– **Title**: Blackened Fish Tacos With Chipotle-Lime Sauce
– **Ingredients**:
– 1 lb white fish fillets (such as tilapia or cod)
– 2 tsp Cajun seasoning
– 2 tbsp olive oil
– 8 small corn tortillas
– 1 cup cabbage, shredded
– 1/2 cup cherry tomatoes, halved
– 1 avocado, sliced
– Fresh cilantro, for garnish
– Lime wedges, for serving
– **Chipotle-Lime Sauce**:
– 1/2 cup sour cream
– 2 tbsp mayonnaise
– 1-2 chipotle peppers in adobo sauce (adjust to taste)
– 1 tbsp lime juice
– Salt to taste
– **Instructions**:
1. Start by preparing the chipotle-lime sauce. In a bowl, combine sour cream, mayonnaise, chopped chipotle peppers (to your desired level of spiciness), lime juice, and salt. Mix well and set aside.
2. Preheat a skillet over medium-high heat. While the skillet heats, pat the fish fillets dry with a paper towel and season both sides liberally with Cajun seasoning.
3. Add olive oil to the hot skillet, then carefully place the seasoned fish fillets in the pan. Cook for about 3-4 minutes on each side, or until the fish is cooked through and has a nice blackened crust.
4. While the fish is cooking, warm the corn tortillas in a separate pan or in the microwave until they are pliable.
5. Once the fish is done, remove it from the skillet and let it rest for a minute. Then, flake the fish into large chunks.
6. To assemble the tacos, place some flaked fish onto each tortilla. Top with shredded cabbage, halved cherry tomatoes, and sliced avocado.
7. Drizzle with chipotle-lime sauce and garnish with fresh cilantro.
8. Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your delicious blackened fish tacos!
Key Ingredients & Substitutions
White Fish: Tilapia, cod, and mahi-mahi are great choices due to their mild flavor and flaky texture. Can’t find these? Catfish or snapper can work well too. If you’re looking for a plant-based option, consider using firm tofu seasoned the same way!
Spices: The spice blend is key to achieving that blackened flavor. If you want it milder, reduce the cayenne pepper and add smoked paprika for a similar taste without the heat. I’ve also enjoyed adding a pinch of dried thyme for extra flavor!
Sour Cream vs. Greek Yogurt: I love using Greek yogurt for the sauce because it’s thicker and packs more protein. If you need a dairy-free option, try a plant-based yogurt or cashew cream. You can even blend in some avocado for creaminess!
Tortillas: Corn tortillas give a nice traditional flavor. But if you prefer flour, go for it! Whole wheat tortillas are a healthier option if you’re watching your carbs. I personally love the nutty flavor of whole wheat in these tacos.
How Do You Get the Perfect Blackened Fish?
Blackening fish is all about cooking it at the right temperature to get that crispy, blackened crust without burning. Here’s how:
- Make sure your skillet is hot—medium-high heat is necessary. A cast-iron skillet works best for even cooking.
- Don’t overcrowd the pan. Cook the fish in batches if needed. This helps keep the heat steady.
- Once the fish is in the skillet, resist the urge to move it around. Let it cook undisturbed for 3-4 minutes before flipping, which builds that delicious crust.
- When it’s done, it should flake easily and be opaque in the center. If it feels soft or mushy, it likely needs more time.
How to Make Blackened Fish Tacos With Chipotle-Lime Sauce
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as tilapia, cod, or mahi-mahi)
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chipotle-Lime Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1-2 tablespoons chipotle in adobo sauce (adjust for spice preference)
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Salt to taste
For Assembly:
- 8 small corn or flour tortillas
- 2 cups shredded red cabbage
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Crumbled queso fresco (optional)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes to prepare and cook. You’ll spend around 10 minutes seasoning and cooking the fish, 5 minutes making the sauce, and 5 minutes warming the tortillas and assembling your tacos. Get ready for a tasty meal!
Step-by-Step Instructions:
1. Prepare the Fish:
Start by mixing the spices in a small bowl. Combine the paprika, cayenne pepper, garlic powder, onion powder, cumin, salt, and black pepper. Take this spice blend and rub it all over the fish fillets to coat them nicely. This will give your fish that amazing blackened flavor!
2. Cook the Fish:
Next, heat the olive oil in a skillet over medium-high heat. When the oil is hot, carefully add the seasoned fish fillets. Cook them for about 3-4 minutes on each side. You know they’re done when they have a nice blackened crust and are cooked through. Once cooked, remove the fish from the skillet and break it into large chunks.
3. Make the Chipotle-Lime Sauce:
Now, it’s time to whip up the chipotle-lime sauce! In a mixing bowl, whisk together the sour cream (or Greek yogurt), chipotle in adobo sauce, lime juice, lime zest, and a pinch of salt. Mix everything up until it’s nice and creamy. Feel free to adjust the amount of chipotle based on how spicy you like it!
4. Warm the Tortillas:
In a dry skillet (you don’t need any oil here), warm up your tortillas over medium heat. Heat them for about 30 seconds on each side until they’re soft and pliable. This will make it easier to fold and enjoy your tacos!
5. Assemble the Tacos:
Now comes the fun part—assembling your tacos! On each tortilla, pile on a generous amount of the shredded red cabbage. Then, add the delicious blackened fish on top. Drizzle a good amount of the chipotle-lime sauce over the fish, and finish with fresh cilantro and crumbled queso fresco if you’re using it.
6. Serve:
Your blackened fish tacos are ready to enjoy! Serve them up with lime wedges on the side for an extra burst of flavor. Squeeze some lime juice over the top right before eating, and dig in!
Can I Use Frozen Fish for This Recipe?
Yes, you can use frozen fish, but make sure to fully thaw it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for quick thawing. Drain and pat dry before seasoning to ensure the spices adhere well.
What Can I Substitute for Sour Cream in the Sauce?
If you prefer a dairy-free option, you can substitute sour cream with coconut yogurt or silken tofu blended until smooth. Greek yogurt is also a great alternative for a tangy flavor while keeping it creamy!
How to Store Leftover Tacos?
To store leftovers, keep the fish, tortillas, and toppings (like cabbage and sauce) separate in airtight containers. The fish will last up to 2 days in the fridge, while the tortillas can be wrapped in foil or plastic wrap. Reheat the fish gently in a skillet before assembling the tacos.
Can I Make the Sauce Ahead of Time?
Absolutely! The chipotle-lime sauce can be made a day in advance and stored in the refrigerator in an airtight container. Just give it a quick stir before serving, and it’ll enhance the flavor as it chills!
