Blackened Fish Tacos Recipe
Daily Catch, Slaw, Pico de Gallo, Sriracha Creme, Flour Tortilla, Salad
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Ingredients
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Fish Marinade
Slaw
Pico de Gallo
Sriracha Creme
Tacos
Salad
Method
Fish Marinade
- 1
Prepare the Fish Marinade
In a large bowl, combine olive oil, paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. Mix well until fully combined.
- 2
Marinate the Fish
Add the fish fillets to the bowl with the marinade and coat the fish evenly. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Slaw
- 3
Make the Slaw
In a large mixing bowl, combine the sliced cabbage, grated carrot, chopped cilantro, lime juice, and salt. Toss until everything is well mixed. Set aside to let the flavors develop.
Pico de Gallo
- 4
Prepare the Pico de Gallo
In a medium bowl, combine diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Mix thoroughly and let sit for 15 minutes.
Sriracha Creme
- 5
Make the Sriracha Creme
In a small bowl, mix sour cream and Sriracha sauce until well combined. Adjust the amount of Sriracha to taste.
Cooking the Fish
- 6
Assemble the Tacos
- 7
Warm the Tortillas
In a dry skillet over medium heat, warm the flour tortillas for about 30 seconds on each side until pliable.
- 8
Assemble the Tacos
On each tortilla, place a piece of the cooked fish, a generous spoonful of slaw, pico de gallo, and drizzle with Sriracha creme. Top with mixed greens if desired.