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Thursday, March 21, 2013

Blackened Fish Tacos

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
*Serves 4

-          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
-          Pico de Gallo
-          Avocado, sliced


  1. In a small bowl combine sour cream, lime zest, and lime juice. Set aside for later.
  1. Prep the fish by patting dry and slicing into 1” thick slices about 2”-3” inches long.
  1. In a shallow bowl or plate combine blacken seasoning and flour. Dredge fish in flour and allow to sit for 10 minutes.
  1. 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.)
  1. 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. 

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1 comment:

CEK said...

Good morning, I have featured your gorgeous recipe on this weeks’ Seafood Frenzy Friday. I have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link:

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