Fish Tacos Recipe

Prepare and dry fish

Pat the fish fillets dry with paper towels. If fillets are thick, cut into 8 pieces (about 2 oz each) to fit tortillas. Place fish on a plate and season with the lime juice; let sit 5 minutes.

Make the blackening spice

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

Coat the fish

Brush both sides of each fillet lightly with the neutral oil, then sprinkle and press the blackening spice evenly onto both sides so fish is well coated.

Cook the fish

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add the remaining 1 tbs oil and swirl. Add fish pieces in a single layer (work in batches if needed). Cook undisturbed 2–3 minutes per side depending on thickness, until a dark crust forms and fish flakes easily with a fork (internal temp ~145°F / 63°C). Remove to a plate and keep warm.

While the fish rests, whisk together mayonnaise, smoked paprika, lemon juice, minced garlic, honey, hot sauce, salt and black pepper in a small bowl until smooth. Taste and adjust acidity or spice as needed (add a little more lemon or hot sauce). Cover and refrigerate until ready to serve.

In a medium bowl combine sliced cucumber, sliced radishes, chopped cilantro and sliced red onion (if using). Add lime juice, olive oil, salt and black pepper. Toss gently to combine. Let sit 5–10 minutes to marry flavors. Taste and adjust seasoning.

Warm the tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 20–30 seconds. Keep wrapped to stay warm.

Assemble tacos: spread about 1 tablespoon of smoked paprika aïoli on each warm tortilla. Place a piece or two of blackened fish on top (about 2–3 oz fish per taco). Add a generous spoonful of cucumber–radish slaw, a slice of avocado if using, and a sprinkle of cilantro.

Finish and serve: squeeze lime over tacos to taste and serve immediately with extra aïoli and lime wedges on the side.