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Fish tacos have surged in popularity, celebrated for their versatility and vibrant flavors. These delightful morsels are not just a culinary trend; they represent a fusion of cultures, bringing together fresh ingredients and bold spices to create a dish that appeals to a wide audience. Among the myriad variations of fish tacos, the sizzling blackened fish tacos stand out due to their rich, smoky flavor profile and satisfying texture. This particular recipe is perfect for casual dinners with family or entertaining guests during a weekend gathering.

Blackened Fish Tacos

Discover the irresistible flavors of sizzling blackened fish tacos! This recipe showcases the unique blackening cooking technique, which combines spices and high heat for a rich, smoky flavor. Using fresh, high-quality fish like tilapia or mahi-mahi, these tacos are layered with crunchy cabbage, juicy tomatoes, and creamy avocado for a perfectly balanced meal. Perfect for family dinners or entertaining guests, enjoy each bite of this vibrant dish that’s both delicious and nutritious. Explore our simple guide to make these mouthwatering tacos today!
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Ingredients
  

1 lb firm white fish fillets (such as tilapia, snapper, or mahi-mahi)

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

8 small corn or flour tortillas

1 cup shredded red cabbage

½ cup diced tomatoes

½ cup diced avocado

¼ cup fresh cilantro, chopped

1 lime, cut into wedges

Optional: Hot sauce, for serving

Instructions
 

Prepare the Fish: In a small bowl, mix together smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper to create the blackening seasoning.

    Season the Fillets: Pat the fish fillets dry with paper towels. Rub both sides of each fillet with olive oil, then generously coat with the blackening seasoning. Make sure to cover the fillets evenly for optimal flavor.

      Heat the Skillet: In a large cast-iron skillet or heavy-bottomed pan, heat a tablespoon of oil over medium-high heat until shimmering. You want the pan very hot for the best blackened effect.

        Cook the Fish: Carefully place the seasoned fish fillets in the hot skillet. Cook for about 3-4 minutes on each side, or until the fish is cooked through and has a dark, charred crust. The fish should flake easily with a fork. Remove from the skillet and let rest for a minute.

          Warm the Tortillas: In the same skillet, for added flavor, warm the tortillas for about 30 seconds on each side until soft and pliable. Alternatively, you can warm them in a microwave or on a griddle.

            Assemble the Tacos: Flake the blackened fish into bite-sized pieces. Place a generous amount of fish on each tortilla, then top with shredded red cabbage, diced tomatoes, avocado, and a sprinkle of fresh cilantro.

              Garnish and Serve: Squeeze fresh lime juice over the top and, if desired, add a dash of hot sauce for an extra kick. Serve immediately.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4