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Blackened Fish Tacos

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

These tacos are quick to make, loaded with flavor, and easy to customize. The smoky spice rub gives the fish that perfect “blackened” crust without being overpowering. Plus, it’s incredibly versatile—make extra and use it on roasted chicken or even veggies for a spicy kick. Mix the lime crema directly into the shredded cabbage and chopped cilantro to create a tangy and crunchy slaw that brings everything together. It’s the kind of meal that’s perfect for feeding a crowd or just spicing up your Tuesday dinner routine.

INGREDIENTS

LIME CREMA

½ cup sour cream

½ small lime, zested and juiced

1-2 teaspoons warm water

‍

BLACKENING RUB

1 ½ tablespoons salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

1-1 ½ tablespoons paprika or chili powder (leave out for kids sensitive to spice)

1 tablespoon garlic powder

1 tablespoon cacao powder

1 teaspoon Mexican oregano

2 teaspoons granulated sugar

‍

FISH TACOS

2 pounds fresh fish (e.g. cod, yellowtail, dorado, or rockfish)

2 tablespoons avocado oil

3 tablespoons lard, divided

12 (6 inch) corn tortillas

¼ medium cabbage, shredded

¾ cup salsa roja (p. 89)

1 medium avocado, diced

¼ cup chopped cilantro

Save

4.8 / 5

Share

SERVES

6 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

15 MINUTES

These tacos are quick to make, loaded with flavor, and easy to customize. The smoky spice rub gives the fish that perfect “blackened” crust without being overpowering. Plus, it’s incredibly versatile—make extra and use it on roasted chicken or even veggies for a spicy kick. Mix the lime crema directly into the shredded cabbage and chopped cilantro to create a tangy and crunchy slaw that brings everything together. It’s the kind of meal that’s perfect for feeding a crowd or just spicing up your Tuesday dinner routine.

Method

  1. To make the lime crema: In a small bowl, whisk the sour cream, lime juice, and lime zest until smooth. Add 1-2 teaspoons of warm water until desired consistency. Set aside.
  2. To make blackening rub: In a separate small bowl, mix all ingredients until well combined, and set aside.
  3. Cut the fish into 4x1 ½-inch strips, about ¾-inch thick. Drizzle oil over the fish pieces evenly. Then, gently sprinkle with the blackening rub and coat on all sides. Reserve remaining spice mixture in an airtight container for another use.
  4. Warm 2 tablespoons lard in a heavy-bottomed pan over mediumhigh heat until blistering hot. Cook the fish strips for 1 ½ minutes per side until golden brown and an internal temperature of 145°F. You may need to work in batches to avoid overcrowding the pan.
  5. Place the cooked pieces of fish onto a paper towel to drain excess oil.
  6. In a clean skillet, warm the remaining 1 tablespoon lard until simmering. Working in batches, heat the tortillas in the skillet for 30 seconds per side until softened. Set aside.
  7. Spread a spoonful of crema onto each tortilla. Place a piece of crispy fish in the center and top with your choice of cabbage, salsa, avocado cubes, and cilantro. Serve warm.

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