Pat fish fillets or chicken breasts dry with paper towels. If using chicken, slice into 1/2-inch strips; if using fish, cut into 2-inch pieces or leave whole fillets for flaking after cooking.

In a bowl, combine 2 tbs olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne (optional). Stir to make a paste.

Coat the protein evenly with the spice marinade. Let sit at room temperature for 10–15 minutes, or refrigerate up to 30 minutes. Bring to room temp before cooking if chilled.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs cooking oil and swirl to coat. Add the protein in a single layer, leaving space between pieces. For fish: cook 2–3 minutes per side depending on thickness until blackened and just opaque (internal temp 145°F). For chicken strips: cook 3–4 minutes per side until blackened and cooked through (internal temp 165°F). Avoid overcrowding; cook in batches if necessary.

Transfer cooked fish to a plate and let rest 2–3 minutes, then flake into large pieces if desired. Keep warm.

Black Bean & Corn Salsa

In a medium bowl combine 1 cup rinsed black beans, 1 cup corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion and 1/4 cup chopped cilantro.

Add 2 tbs fresh lime juice, 1 tbs olive oil, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine and taste; adjust seasoning with more lime or salt if needed.

Let the salsa sit for at least 10 minutes to allow flavors to meld. Can be made up to 4 hours ahead and refrigerated; bring to near room temp before serving.

Citrus Sour Cream Drizzle

In a small bowl whisk together 1/2 cup sour cream and 1/4 cup Greek yogurt (use all sour cream if you prefer thicker).

Add 2 tbs fresh lime juice, 1 tsp lime zest, 1/2 tsp honey (optional), 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. If too thick, thin with 1–2 tbs water or milk to reach a drizzling consistency.

Taste and adjust acidity or sweetness as needed. Chill until ready to use; warm tacos benefit from a cool, tangy drizzle contrast.

Assembly & Garnish

Warm the tortillas: heat a dry skillet over medium heat and warm each tortilla about 20–30 seconds per side until pliable and lightly charred spots appear. Keep tortillas wrapped in a clean towel to stay warm.

To assemble each taco: place about 2 tbs shredded lettuce in the center of a tortilla. Add 2–3 oz (portion) of the blackened fish or chicken (about 2–3 pieces/flaked fish). Spoon 2 tbs of the black bean & corn salsa over the protein.

Drizzle 1–2 tbs of the citrus sour cream over the top. Sprinkle with a tablespoon of shredded cheese if using, and garnish with extra cilantro leaves and a squeeze of lime wedge.

Serve immediately with remaining lime wedges and extra salsa and drizzle on the side.