Blackened Snapper Tacos

Red Snapper tacos with cilantro lime cream and cabbage.

These blackened snapper tacos are made with flaky skillet-cooked fish, warm corn tortillas, crisp cabbage, and cilantro lime crema. They come together in about 20 minutes and make an easy seafood dinner for taco night at home.

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Prep Time 10

Cook Time 10

Total Time 20

Course Dinner, Lunch

Cuisine Mexican

Servings servings

Calories 504.3 kcal

Ingredients

1 pound boneless white fish fillets, such as yellowtail snapper or red snapper
1½ tablespoons blackened seasoning
1 tablespoon olive oil or avocado oil
6 medium tortillas (flour, corn, or gluten-free)
2 cups shredded cabbage
½ red or white onion, thinly sliced
1 jalapeño, thinly sliced
½ cup chopped cilantro
½ cup cilantro lime crema or sour cream
lime wedges for serving

Instructions

Prep the toppings first. Shred the cabbage or use coleslaw mix. Slice the onion, jalapeños, and cilantro, then set everything out so the tacos are ready to assemble as soon as the fish is cooked.
Pat the snapper dry with paper towels. Season both sides with blackened seasoning.
Heat oil in a large skillet or cast-iron pan over medium-high heat. Add the fish in a single layer and cook for about 2 minutes without moving it. Flip and cook for 1 to 2 minutes more, until the center is opaque.
Move the fish to a plate and gently pull it apart into large chunks with two forks.
Spray a skillet lightly with cooking spray. Warm each tortilla for about 30 seconds per side, until warm and pliable.
Spread cilantro lime crema over each tortilla. Add the blackened snapper, cabbage, onions, jalapeños, and cilantro. Serve with lime wedges.

Notes

Blackened seasoning: Use homemade blackened seasoning or Paul Prudhomme’s Blackened Redfish Magic. Adjust the amount of cayenne in a homemade blend for milder or spicier tacos.

Fish: Yellowtail snapper, red snapper, mangrove snapper, hogfish, grouper, and mahi mahi all work well in this recipe.

Make ahead: The cilantro lime crema and toppings can be prepared ahead. Cook the fish just before serving.

Tortillas: Corn tortillas are my first choice for fish tacos. Grain-free tortillas also work well, if needed. I like Siete almond flour tortillas. You can find then in the freezer of most grocery stores.

Nutrition

Calories: 504.3kcalCarbohydrates: 22.2gProtein: 51.7gTotal Fat: 23.7gSaturated Fat: 8.3gCholesterol: 122.4mgSodium: 1372.1mgPotassium: 1451.6mgFiber: 6.1gSugar: 8g

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