These Blackened Fish Tacos Will Be a Staple in Your Home

Ingredients

• 1 lb White Fish Fillets (cut into 1‑inch strips; firm white fish such as cod or tilapia)
• 2 Tbsp Olive Oil (extra‑virgin, for pan‑searing)
• 2 tsp Taco Seasoning (store‑bought or homemade blend of chili powder, cumin, paprika, garlic powder)
• 1/4 cup Mayonnaise (regular, for the cream sauce)
• 1/4 cup Sour Cream (full‑fat, for the cream sauce)
• 1/4 cup Fresh Cilantro (chopped, plus extra for garnish)
• 2 Tbsp Lime Juice (freshly squeezed (about 1 lime))
• 1/4 tsp Salt (to taste)
• 1/8 tsp Black Pepper (optional, freshly ground)
• 8 pieces Small Corn Tortillas (6‑inch, warmed before serving)
• 1 cup Coleslaw Mix (shredded cabbage and carrots)
• 1/4 cup Red Onion (thinly sliced)
• 1 medium Tomato (diced, seeds removed)

Instructions

1. Make Lime‑Cilantro Cream Sauce

   In a mixing bowl combine mayonnaise, sour cream, chopped cilantro, lime juice, a pinch of salt and pepper. Whisk until smooth and set aside.

   Time: PT5M

2. Season the Fish

   Pat the fish strips dry with paper towels. Drizzle with olive oil, sprinkle taco seasoning, salt and pepper, then rub evenly to coat.

   Time: PT5M

3. Preheat Skillet

   Place the skillet over medium‑high heat and add a thin layer of olive oil. Heat until the oil shimmers.

   Time: PT2M

   Temperature: Medium‑high (≈375°F)

4. Cook the Fish

   Add the seasoned fish strips to the hot skillet in a single layer. Cook for about 4 minutes on the first side, then flip and cook another 4 minutes until the fish is opaque and flakes easily.

   Time: PT8M

   Temperature: Medium‑high (≈375°F)

5. Rest the Fish

   Transfer the cooked fish to a plate and let rest for 2 minutes while you finish the other steps.

   Time: PT2M

6. Warm the Tortillas

   Quickly warm each tortilla in the same skillet for about 20 seconds per side, or microwave covered with a damp paper towel for 30 seconds.

   Time: PT2M

7. Assemble the Tacos

   Place 2‑3 pieces of fish on each tortilla, top with coleslaw mix, sliced red onion, diced tomato, a drizzle of the lime‑cilantro cream sauce, and garnish with extra cilantro.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

38 g

Fat

22 g

Fiber

5 g