I am slightly addicted to fish tacos but don't like the way that so many places fry the fish. Blackening the fish gives these fish tacos so much flavor yet keeps them light and tasting fresh!
I don't know how I made it almost 35 years before I had my first fish taco, but it wasn't until a California Tortilla opened up near my house that I had one – and from that moment on, I was hooked!
Since then, whenever we go out to eat at a “chain restaurant”, the first thing I look for on the menu are fish tacos (and a few of those restaurants have some really BAD ones on their menu).
My favorite thing about fish tacos is the delicious combination of flavors and textures. Crunchy slaw, chewy fish and tortillas, creamy sauce, spicy seasonings, and fresh cilantro and lime! They're just perfect!
Remember my creamy cilantro lime dressing that I posted a few weeks ago? Well – that dressing isn't just fabulous on salad. It is also the perfect sauce to top off these blackened fish tacos!
We used Cod for this recipe because it has more texture than thin fish like tilapia or sole. A thicker fish also holds up well to the other ingredients.
The number of tacos this makes will vary depending on the size of the tortillas you use and how much filling you like. We got six, generously-stuffed tacos!
You’ll probably have some extra slaw, but that will keep the fridge for at least 2-3 days and makes a great snack.
I actually like to use a nonstick pan for this. Most recipes for “blackening” will suggest using a cast iron pan which is totally fine. But in my experience, fish is very delicate to work with and sticks easily. Using a nonstick pan just makes my life easier. When cooked properly, you'll still get a beautiful crust of color on the bottom.
Scroll down for the recipe and Enjoy!