Blackened Fish Tacos With Chipotle-Lime Sauce Recipe
These Blackened Fish Tacos with Chipotle-Lime Sauce offer a vibrant and flavorful twist on classic tacos. Featuring perfectly seasoned and seared white fish fillets with a smoky, spicy crust, crisp purple cabbage, fresh cilantro, and a creamy, tangy chipotle-lime sauce, these tacos are a quick and easy meal bursting with bold flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
For the Fish Tacos:
- 1 lb white fish fillets (such as tilapia, mahi-mahi, or catfish)
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded purple cabbage
- Fresh cilantro, for garnish
- Lime wedges, for serving
For the Chipotle-Lime Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1–2 chipotle peppers in adobo sauce (adjust to taste)
- 1 tbsp lime juice
- 1 tsp garlic powder
- Salt to taste
Instructions
- Prepare the Chipotle-Lime Sauce: In a blender or food processor, combine the sour cream or Greek yogurt, chipotle peppers in adobo sauce, lime juice, garlic powder, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste and set aside.
- Season the Fish: In a small bowl, mix smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and pepper. Rub this spice blend evenly over both sides of each fish fillet to coat thoroughly.
- Cook the Fish: Heat olive oil in a skillet over medium-high heat until hot. Add the seasoned fish fillets and cook for 3-5 minutes on each side, until the fish is cooked through with a crispy, blackened crust. Remove from heat and let rest briefly before chopping into bite-sized pieces.
- Warm the Tortillas: In a separate pan over medium heat, warm each corn tortilla for about 30 seconds per side until soft and pliable, making them easier to fold.
- Assemble the Tacos: Place a warm tortilla on a plate, add a generous layer of shredded purple cabbage, then top with the chopped blackened fish. Drizzle with chipotle-lime sauce and garnish with fresh cilantro.
- Serve: Serve the tacos with lime wedges on the side for squeezing over just before eating. Enjoy the vibrant flavors and textures!
Notes
- For a milder sauce, reduce the amount of chipotle peppers or remove the seeds before blending.
- You can substitute the white fish with other firm fish varieties like cod or haddock.
- If preferred, use Greek yogurt instead of sour cream for a healthier alternative.
- To keep tortillas warm while assembling, wrap them in a clean kitchen towel.
- Leftover chipotle-lime sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Blackened Fish Tacos, Chipotle Lime Sauce, Easy Fish Tacos, Mexican Tacos, Spicy Fish Recipe, Weeknight Dinner
