I had some of the best fish tacos while on vacation in Cancun, Mexico a couple weeks ago. When I stumbled upon this blackened fish taco recipe, I could not wait to make them. Although not the same as what I had in Mexico, these fish tacos are some of the best I've had!
Ingredients for the Blackened Fish:
- 1.5 lbs tilapia fillets
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp brown sugar
- 1/4 tsp cayenne pepper
- 2 tbsp canola oil
- 12 corn tortillas
For the Slaw:
- 1/2 red cabbage, thinly sliced
- 1/4 green cabbage, thinly sliced
- 1/2 medium onion, diced
- 1/2 cup cilantro
- Juice of 1 lime
For the Avocado-Cilantro Sauce:
- 1/2 cup sour cream
- 1 ripe avocado
- 1/4 cup cilantro
- 1 jalapeno, seeded
- Juice of 1 lime
- Pinch of salt
Combine the spices for the fish in a bowl. Add the fish to an oiled pan, and rub the spice mixture onto them. Heat a skillet over medium-high heat, and add the fillets. Fry 4-5 minutes on each side, or until the fish begins to fall apart. Warm the tortillas in the skillet for about 30 seconds on each side.
In a food processor, combine the ingredients for the avocado-cilantro sauce. Place in a small dish and set aside.
Add the ingredients for the slaw in a bowl, mix well, and set aside.
Assemble the tacos, and you are ready to serve!
