Blackened Fish Tacos


Blackened Fish Tacos

Chef Sammy
Course Side Dish
Cuisine Mexican


  • Tortillas (I prefer the flour ones but you can use whichever one you prefer)
  • 1.5 tbsp Blackened seasoning
  • Oil for sautéing
  • 4 wild caught Fish fillets cut in 2 inch pieces
  • 2 cup purple cabbage, carrots, white cabbage shredded
  • 4 tbsp Mayonnaise
  • Sriracha sauce to taste
  • 1 bunch Coriander V
  • 1 Jalapeño chopped
  • 2 Juice limes
  • 1 Red Onion sliced sliced
  • 1 Onion finely chopped
  • 1 Avocado
  • Chile lime seasoning
  • 1 clove Garlic
  • 1 small Tomato
  • 1 tbsp Cumin seed roasted
  • 2 tbsp Butter


For the Guacamole:

  • In a manual chopper add 1 onion, garlic clove, Chile lime seasoning, salt, juice of 1 lime, 1 jalapeño 1/2 a bunch of coriander and 1 small tomato and pulse till you get the desired consistency.

For the spicy sauce:

  • Mix your mayonnaise with the Siracha and roasted cumin seed 1/4 tsp chopped jalapeños, 1 tablespoon finely chopped onion, 1 tsp chopped coriander & the juice of 1/4 lime. Mix well and set aside

For the tangy salad:

  • Mix the cabbages, carrot, chopped coriander, thinly sliced red onion. Toss it with the lime juice and the chili lime seasoning and 1 tsp roasted cumin seed crushed add salt if you desire but taste it first. Set aside

For the blackened fish:

  • Heat butter and olive oil in a skillet and add the fish. Sprinkle with blackened seasoning. When cooked take it off the skillet and squeeze lime juice on it. Set aside

To assemble the tacos:

  • Heat your tortillas ( I like to do this on an open flame but you can heat it to your liking.) On a heated tortilla add the fish, layer with guacamole, add the tangy salad, now put your desired amount of spicy sauce. Garnish with chopped cilantro and enjoy.
Keyword Quick Meal

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