Description
Restaurant-style blackened fish tacos with smoky Cajun-spiced white fish, tangy lime crema, and crisp toppings. Ready in 27 minutes for a weeknight feast.
Ingredients
1 lb (400g) wild-caught white fish fillets (tilapia, snapper, or mahi-mahi), cut into 2-inch strips
2 tbsp Cajun blackening seasoning (paprika, cayenne, garlic powder, thyme)
2 tbsp clarified butter
8 small (6-inch) or 4 large (8-inch) sourdough taco shells
1/2 cup lime crema (Greek yogurt + lime juice + zest)
1 cup shredded purple cabbage (blanched 30 seconds)
2 tbsp thinly sliced red onion (grilled)
1 tbsp chopped cilantro
2 tbsp pickled jalapeños
Instructions
Preheat cast-iron skillet over high heat until smoking (2-3 minutes)
Evenly coat fillets with 1 tbsp blackening seasoning (reserve 1 tbsp for final rub)
Add 1 tbsp clarified butter to skillet, place fish in single layer, and sear for 2-3 minutes until blackened crust forms
Flip fish, add remaining 1 tbsp seasoning to top, add remaining 1 tbsp butter, and continue cooking 1-2 minutes until opaque
Preheat taco shells in oven/skillet for 30 seconds
Assemble tacos with fish, cabbage, onion, cilantro, jalapeños, and drizzle with lime crema
Notes
For greasy-free smokiness, use clarified butter
Substitute sourdough shells with soft flour tortillas if preferred
Lime crema can use non-dairy yogurt for vegan option
Blanch cabbage in salted water for enhanced sweetness
- Prep Time: 15
- Cook Time: 12
- Category: Dinner
- Method: Searing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg