Blackened Fish Tacos

Blackened fish tacos take taco night to new heights with spiced pan-fried cod, a cooling cilantro crema and soft tortillas.

📝 Ingredients

• 2 tablespoons garlic powder
• 1 tablespoon salt
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon cayenne pepper
• 1 tablespoon pepper
• 2-1/2 teaspoons paprika
• 4 cod fillets (4 ounces each)
• 2 tablespoons butter
• CILANTRO CREMA:
• 1/2 teaspoon mayonnaise
• 1/4 cup minced fresh cilantro
• 2 teaspoons lime juice
• 8 each corn or flour tortillas (6 inches)
• 2 cups shredded cabbage
• 1/2 cup Pico de Gallo
• Lime wedges

👨‍🍳 Instructions

1. 1Coat the fish with spices: In a large shallow dish, combine the garlic powder, salt, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper and paprika. Add the cod fillets, two at a time, and turn them to coat their entire surface.
2. 2Cook the fish: In a large cast-iron skillet, melt the butter over medium heat. Add the cod fillets and cook until the fish flakes easily with a fork, three to four minutes on each side.
3. 3Mix the crema and serve: In a small bowl, whisk the mayonnaise, cilantro and lime juice until combined. Serve the fish in corn or flour tortillas with the crema, shredded cabbage, pico de gallo and lime wedges. Editor's Tip: Use a blender for a smoother crema. Make it ahead of time and store it in the fridge for speedier plating of the hot fish; plus, the rest time lets the flavors meld together. If you're making a fresh batch of pico de gallo, it tastes best when prepared an hour or so before you cook the fish.