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Blackened Fish Tacos


Blackened Fish Tacos
Jody Hoy
This recipe for fish tacos is quick, easy, and delicious, and sure to be a hit with kids of all ages. Warm tortillas are rolled around a filling of assertively spiced and pan-seared mahi, salmon, or halibut, and served with all the accompaniments: red or green salsa, chopped cilantro, and guacamole. These are great fun for a party, and alternative fillings include rice and beans or chicken.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • For the spice mix:
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • For the tacos:
  • 8 6-inch flour or corn tortillas
  • 1 tablespoon olive oil
  • 4 4-ounce filets of mahi, salmon, or halibut, each about 1/2-inch thick
  • Salsa cruda, salsa verde, guacamole, and chopped cilantrto for serving


Prepare the spice mix: blend all ingredients together in a spice mill or small bowl. (Keep any leftover mix in an airtight container for another time.)
Heat a flat-bottomed skillet over medium flame. Warm the tortillas about 1 minute on each side and stack on a plate. Cover the tortillas with a clean cloth towel or napkin and hold in a warm oven.
Add the olive oil to the skillet and increase flame to medium high. Sprinkle the fish filets liberally with the spice mix on both sides and place in a single layer in the pan. Cook about 4 minutes on each side, until golden brown, tender, and cooked through. Remove the filets to a plate and cut into strips.
Assemble the tacos: place several strips of fish in the center of a tortilla, add desired toppings, roll, and enjoy!
Serves 4
Copyright 2010 by Jen Hoy

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