Blackened Fish Tacos with Cilantro Lime Sauce Recipe

Introduction

Blackened fish tacos are a flavorful and satisfying meal that combines spicy, smoky fish with fresh toppings and a creamy chipotle sauce. This recipe is perfect for a quick weeknight dinner or a casual get-together with friends.

Ingredients

• 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)
• 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
• 1 stick (½ cup) unsalted butter, melted
• 2 lbs white fish (cut into 1-inch thick fillets)
• 3 tablespoons olive oil
• Corn tortillas (warmed) or flour tortillas
• Shredded purple cabbage
• Fresh cilantro (lightly chopped)
• Cotija cheese (crumbled)
• Lime wedges

Instructions

1. Step 1: Make the Fish Taco Sauce by blending together the lime juice, sour cream, mayonnaise, garlic salt, chipotle pepper, and chopped cilantro in a food processor or blender until smooth. Taste and adjust seasonings if needed. Refrigerate until ready to serve.
2. Step 2: Prepare the blackening seasoning by mixing garlic powder, paprika, onion powder, cayenne pepper, dried thyme, dried basil, dried oregano, salt, and black pepper in a large bowl. Set aside.
3. Step 3: Place the melted butter in a shallow bowl. Dip each piece of fish gently into the butter, then place on a plate and sprinkle generously with the blackening seasoning on both sides.
4. Step 4: Heat olive oil in a cast iron skillet over medium-high heat. Carefully place the seasoned fish pieces into the hot skillet and sauté for 2 minutes on each side, or until the fish is cooked through and flakes easily. Remove from skillet and place on a paper-towel-lined plate. Repeat with remaining fish, adding oil as needed.
5. Step 5: Warm the tortillas. To assemble each taco, layer shredded cabbage, blackened fish, fresh cilantro, crumbled cotija cheese, and drizzle with the prepared taco sauce. Serve immediately with lime wedges.

Tips & Variations

• For a milder version, reduce or omit the cayenne pepper and chipotle pepper in the sauce.
• Try using flour tortillas if you prefer a softer taco shell.
• Add sliced avocado or a fresh salsa for extra flavor and texture.
• Use firm white fish such as cod, halibut, or tilapia for best results.
• To make the dish gluten-free, ensure the taco shells and seasonings are certified gluten-free.

Storage

Store leftover fish and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet over low heat to prevent drying out. Tortillas are best warmed fresh before serving and do not store well after assembling tacos.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen fish can be used. Thaw it completely and pat dry before seasoning to ensure it blacks properly and doesn’t steam when cooking.

How spicy are these blackened fish tacos?

The spiciness comes from cayenne pepper and chipotle in the sauce, but you can easily adjust the heat level by reducing these ingredients to suit your taste.