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Fish tacos have carved a unique niche in culinary culture, celebrated for their fresh flavors, vibrant colors, and satisfying textures. Originating from the coastal regions of Mexico, fish tacos have become a staple in many restaurants and homes, appealing to both seafood lovers and those seeking a lighter alternative to traditional meat tacos. With the growing trend towards healthier eating, fish tacos offer a delicious way to incorporate lean protein and fresh ingredients into your diet.

Blackened Fish Tacos

Discover the deliciousness of Sizzling Blackened Fish Tacos with this easy recipe that brings bold flavors and fresh ingredients to your table. Originating from coastal Mexico, these tacos feature a crispy, caramelized crust thanks to the blackening technique, which locks in moisture and enhances the natural flavors of the fish. In just 30 minutes, whip up these impressive tacos, perfect for weeknight dinners or gatherings. Enjoy them topped with crunchy cabbage, creamy avocado, and zesty pico de gallo for a satisfying meal everyone will love.
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Ingredients
  

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

2 tablespoons olive oil

1 tablespoon paprika

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

8 small corn or flour tortillas

1 cup shredded red cabbage

1 avocado, sliced

1 cup fresh pico de gallo (or diced tomatoes, onions, and cilantro)

¼ cup sour cream or Greek yogurt (optional)

Fresh lime wedges for serving

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the Spice Mix: In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. Mix well to form an even spice blend.

    Season the Fish: Pat the fish fillets dry with paper towels. Drizzle olive oil on both sides of the fish, then generously sprinkle the prepared spice mix over each fillet, ensuring full coverage.

      Heat the Skillet: Preheat a cast-iron skillet or non-stick pan over medium-high heat. Allow it to get very hot, which will create that signature blackened crust.

        Cook the Fish: Once the skillet is hot, carefully add the seasoned fish fillets. Cook for about 3-4 minutes on one side until the fish develops a charred crust. Flip the fillets with a spatula and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.

          Warm the Tortillas: While the fish is cooking, you can warm the tortillas either in a separate skillet over low heat or wrap them in foil and place them in a warm oven.

            Assemble the Tacos: Once the fish is done, remove it from the skillet and let it rest for a minute. Break the fish into large pieces. Place a few pieces of fish on each tortilla, then top with shredded cabbage, a slice of avocado, and a spoonful of pico de gallo.

              Add Toppings: Drizzle a little sour cream or yogurt on top, if desired. Garnish with fresh cilantro and serve with lime wedges on the side for an extra zesty kick.

                Enjoy! Serve immediately and enjoy your delicious blackened fish tacos while they’re warm!

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