Blackened Fish Tacos
Blackened Fish Tacos are a delicious, easy weeknight meal featuring fish coated in bold spices and served with a creamy chipotle-lime sauce.
Ingredients
For the spice rub and fish
- 1 lb Fish fillets (e.g., tilapia or catfish) Use fresh or thawed frozen fish.
- 2 tbsp Olive oil For coating the fish.
- 1 tbsp Paprika Adds color and flavor.
- 1 tsp Cayenne pepper Adjust for spice preference.
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried thyme
- 1 tsp Salt To taste.
- 1/2 tsp Black pepper To taste.
For assembling
- 8 pieces Corn tortillas For serving the tacos.
- 2 cups Shredded cabbage For topping the tacos.
- 1 cup Creamy chipotle-lime sauce Store-bought or homemade.
Instructions
Preparation
- In a bowl, mix olive oil, paprika, cayenne pepper, garlic powder, onion powder, thyme, salt, and black pepper to create a spice rub.
- Coat the fish fillets with the spice rub and let it sit for at least 15 minutes.
Cooking
- Heat a skillet over medium-high heat and add the coated fish fillets.
- Cook for about 3-4 minutes on each side until cooked through.
- Warm the corn tortillas in a separate pan or microwave.
Assembly
- Assemble the tacos by placing blackened fish in the tortillas, topping them with shredded cabbage, and drizzling with creamy chipotle-lime sauce.
- Serve immediately with extra lime wedges on the side.
Notes
Store leftovers in airtight containers. The fish can last for 2-3 days in the refrigerator. To reheat, warm the fish in a skillet over low heat and warm the tortillas before assembling the tacos again. For extra flavor, offer toppings like salsa, avocado, or fresh cilantro.