Ingredients
For the Chipotle Lime Sauce
- ½ lime, juiced
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic salt
- 1 chipotle pepper in adobo sauce, chopped
- ½ cup cilantro, chopped
For the Blackened Fish
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 stick (½ cup) unsalted butter, melted
- 2 lbs white fish, cut into 1-inch thick fillets (such as cod, tilapia, or haddock)
- 3 tablespoons olive oil
To Assemble
- Corn tortillas (warmed) or flour tortillas
- Shredded purple cabbage
- Fresh cilantro, lightly chopped
- Cotija cheese, crumbled
- Lime wedges for serving
Instructions
- Make the Fish Taco Sauce: In a food processor or blender, combine the lime juice, sour cream, mayonnaise, garlic salt, chopped chipotle pepper, and chopped cilantro. Blend until smooth. Taste and adjust seasonings if needed, then set aside in the refrigerator to chill until ready to serve.
- Prepare the Blackening Seasoning: In a large bowl, mix together the garlic powder, paprika, onion powder, cayenne pepper, dried thyme, dried basil, dried oregano, salt, and black pepper. This will be your blackening spice blend.
- Coat the Fish: Pour the melted butter into a shallow bowl. Gently dip each piece of fish into the melted butter, ensuring it’s coated well. Place the buttered fish pieces on a plate, then generously sprinkle the blackening seasoning on both sides of each fillet.
- Cook the Fish: Heat a cast iron skillet over medium-high heat and coat it with olive oil. Carefully add the seasoned fish fillets to the hot skillet. Sauté for about 2 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove the cooked fish to a paper-towel-lined plate. Repeat with remaining fish, adding more oil to the pan as needed between batches.
- Assemble the Tacos: Warm the corn or flour tortillas. Fill each tortilla with shredded purple cabbage, a portion of the blackened fish, fresh chopped cilantro, and crumbled cotija cheese. Drizzle the prepared chipotle lime sauce over the top. Serve immediately with lime wedges on the side for extra zest.
Notes
- Use a firm white fish like cod, tilapia, or haddock for best results.
- If you prefer a milder sauce, reduce the amount of chipotle pepper or omit it.
- Cast iron skillet is recommended for the best sear and even cooking of the fish.
- Warm tortillas slightly before assembling to prevent them from breaking.
- Extra lime wedges can add a refreshing brightness when squeezed over the tacos.
- Can substitute corn tortillas with flour tortillas for a softer taco shell.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
