Blackened Fish Tacos

If you're on the lookout for a recipe that packs a punch with vibrant flavors and a tantalizing kick, look no further than Fiery Flavor Burst Blackened Fish Tacos. This dish offers a delightful fusion of fresh ingredients and bold spices, making it a standout choice for taco night or any occasion when you desire something extraordinary. The combination of perfectly blackened fish, a zesty cabbage slaw, and a few additional toppings creates a taco experience that is not only delicious but also visually appealing.

Elevate your taco nights with Fiery Flavor Burst Blackened Fish Tacos, a recipe that combines bold spices, tender fish, and a refreshing cabbage slaw for an unforgettable meal. Discover the secrets to achieving the perfect blackened crust and how to prepare a zesty slaw that balances the rich flavors. Perfect for any occasion, these tacos are not only visually stunning but also packed with nutrients, making them a delicious and healthy option for seafood lovers. Dive into a flavorful culinary adventure today!

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Ingredients

For the Blackened Fish:

4 (6-ounce) firm white fish fillets (such as tilapia, grouper, or mahi-mahi)

2 tablespoons paprika

1 tablespoon cayenne pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon brown sugar

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

For the Spicy Cabbage Slaw:

2 cups green cabbage, finely shredded

1 cup purple cabbage, finely shredded

1 carrot, grated

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

1 tablespoon lime juice

1 teaspoon sriracha (adjust based on spice preference)

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges (for serving)

Avocado slices (optional)

Crumbled queso fresco (optional)

Instructions

Prepare the Blackening Spice: In a medium bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, brown sugar, salt, and black pepper.

Season the Fish: Pat the fish fillets dry with paper towels. Rub each fillet generously with olive oil, then coat each side with the blackening spice blend, pressing it down to ensure it sticks.

Make the Slaw: In a large mixing bowl, combine the green cabbage, purple cabbage, grated carrot, and cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, sriracha, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Adjust seasoning to taste.

Cook the Fish: Heat a cast-iron skillet over medium-high heat until it's extremely hot. Add a bit of olive oil to the skillet. Carefully place the seasoned fish fillets in the hot skillet, cooking for 3-4 minutes on each side or until the fish is blackened and cooked through (the internal temperature should reach 145°F). Transfer the cooked fish to a plate and let it rest for a minute.

Warm the Tortillas: In another pan or directly over an open flame, warm the tortillas for about 30 seconds on each side or until they're slightly charred and pliable.

Assemble the Tacos: Break the blackened fish into large chunks and place them in the center of each tortilla. Top with a generous scoop of the spicy cabbage slaw, and add avocado slices and crumbled queso fresco if desired.

Serve: Squeeze fresh lime juice over the tacos and enjoy immediately with extra lime wedges on the side!

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4