Blackened Fish Tacos* Recipe

Prepare fish

Pat fish fillets dry with paper towels. Cut into taco-friendly pieces if large (about 3–4 oz per taco). Lightly brush both sides with 1 tablespoon olive oil and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Make blackening spice

In a small bowl combine 2 tsp paprika, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp cayenne pepper. Mix well so spices are evenly distributed.

Season fish

Generously press the blackening spice onto both sides of the fish pieces so they form a thin crust.

Cook fish

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and let it shimmer. Add the fish pieces (do not overcrowd; cook in batches if necessary). Sear 2–3 minutes per side for 1-inch thick pieces (fish should have a dark, nearly charred crust). Add 1 tablespoon unsalted butter in the last 30 seconds and spoon melted butter over the fish for flavor. Cook until fish is opaque and flakes easily (internal temperature 145°F / 63°C). Remove to a plate and let rest 2 minutes; flake into large pieces for tacos.

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 medium carrot (shredded or julienned), 1/4 cup chopped cilantro, 1/4 cup thinly sliced red onion, and 1/2 minced jalapeño if using.

In a small bowl whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Pour dressing over the vegetables and toss to coat. Let sit at least 10 minutes so flavors meld; taste and adjust salt or lime as needed.

In a small bowl or jar combine 1/2 cup mayonnaise, 1/4 cup sour cream (or crema), 1 tablespoon lime juice, 1 teaspoon minced chipotle in adobo, 1/2 teaspoon hot sauce (optional), 1/2 teaspoon grated garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and refrigerate until ready to use. Adjust chipotle/hot sauce for desired heat.

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan bring 2 cups water to a boil with 1/2 teaspoon kosher salt. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit, covered, 5 minutes, then fluff with a fork.

While rice rests, warm 1 cup drained and rinsed black beans in a small saucepan over low heat with 1/4 teaspoon ground cumin, 1 tablespoon lime juice and 1 tablespoon chopped cilantro. Stir gently until heated through. Keep warm until serving.

Warm tortillas: stack tortillas and wrap in a damp paper towel; microwave 30–45 seconds until pliable OR warm individually in a dry skillet over medium heat 20–30 seconds per side until flexible and lightly charred.

To build each taco: place a warmed flour tortilla on a plate. Add 1–2 tablespoons of rice, 1–2 tablespoons warm black beans, a generous portion of flaked blackened fish (about 3–4 oz), a small handful of crudo slaw, a drizzle of Baja sauce (about 1 tablespoon), and a sprinkle of cotija cheese and cilantro leaves. Serve with lime wedges to squeeze on top.

Serve immediately while fish and tortillas are warm. Offer extra Baja sauce, crudo slaw, rice & beans on the side so diners can build their own.