Fish Tacos Recipe

Prep the fish

Pat the fish fillets dry with paper towels and cut into 8 roughly equal pieces for tacos (about 2 oz each). Place pieces in a shallow dish or bowl.

Make the blackening spice

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, ground cumin, cayenne, salt, and black pepper. Mix thoroughly.

Marinate

Drizzle the olive oil and lemon juice over the fish pieces and rub to coat. Sprinkle the blackening spice evenly and press gently so the spice adheres. Let sit at room temperature for 10-15 minutes, or cover and refrigerate up to 30 minutes.

Cook the fish

Heat a large heavy skillet (cast iron recommended) over medium-high until very hot (about 2-3 minutes). Add butter or oil and swirl to coat. Add fish pieces in a single layer without crowding. Cook 2-3 minutes per side, until a dark crust forms and fish is opaque and flakes easily (internal temp 145°F/63°C). For thinner fillets reduce time; for thicker pieces add 1-2 minutes per side. Remove fish to a plate and tent loosely with foil to keep warm.

Shred and mix

While fish rests, combine green cabbage, red cabbage, grated carrot, and chopped cilantro in a medium bowl.

Make dressing

In a small bowl whisk together lime juice, mayonnaise, sour cream (or Greek yogurt), honey, salt, and black pepper until smooth.

Toss slaw

Pour dressing over shredded vegetables and toss to coat evenly. Taste and adjust salt or lime as needed. Keep chilled or at cool room temperature until assembly.

Warm tortillas

Warm tortillas on 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 10 minutes. Keep wrapped to remain pliable.

Assemble tacos

Place a warm tortilla on a plate. Add about 1-2 tablespoons of slaw, top with a piece or two of blackened fish (depending on size), a few slices of avocado, and a sprinkle of extra cilantro. Add hot sauce if desired and finish with a squeeze of lime.

Serve

Serve immediately with remaining lime wedges and hot sauce on the side.

If any remaining juices accumulated in the skillet, deglaze with a splash of lime juice and spoon lightly over tacos for extra flavor.