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Fish tacos have steadily gained popularity in culinary traditions across the globe, celebrated for their fresh flavors and versatility. Originating from coastal regions, particularly in Mexico, these tacos have evolved into a beloved dish that combines various ingredients and cooking styles. As food enthusiasts continue to explore the depths of flavor, the blackened fish taco has emerged as a standout option.

Blackened Fish Tacos

Discover the joy of making Sizzling Blackened Fish Tacos with this easy recipe that bursts with flavor. This dish features a perfectly blackened fish, seasoned with a robust spice blend, wrapped in warm tortillas, and topped with fresh ingredients like crunchy cabbage and creamy avocado. Enjoy a healthy, quick meal that showcases the delightful contrast between smoky fish and crisp veggies. Perfect for weeknight dinners or casual gatherings with friends!
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Ingredients
  

1 lb white fish fillets (like tilapia, mahi-mahi, or snapper)

2 tablespoons olive oil

2 tablespoons paprika

1 tablespoon cayenne pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon black pepper

8 small corn or flour tortillas

1 cup shredded cabbage (green or purple)

1 avocado, sliced

½ cup fresh cilantro, chopped

1 lime, cut into wedges

½ cup sour cream or Greek yogurt (optional)

Hot sauce (optional, for serving)

Instructions
 

Prepare the spice blend: In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. This will be your blackening seasoning.

    Season the fish: Pat the fish fillets dry with paper towels. Brush each side with olive oil and generously coat them with the prepared blackening seasoning, ensuring an even layer.

      Heat the skillet: Place a large cast-iron skillet on medium-high heat and let it heat up for about 5 minutes until it’s very hot. You can test if it's ready by flicking a few drops of water into the skillet; they should sizzle immediately.

        Cook the fish: Once the skillet is hot, add the seasoned fish fillets. Cook for 3-4 minutes on each side, or until the fish is cooked through and has a nice blackened crust. The internal temperature should reach 145°F. Remove from heat and let rest for a few minutes.

          Prepare tortillas: While the fish is resting, warm the tortillas in a separate skillet over medium heat for about 30 seconds on each side, or until they are soft and pliable.

            Assemble the tacos: Flake the blackened fish with a fork into large pieces. Place a portion of the fish in the center of each tortilla. Top with shredded cabbage, avocado slices, and fresh cilantro.

              Add a finishing touch: Drizzle sour cream or Greek yogurt over the top, if using, and squeeze fresh lime juice over each taco. Add hot sauce if desired.

                Serve: Serve immediately while the tacos are warm, with extra lime wedges on the side for squeezing.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings