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Blackened Fish Tacos Recipe with Easy Fresh Lime Crema for Perfect Flavor

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Quick and flavorful blackened fish tacos paired with a fresh lime crema that balances smoky, spicy fish with a bright, creamy sauce. Perfect for busy nights and casual gatherings.

Ingredients

Scale
  • 1 lb (450g) white fish fillets (tilapia, cod, or mahi-mahi)
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil
  • ½ cup (120g) sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice (from 1 large lime)
  • 1 teaspoon lime zest
  • 1 teaspoon honey or agave syrup
  • Salt to taste
  • 1 tablespoon finely chopped fresh cilantro (optional)
  • 8 small corn or flour tortillas (6-inch size)
  • 2 cups shredded green cabbage or slaw mix
  • Fresh avocado slices (optional)
  • Fresh cilantro leaves (for garnish)
  • Pickled red onions or jalapeños (optional)

Instructions

  1. Prepare the Blackening Spice Mix: In a small bowl, combine smoked paprika, cayenne pepper, ground cumin, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well.
  2. Season the Fish: Pat dry the fish fillets. Rub both sides evenly with olive oil. Sprinkle the blackening spice mix generously over both sides, pressing gently to adhere. Let sit for 5 minutes.
  3. Make the Fresh Lime Crema: Whisk together sour cream or Greek yogurt, fresh lime juice, lime zest, honey, and a pinch of salt. Stir in chopped cilantro if using. Refrigerate until ready to serve.
  4. Prepare Taco Toppings: Shred cabbage or slaw mix and slice avocado if using. Have pickled onions or jalapeños ready for assembly.
  5. Cook the Fish: Heat a cast-iron or heavy skillet over medium-high heat until very hot. Add a splash of oil. Lay fish fillets in the skillet and cook for 3-4 minutes without moving until a dark crust forms.
  6. Flip the fish gently and cook for another 2-3 minutes until opaque and flaky (internal temperature 145°F/63°C).
  7. Warm the Tortillas: Warm tortillas over an open flame or in a dry skillet for about 30 seconds per side until pliable and slightly charred.
  8. Assemble the Tacos: Break cooked fish into chunks. On each tortilla, layer shredded cabbage, fish chunks, avocado slices, and a drizzle of lime crema. Garnish with cilantro leaves and pickled onions if desired.
  9. Serve Immediately: Enjoy warm to let the smoky fish and tangy crema shine.

Notes

Ensure the skillet is very hot before cooking to get a perfect blackened crust. Avoid overcrowding the pan to prevent steaming. Let fish rest briefly after cooking to keep moist. Adjust cayenne pepper to control spice level. Lime crema can be made ahead and refrigerated. For dairy-free crema, substitute sour cream with coconut or cashew-based yogurt. Corn tortillas make this recipe gluten-free.

Nutrition

Keywords: blackened fish tacos, lime crema, fish tacos recipe, easy fish tacos, quick dinner, smoky fish, fresh lime sauce, healthy tacos

Find it online: https://blairrecipes.com/blackened-fish-tacos-recipe-with-easy-fresh-lime-crema-for-perfect-flavor/