I’m a sucker for a good fish taco. It combines two things I am absolutely crazy about – seafood and tex-mex.
And they can actually be fairly healthy for you depending on how you make them. These are lightly pan fried so they have a bit of texture but not deep fried so they aren’t a huge calorie bomb. These are blackened as well so they have a nice spicy kick to them.
A win-win as far as I’m concerned given that it is SPRING and swimsuit season is right around the corner.
Blackened Fish Tacos
- 1 lb mild white fish such as tilapia, cod or grouper
- ¼ cup flour
- 1.5 – 2.5 teaspoons blacken seasoning, based on your spice preference
- 1 tablespoon canola oil, more if needed
- 1/3 cup sour cream or plain greek yogurt
- Zest of lime
- 1 tablespoon lime juice
- 8-10 flour tortillas
- Lettuce, shredded or chopped
- Avocado, sliced
- In a small bowl combine sour cream, lime zest, and lime juice. Set aside for later.
- Prep the fish by patting dry and slicing into 1” thick slices about 2”-3” inches long.
- In a shallow bowl or plate combine blacken seasoning and flour. Dredge fish in flour and allow to sit for 10 minutes.
- Heat a large sauté pan to medium high heat with canola oil. Pan fry fish for 3-5 minutes on each side or until cooked through and lightly golden brown. Repeat until done. (You can keep cooked fish in a 200 degree oven on a wire rack to keep warm while you finish.)
- Heat tortillas according to package directions and serve tacos with toppings of choice. I used shredded lettuce, the lime zest sour cream, pico de gallo and sliced avocado.