Blackened Fish Tacos

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Fish spatula
• •Kitchen towel for warming tortillas

Instructions

1. 1

   Choose your fish

   Start at the fish counter. Look for fillets that smell like the ocean, not like fish. The flesh should be firm, translucent, and spring back when pressed. Mahi-mahi holds up beautifully to the spice crust, but snapper or cod work just as well. What matters is freshness. Ask when it came in.

   If your fish was frozen, that is fine. Flash-frozen fish caught at sea is often fresher than so-called fresh fish that spent days on a truck.
2. 2

   Mix the blackening spice

   Combine the paprika, cumin, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper in a small bowl. Stir until the color is uniform. This blend should smell warm and smoky, with enough heat to wake things up without burning your lips.

3. 3

   Make the lime crema

   Whisk the sour cream with two tablespoons of lime juice, the zest, and a pinch of salt until smooth. Taste it. The crema should be bright and tangy, a cool counterpoint to the spiced fish. If it tastes flat, add more lime. Set aside in the refrigerator.

4. 4

   Dress the slaw

   Toss the shredded cabbage with the chopped cilantro, two tablespoons lime juice, olive oil, and a pinch of salt. Work the dressing through with your hands so every ribbon is coated. The cabbage should taste lively, a little sour, a little grassy from the cilantro. Let it sit while you cook the fish.

   A mix of red and green cabbage is beautiful, but use what you have. The crunch matters more than the color.
5. 5

   Season the fish

   Pat the fish fillets completely dry with paper towels. Moisture is the enemy of a good crust. Brush both sides lightly with oil, then press the spice mixture firmly onto every surface. You want a thick, even coating that will char without burning.

6. 6

   Blacken the fish

   Heat a cast iron skillet over high heat until a drop of water sizzles and evaporates immediately. Add the remaining oil and swirl to coat. Lay the fish in the pan and do not touch it. Let it cook undisturbed for three to four minutes until the bottom is deeply browned, almost charred. Flip once and cook another two to three minutes until the fish flakes easily and is opaque throughout.

   Turn your exhaust fan on high. Blackening creates smoke. This is normal. Open a window if you need to.
7. 7

   Warm the tortillas

   While the fish rests, warm your tortillas directly over a gas flame for about fifteen seconds per side, or in a dry skillet until pliable and lightly charred in spots. Stack them in a clean kitchen towel to keep warm. Good corn tortillas should smell like corn, not cardboard.

8. 8

   Break the fish into pieces

   Transfer the fish to a cutting board and let it rest for two minutes. Break it into large, rustic chunks using two forks. You want pieces with character, not shreds. Some should have more crust than others.

9. 9

   Assemble the tacos

   Lay two tortillas overlapping on each plate. Divide the fish among them. Top with a generous handful of slaw and a drizzle of lime crema. Finish with fresh cilantro sprigs and a lime wedge for squeezing. Serve immediately. These do not wait.

Chef Tips

• •Seek out a fishmonger who knows the boats. Ask questions. Where was this caught? How long ago? The best fish markets welcome curiosity.
• •Corn tortillas from a local tortilleria will transform this dish. They should be soft, pliable, and smell like actual corn. If yours crack when folded, they are too dry or too old.
• •The spice blend keeps for months in a jar. Make a double batch. It works on chicken, shrimp, and vegetables too.
• •If good fresh fish is unavailable, look for frozen wild-caught mahi-mahi or cod. Thaw slowly in the refrigerator overnight.

Advance Preparation

• •The spice blend can be mixed up to 3 months ahead and stored in an airtight jar.
• •The lime crema improves after an hour in the refrigerator and keeps for up to 5 days.
• •The slaw can be dressed 30 minutes ahead. Any longer and it loses its crunch.

Frequently Asked Questions

Nutrition Information

1 serving (about 210g)