Blackened Fish Tacos
Crispy blackened fish nestled in warm tortillas with crunchy slaw and creamy chipotle sauce. Bold Cajun spices create an irresistible char that makes every bite unforgettable.
Spicy blackened fish tacos with tangy slaw and smoky chipotle crema ready in under 30 minutes.
Nutrition per serving
Ingredients
fish
spices
cooking
base
slaw
sauce
garnish
Instructions
Season the Fish
Pat tilapia fillets completely dry with paper towels. Combine Cajun seasoning and smoked paprika in a small bowl. Coat both sides of each fillet generously with the spice mixture pressing firmly so it adheres.
Make Chipotle Crema
In a small bowl whisk together sour cream and chipotle in adobo sauce until smooth. Add a squeeze of lime juice and a pinch of salt. Set aside in the refrigerator until ready to serve.
Cook the Fish
Heat olive oil in a cast iron skillet over high heat until it begins to smoke. Add the seasoned fillets and cook without moving them for 3 to 4 minutes per side until a dark blackened crust forms and fish flakes easily.
Warm Tortillas and Prep Slaw
While the fish rests warm tortillas directly over a gas flame or in a dry skillet for 30 seconds per side. Toss shredded cabbage with a squeeze of lime juice and a pinch of salt to make a quick slaw.
Assemble and Serve
Break the cooked fish into large chunks and divide among the warm tortillas. Top with chipotle crema, lime slaw, and fresh cilantro. Serve immediately with extra lime wedges on the side.
Substitutions
Common mistakes
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