Ingredients
Scale
- White fish fillets (cod or tilapia)
- Corn tortillas
- Shredded purple cabbage
- ½ lime (juiced)
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic salt
- 1 chipotle pepper in adobo sauce (chopped)
- ½ cup cilantro (chopped)
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup unsalted butter (melted)
- 3 tablespoons olive oil
- Fresh cilantro (lightly chopped)
- Cotija cheese (crumbled)
- Lime wedges
Instructions
- Prepare the chipotle-lime sauce by mixing sour cream, mayonnaise, lime juice, garlic salt, and chopped chipotle pepper in a bowl. Set aside.
- In another bowl, combine garlic powder, paprika, onion powder, cayenne pepper, thyme, basil, oregano, salt, and pepper to create the blackened seasoning.
- Brush the fish fillets with melted butter and coat evenly with the spice mixture.
- Heat olive oil in a skillet over medium-high heat and cook the fillets for 3-4 minutes per side until blackened.
- Warm corn tortillas and assemble your tacos by adding fish fillets topped with shredded cabbage and drizzled with chipotle-lime sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg