Ingredients

For the Taco Sauce

• ½ lime, juiced

• ½ cup sour cream

• ½ cup mayonnaise

• 1 teaspoon garlic salt

• ½ cup cilantro, chopped

  For The Blackened Fish

• 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

• 1 stick, ½ cup unsalted butter, melted

• 2 lbs white fish, cut into 1-inch thick fillets

• 3 tablespoons olive oil

• For Serving

• Corn tortillas, warmed (or flour tortillas)

• Cotija cheese, crumbled

• Lime wedges

• Fresh cilantro, lightly chopped

• Shredded purple cabbage

Directions

1. Make the Fish Taco Sauce: In a food processor or blender, blend together the lime juice, sour cream, mayo, garlic salt, and chopped cilantro. Blend until smooth. Taste and adjust seasonings, if needed. Set aside in the refrigerator until ready to serve.

2. Make the Blackened Fish: In a large bowl, mix together the seasonings to make your blackening seasoning: garlic powder, paprika, onion powder, cayenne pepper, dried thyme, dried basil, dried oregano, salt, and black pepper. Set aside.

3. Place melted butter in a shallow bowl, and gently dip the fish pieces into the melted butter. Place them on a separate plate, and sprinkle generously on both sides with the blackening seasoning.

4. Coat a cast iron skillet with olive oil, and heat on medium-high heat. Carefully place the coated fish into the hot skillet, and saute for 2 minutes on each side, or until the fish is cooked and flaky in the middle. Take the cooked fish out of the skillet, and place on a paper-towel-lined plate. Repeat this process until all of the fish have been cooked. Add more oil to the pan, if needed, between batches.

5. Warm the corn tortillas, and fill each tortilla with cabbage shreds, blackened fish, fresh chopped cilantro, cotija cheese crumbles, and drizzle with the prepared taco sauce. Pair with lime wedges and serve immediately.

   Notes:

   *Store fish up to 2 days in the fridge in an airtight container.

   **Refrigerated sauce will stay fresh up to 1 week in a jar or airtight container.

   ***To Reheat: Warm fish in a covered skillet on low heat until heated through. Do not overcook.