Fish Tacos Recipe

Prepare and Season Fish

Pat fish fillets dry with paper towels. In a small bowl combine paprika, ground cumin, garlic powder, onion powder, dried oregano, black pepper, kosher salt and cayenne (if using). Rub both sides of the fillets with 2 tbs olive oil, then evenly coat with the spice mix. Let rest at room temperature for 10 minutes while you prepare other components.

Cook Fish

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add a thin film of oil if pan is dry. Place fillets in the pan and sear 2–3 minutes per side until a dark crust forms and fish flakes easily with a fork (internal temp ~145°F / 63°C). Remove to a cutting board and let rest 2 minutes. Using two forks or a knife, coarsely chop the cooked fish into bite-sized pieces for stuffing the tacos.

Combine diced tomatoes, red onion, chopped cilantro, minced jalapeño (if using), lime juice and 1/4 tsp kosher salt in a bowl. Stir gently, taste and adjust salt or lime as needed. Let sit 5–10 minutes for flavors to meld.

In a small bowl whisk together sour cream, mayonnaise, 1 tbs lime juice, lime zest, chopped cilantro, minced garlic, 1/8 tsp kosher salt and 1/8 tsp black pepper until smooth. Taste and adjust lime or salt. Cover and refrigerate until assembly.

Warm tortillas: Heat a clean skillet over medium heat. Warm each flour tortilla 20–30 seconds per side until pliable and lightly charred in spots, or wrap stacked tortillas in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped to stay warm.

Assemble tacos: Lay two warmed tortillas flat. Divide chopped blackened fish evenly between the tortillas (about half the fish per two tortillas). Top fish with 1/4 cup shredded Monterey Jack and 1/4 cup shredded cheddar (split evenly), spoon about 2–3 tbs pico de gallo over the cheese, add a handful of shredded lettuce, and drizzle 1–2 tbs cilantro citrus cream over each taco. Garnish with extra cilantro leaves and a squeeze of lime wedge.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add the drained black beans, 1/4 tsp cumin and 1/4 tsp kosher salt. Warm, stirring occasionally, until heated through (3–5 minutes). Stir in chopped cilantro if desired. Serve beans alongside 1 cup cooked rice portioned per two tacos.

Plate two assembled tacos with a scoop of black beans and rice. Serve immediately with extra lime wedges and remaining cilantro citrus cream on the side.