Blackened Fish Tacos
The first time I made blackened fish tacos, I was blown away by how simple and flavorful they were. The perfectly seasoned fish, crunchy cabbage, and creamy white sauce wrapped in warm tortillas created a symphony of textures and tastes. They’re now one of my favorite weeknight dinners because they come together so quickly while tasting like something you’d get at a fancy restaurant.
Ingredients
- Cod or other fish: 4 fillets (about 1 lb)
- Blackening seasoning: 2 tbsp
- Corn tortillas: 8 small
- Pico de gallo: 1 cup
- Shredded cabbage: 2 cups
- Lime juice: 2 tbsp
- Butter: 2 tbsp
- Mayonnaise: 1/4 cup
- Sour cream: 1/4 cup
Instructions
- Start by slicing your fish into manageable portions if needed. Coat each piece generously with your blackening seasoning. Allow it to sit for 30 minutes so the flavors fully absorb.
- While the fish sits, shred your cabbage, mix your pico de gallo, and whisk together the creamy white sauce with mayonnaise, sour cream, lime juice, and a bit of seasoning. Set these aside for an effortless assembly later. 🥗
- Heat a nonstick skillet over medium-high heat and melt butter until foamy. Add the fish to the pan and cook for 3-4 minutes per side until darkened and flaky. Be gentle when flipping to keep the pieces intact. 🔥
- Briefly heat your tortillas in a dry skillet or over a flame to make them soft and pliable. This also enhances the overall flavor of the tacos. 🌾
- Flake the cooked fish into bite-sized chunks and layer it in tortillas. Add shredded cabbage, pico de gallo, and a drizzle of white sauce. Garnish with lime wedges and extra seasoning if desired. Serve warm and enjoy! 🍋
Notes
- Don't Skip Marination: Allowing the fish to sit with the blackening seasoning for at least 30 minutes deepens the flavor and ensures every bite is seasoned perfectly.
- Use Fresh Tortillas: Fresh, warm tortillas make a huge difference. Heat them up for a slightly toasty bite that complements the smoky fish.
- Flip Carefully: Fish can be delicate, especially after cooking, so flip and handle it gently with a spatula to avoid it falling apart.