforehand will help. For a lighter version, try Greek yogurt instead of sour cream in the slaw."
