Blackened Fish Tacos (Print Version)
# Ingredients:
→ Spiced Fish
01 -
1 ¼ pounds white fish like cod, cut into 5 pieces
02 -
2 tablespoons melted salted butter
03 -
¾ teaspoon fine salt
04 -
1 tablespoon packed dark brown sugar
05 -
2 tablespoons Cajun spice blend
→ Creamy Avocado Mix
06 -
⅓ cup roughly chopped fresh cilantro
07 -
½ teaspoon fine salt
08 -
1 large avocado, pit removed and peeled
09 -
⅓ cup sour cream or Mexican crema
10 -
2 tablespoons lime juice, about 1-2 limes
→ Taco Fixings
11 -
Thinly sliced radishes, optional
12 -
8 warm corn tortillas
13 -
Fresh cilantro leaves, chopped
14 -
¼ cup queso fresco, crumbled
15 -
Thinly sliced jalapeños, optional
16 -
2 cups shredded red cabbage
# Instructions:
01 -
In a tiny bowl, blend Cajun seasoning, brown sugar, and salt. Spread the spice mix over both sides of the fish and press it in lightly. Heat up a large cast-iron skillet over medium heat. Add butter, letting it sizzle before placing the fish in. Cook for 3-4 minutes per side. If the fish is thicker than 1 inch, don’t forget to sear the sides for even cooking.
02 -
Toss avocado, lime juice, salt, crema or sour cream, and cilantro into a small blender or processor. Blend until smooth and creamy, with no lumps remaining.
03 -
Warm tortillas directly over a gas flame or heat them in a skillet on medium heat with a little butter or avocado oil for about a minute on each side.
04 -
Start with warm tortillas. Arrange pieces of blackened fish, followed by the avocado mix, shredded cabbage, sliced radishes, jalapeños, fresh cilantro, and some crumbled queso fresco on top to finish.
# Notes:
01 -
Opt for a low-sodium Cajun spice blend to keep flavors balanced.
02 -
Use a cast-iron skillet to create a crispy edge on the fish.
03 -
Leftover fish can stay fresh for 2-3 days in a sealed container but avoid freezing since the texture changes.
04 -
For the best results, use the avocado sauce the same day, but pressing plastic wrap tightly to the surface can keep it fresh for a few days.