Sizzling Blackened Fish Tacos: A Flavorful Delight

Ingredients

Main Ingredients

• 1 lb (450 g) firm white fish fillets (such as cod or halibut)
• 8 small corn tortillas
• 1 cup shredded red cabbage
• ½ cup fresh cilantro leaves, chopped
• 1 lime, cut into wedges

Blackening Spice Mix

• 1 ½ tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (adjust to taste)
• ½ tsp dried thyme
• ½ tsp dried oregano
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Cilantro‑Lime Crema

• ½ cup sour cream (or Greek yogurt for a lighter option)
• 2 tbsp mayonnaise
• 1 tbsp fresh lime juice
• 1 tsp honey
• ¼ cup cilantro, finely chopped
• Pinch of salt

Instructions

Cooking the Fish

1. Heat the skillet. Place a heavy‑bottomed cast‑iron skillet over medium‑high heat and add 1 tablespoon of avocado oil. When the oil shimmers and just begins to smoke (about 2‑3 minutes), it’s hot enough for a perfect blackened crust.
2. Sear the fillets. Lay the fish in the skillet without crowding—cook 3‑4 minutes on the first side. You’ll see the edges turn opaque and the spice crust turn deep mahogany. Flip carefully with a fish spatula and sear the other side 2‑3 minutes until the interior reaches 145°F (63°C).
3. Rest the fish. Transfer the cooked fish to a cutting board, cover loosely with foil, and let rest 5 minutes. Resting redistributes juices, keeping the meat moist when you flake it for the tacos.