Blackened Fish Tacos

Flaky white fish seasoned with Cajun spices and quickly pan-seared, served in warm tortillas with a crunchy cabbage slaw and creamy lime crema.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.97/serving

Dietary

• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Gluten-Free
• Soy-Free
• Low-Sugar

Tags

• sauté
• quick
• healthy
• spicy
• fresh
• savory

Ingredients

• 1 tablespoon olive oil
• 1.25 pound white fish fillets (such as cod, tilapia, or mahi-mahi)
• 1 tablespoon blackening seasoning
• 0.5 head green cabbage (thinly sliced)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon lime juice
• 0.5 cup sour cream
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 10 corn tortillas

Instructions

1. Pat the white fish fillets dry with paper towels. Rub blackening or Cajun seasoning generously over both sides of the fish.
2. In a medium bowl, combine the thinly sliced green cabbage, chopped fresh cilantro, and 1 tablespoon of lime juice. Toss to combine.
3. In a small bowl, whisk together the sour cream, remaining 1 tablespoon lime juice, salt, and black pepper for the lime crema.
4. Heat olive oil in a large skillet over medium-high heat until just smoking. Add the seasoned fish fillets and cook for 3-5 minutes per side, depending on thickness, until the fish is flaky and cooked through.
5. While the fish cooks, warm the corn tortillas in a separate dry skillet over medium heat for about 30 seconds per side, or microwave according to package directions.
6. Flake the cooked fish into chunks. To assemble, fill warm tortillas with flaked fish, top with cabbage slaw, and drizzle with lime crema.

Nutrition (per serving)

• Calories: 302
• Protein: 21.6 g
• Carbohydrates: 33.5 g
• Fat: 6.8 g
• Fiber: 2.8 g
• Sodium: 813 mg
• Saturated Fat: 3.2 g
• Sugar: 4.9 g
• Cholesterol: 66 mg