Easy Blackened Snapper Tacos Recipe
These blackened fish tacos with creamy cilantro lime sauce are so tasty and perfect for your next Taco Tuesday. They only require a few simple steps and the pan-seared fish is ready to serve in 20 minutes.
Ingredients
FOR THE CILANTRO LIME SAUCE
- ⅔ cup sour cream
- ¼ cup chopped cilantro
- 1 tablespoon chopped jalapeno
- 2 tablespoons lime juice
- 1 tablespoon minced fresh garlic
FOR THE BLACKENED SEASONING
- 1 tablespoon sweet paprika
- 1 ½ teaspoons garlic powder
- 1 teaspoons onion powder
- ½ teaspoon ground oregano
- ½ teaspoon thyme
- ¼ teaspoon cayenne pepper use more for extra heat
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
FOR THE TACOS
- 1 pound thin white fish fillets, such as red snapper or yellowtail, cut into 2-inch pieces
- salt and pepper
- olive oil or avocado oil
- 3 limes
- 6 tortillas
- 2 cups shredded cabbage, (about ½ head of cabbage)
- 1 red or white onion, thinly sliced
- 1 sliced jalapeno pepper
- ½ cup chopped cilantro
Instructions
FOR THE CILANTRO CREAM SAUCE
- Combine sour cream, cilantro, lime juice, and salt in a small bowl or food processor. Add more lime juice and salt as needed. Chill until ready to serve.
FOR THE FISH
- In a mason jar with a lid, shake together the blackened seasoning ingredients. Measure out 1-½ tablespoons of the spice blend per pound of fish. Reserve the extra in the covered jar for another use.
- Cut fish into 2-inch pieces. Pat dry with paper towels. Season the fish with blackened seasoning.
- Heat 2 tablespoons of oil over medium-high heat in a large skillet until hot, but not smoking. Add the fish and cook for 2 minutes. Flip the fish and squeeze half a lime over it.
- Cook for another minute or two until the fish is white and flakes easily with a fork. Then remove it to a plate.
TO PLATE THE TACOS
- Heat the tortillas in a dry hot skillet (medium-high) for 15 to 30 seconds each.
- For each taco, spread a little lime cilantro crema on each. Top with fish, cabbage, onions, jalapeño peppers, and cilantro. Add additional sauce on top of each taco, and finish with a squeeze of fresh lime juice and a dollop of sour cream.
Notes
TOP TIP: Look for wild-caught fish in the freezer section of your local fish department. Buy fish from a reputable market.
BLACKENED SEASONING: Measure out all the ingredients. You will need a tablespoon and a half for this recipe. Reserve the extra seasoning in a sealed glass jar for another time. You can also purchase Paul Prudhomme's Blackened Redfish Magic at your fish market if you don't have all the spices.
TORTILLAS: Try grain-free tortillas instead of corn or wheat for a healthier taco shell. I used Maria and Ricardo's almond flour tortillas for this recipe. They are grain-free and GMO-free. I picked them up at Sprouts Farmers Market in Homestead, FL.
Siete makes almond flour tortillas too. They are in the freezer at Publix, Winn Dixie, and Sprouts.
To heat almond flour tortillas, add them to the hot pan and cook for 20 seconds per side until spotty brown.
FOR SPICY TACOS: Add more cayenne pepper to the seasoning.
Nutrition
Calories: 504.3kcalCarbohydrates: 22.2gProtein: 51.7gTotal Fat: 23.7gSaturated Fat: 8.3gCholesterol: 122.4mgSodium: 1372.1mgPotassium: 1451.6mgFiber: 6.1gSugar: 8gNet Carbohydrates: 16.2g
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