Celebrate your taco night with our Blackened Fish Tacos recipe. Marvel at the explosion of flavours wrapped in warm tortillas, featuring a tantalizing combo of spicy, smoky fish, and refreshing cilantro-lime sauce. A taste sensation that brings the coastal vibe straight to your plate.
Blackened Fish Tacos Recipe
Ingredients:
For the Cilantro-Lime Sauce:
- Lime Juice: Juice of half a lime
- Sour Cream: Substitute with plain Greek yogurt if preferred
- Mayonnaise
- Garlic Salt: Substitute with a mix of garlic powder and salt if needed
- Chipotle Peppers in Adobo Sauce: Available canned in the international foods aisle
- Fresh Cilantro: Chopped (substitute with parsley if not a fan of cilantro)
For the Blackened Fish:
- Garlic Powder
- Paprika
- Onion Powder
- Cayenne Pepper: Adjust according to spice preference
- Dried Thyme
- Dried Oregano
- Dried Basil: Finely chopped if home-dried
- Salt and Pepper
- Melted Butter
- Fish Fillets: 1-inch thick, choose a firm variety like salmon, cod, or tilapia
- Olive Oil for sautéing
- Corn Tortillas (or flour tortillas), warmed
Instructions:
Make the Taco Sauce:
- Blend the lime juice, sour cream, mayo, garlic salt, chipotle pepper, and chopped cilantro in a food processor or blender until smooth. Keep it covered in the fridge until ready to serve.
Season the Fish:
- Combine the garlic powder, paprika, onion powder, cayenne pepper, thyme, basil, oregano, salt, and black pepper in a mixing bowl to make the blackened seasoning.
- Melt butter in a separate bowl. Dip the fish in the butter, then coat evenly with the seasoning mix.
Cook the Fish:
- Heat a cast-iron skillet over medium-high heat and coat with olive oil.
- Place the seasoned fish in the skillet and cook for about 2 minutes on each side or until the fish is crispy outside and flaky and opaque in the center.
- Remove the fish to a paper towel-lined plate and repeat with remaining fillets, adding more oil as needed.
Assemble the Tacos:
- Fill each warmed tortilla with a portion of the blackened fish.
- Top with your choice of additional toppings such as shredded purple cabbage, fresh cilino, crumbled cotija cheese, and a squeeze of lime.
- Serve with the previously prepared sauce on the side.
Serving Suggestions:
- Consider sides like Elote (Mexican Street Corn), Sweet Potato Fries, Black Bean Soup, or fried plantains to complement your tacos.
Storage and Reheating:
- Store any leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to crisp up before serving.
- The taco sauce can be made ahead and stored in the fridge for up to one week.
Enjoy your homemade Blackened Fish Tacos! They’re perfect for a quick, flavorful meal that is sure to impress.
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