Blackened Fish Tacos with Cilantro Lime Slaw
Instructions
- 1
Mix paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper in a small bowl to create the blackening spice mix.
- 2
Pat fish fillets completely dry with paper towels and coat both sides generously with the spice mixture, pressing gently to help it adhere.
- 3
Prepare the slaw by combining shredded cabbage and cilantro in a bowl. Mix sour cream, mayonnaise, and lime juice in a separate bowl, then toss with the cabbage mixture. Season with salt to taste.
- 4
Heat vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to smoke slightly.
- 5
Carefully place the seasoned fish fillets in the hot pan. Cook for 3-4 minutes on the first side without moving them, allowing a dark crust to form.
- 6
Flip the fish and cook for another 2-3 minutes until the fish is cooked through and flakes easily with a fork.
- 7
While fish cooks, warm corn tortillas by wrapping them in damp paper towels and microwaving for 30 seconds, or heat them directly over a gas flame for a few seconds per side.
- 8
Break the blackened fish into large chunks and divide among the warm tortillas.
- 9
Top each taco with cilantro lime slaw and avocado slices. Serve immediately with lime wedges on the side.
Chef's Note
"The key to authentic blackened fish is a smoking hot pan - don't be alarmed by the smoke! Opening windows and turning on your exhaust fan beforehand will help. For a lighter version, try Greek yogurt instead of sour cream in the slaw."
