Blackened Fish Tacos
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
- 1 1/2 pounds white fish (snapper, cod, etc), sliced into 2-inch strips
- 3 limes, juiced
- 1/4 cup butter, olive oil, coconut oil, or avocado oil (for frying)
- Grain-free tortillas, warmed
- 1 batch of Chunky Mexican Coleslaw
- Fresh cilantro, for garnish
- Fresh jalapeno, sliced thin, for garnish
- 1 lime, quartered, for garnish
- Pinch sea salt, for garnish
For the blackened rub:
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Place the strips of fish in a large bowl and cover with the lime juice. Let marinade for 5 to 10 minutes, but no longer than 20 minutes. Drain the lime juice off once finished and set the fish aside.
- In a medium-sized bowl, add the blackened rub ingredients together and whisk to combine.
- Add the cooking fat to a large skillet over medium-high heat. Once heated, start cooking the fish.
- To cook the fish, dip each piece into the blackened rub and coat well on all sides. Place the seasoned fish in the hot oil, cooking each side for about 3 minutes, or until flaky and white. Transfer the cooked fish to a separate bowl or plate and repeat for the rest of the batch.
- Serve in the tortilla of your choice with the Chunky Mexican Coleslaw, fish, cilantro, jalapeno, lime juice, and sprinkle of sea salt.