Ingredients
Scale
- 2 lbs firm white fish (tilapia, cod, or mahi-mahi)
- 8 corn tortillas
- ½ cup sour cream
- ½ cup mayonnaise
- 1 chipotle pepper in adobo sauce
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup (1 stick) unsalted butter, melted
- 3 tablespoons olive oil
- Shredded purple cabbage
- Fresh cilantro, lightly chopped
- Cotija cheese, crumbled
- Lime wedges
Instructions
- For the sauce, blend lime juice, sour cream, mayonnaise, garlic salt, chipotle pepper, and cilantro until smooth; refrigerate.
- Mix blackening spices in a bowl. Coat fish in melted butter and sprinkle seasoning generously.
- Heat olive oil in a cast iron skillet over medium-high heat; cook fish for about 2 minutes per side until flaky.
- Warm tortillas and assemble tacos with fish, cabbage, cilantro, Cotija cheese, and drizzle with sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg