Blackened Fish Tacos

Name: Blackened Fish Tacos
Ingredients: 1.5-inch thick sections White fish (cod, halibut, or branzino); As needed for drizzling and cooking Olive oil; 2 tablespoons Garlic powder; 2 tablespoons Onion powder; 1 tablespoon Smoked paprika; Half a tablespoon (optional) Cayenne pepper; 2 teaspoons Dried oregano; 1 teaspoon Dried thyme; To taste Salt and black pepper; As desired for slaw Cabbage or mixed greens; About 1/4 of a red onion, shredded Red onion; Half a carrot, peeled and shredded (optional) Carrot; As desired Lime zest; As desired Lime juice; 1 cup Mexican sour cream; Half of an avocado Avocado; 1 small jalapeño Jalapeño; A few sprigs (including stems) Cilantro sprigs; To taste Salt and lime juice

19 ingredients · 13 steps · from Ian Fujimoto

Ingredients

1.5-inch thick sections White fish (cod, halibut, or branzino)
As needed for drizzling and cooking Olive oil
2 tablespoons Garlic powder
2 tablespoons Onion powder
1 tablespoon Smoked paprika
Half a tablespoon (optional) Cayenne pepper
2 teaspoons Dried oregano
1 teaspoon Dried thyme
To taste Salt and black pepper
As desired for slaw Cabbage or mixed greens
About 1/4 of a red onion, shredded Red onion
Half a carrot, peeled and shredded (optional) Carrot
As desired Lime zest
As desired Lime juice
1 cup Mexican sour cream
Half of an avocado Avocado
1 small jalapeño Jalapeño
A few sprigs (including stems) Cilantro sprigs
To taste Salt and lime juice

Watch the original video

Steps

Cut the white fish into 1.5-inch thick sections.
In a bowl, mix the seasoning: combine garlic powder, onion powder, smoked paprika, cayenne pepper (if using), dried oregano, thyme, salt, and black pepper.
Drizzle each piece of fish with olive oil to coat, then sprinkle the seasoning blend over all sides, ensuring full coverage.
Let the seasoned fish rest on the counter until ready to cook.
Prepare the slaw: use a mandolin or knife to shred cabbage. Add about 1/4 of a red onion and half a carrot (optional) to the bowl.
Season the slaw with salt, black pepper, olive oil, lime zest, and lime juice; toss lightly.
Make the sauce: In a blender, combine Mexican sour cream, avocado, jalapeño, cilantro sprigs (including stems), lime zest, and lime juice. Blend until smooth.
Heat tortillas in a pan until warm.
Preheat your cooking pan to medium-high heat with olive oil.
Carefully place the fish in the hot pan, ensuring it is not overcrowded.
Cook for approximately 2 minutes on one side, then flip and cook for another 2 minutes. The goal is a moist interior rather than heavy char.
Remove the cooked fish from the pan.
Assemble the tacos by layering tortillas with slaw, fish, sauce, sour cream (optional), and garnish with cilantro or other toppings.

Recipe extracted by Foodle from “3 Easy Meals in 30 Minutes” by Ian Fujimoto. Quantities follow the video and may be approximate — watch the original for technique.