Fish Tacos Recipe

Prepare fish and spice mix

Pat the fish fillets dry with paper towels. In a small bowl mix paprika, smoked paprika, ground cumin, onion powder, garlic powder, dried oregano, cayenne, kosher salt, and black pepper until evenly combined.

Season fish

Brush both sides of each fillet with 2 tablespoons olive oil. Rub the spice mixture evenly onto both sides of the fillets, pressing gently so the spices adhere.

Cook fish

Heat a large cast-iron skillet or heavy-bottomed skillet over medium-high heat until very hot (2–3 minutes). Add a light slick of oil if skillet is dry. Add fillets and cook 3–4 minutes per side depending on thickness (fish should be opaque and flake easily with a fork). For a charred blackened finish, press down slightly and do not move until the crust forms. Remove fish to a plate and let rest 2 minutes, then flake into large chunks for tacos.

In a medium bowl combine fresh pineapple (cut into small 1/4-inch pieces), rinsed black beans, diced red bell pepper, finely diced red onion, minced jalapeño, and chopped cilantro.

Add 2 tablespoons fresh lime juice, 1 teaspoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss gently to combine. Taste and adjust salt, lime or jalapeño for heat. Cover and chill at least 10 minutes to let flavors meld (can be made up to 4 hours ahead).

In a bowl toss together shredded green and red cabbage and shredded carrot. Drizzle with 1 tablespoon fresh lime juice and 1 teaspoon olive oil and season with 1/4 teaspoon kosher salt. Toss thoroughly and let sit 5–10 minutes to soften slightly. Keep chilled until assembling.

Whisk together sour cream, mayonnaise, 1 1/2 tablespoons fresh lime juice, lime zest, honey, garlic powder and 1/4 teaspoon kosher salt until smooth. If mixture is too thick for drizzling, whisk in up to 2 teaspoons water to reach desired consistency. Taste and adjust lime, honey or salt as needed. Refrigerate until ready to use.

Warm tortillas: stack tortillas and warm them in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep warm in a towel.

Build tacos: place a small handful (about 1/4 cup) of cabbage salad in the center of each tortilla. Top with 2–3 ounces flaked blackened fish, then spoon 2–3 tablespoons pineapple black bean salsa over the fish. Drizzle 1–2 teaspoons lime crema over each taco. Add avocado slices if using and sprinkle with extra cilantro. Serve with lime wedges on the side.

Notes: Provide extra salsa, crema and lime wedges at the table. Leftover components (salsa and crema) will keep refrigerated for up to 3 days; fish is best eaten same day.