Spicy Blackened Fish Tacos 🐟 🥑 🌮 #shorts

Spicy blackened fish + creamy avocado sauce = match made in TACO heaven!! 🐟 🥑 🌮 (Full ingredient list and recipe below!)

Inspired by one of my favorite spots in San Antonio, the blackened fish tacos merge the bold flavors of Cajun and Mexican cuisines into one of the most delicious tacos… and all in under 30 minutes!

A few thing that will make this recipe a real winner:
Make the blackened seasoning from scratch. (Store-bought mixes have way too much sodium!)
Toast the tortillas over an open gas flame (carefully!) It gives them the most gorgeous charred edges.
Pull out that mandoline and thinly slice the cabbage for a restaurant-quality presentation.
Don’t skip on the queso fresco- it adds the perfect salty bite!

INGREDIENTS:
Blackened Fish
2 tablespoons blackened seasoning
1 tablespoon brown sugar
¾ teaspoon salt, plus more to taste
1 ¼ pounds cod or other white fish, cut into 5 pieces
2 tablespoons salted butter

Avocado Sauce
1 large avocado, peeled and pitted
⅓ cup Mexican crema or sour cream
⅓ cup packed finely chopped cilantro, plus more for serving
2 tablespoons lime juice, from 1-2 limes
½ teaspoon salt, plus more to taste

For Serving
8 corn tortillas
2 cups thinly sliced red cabbage
Radishes thinly sliced, optional
Jalapeños thinly sliced, optional
Cilantro finely chopped
¼ cup crumbled queso fresco

INSTRUCTIONS:
1. Mix together blackened seasoning, brown sugar, and ¾ teaspoon salt in a small bowl. Sprinkle seasoning over the top and bottom of the fish pieces. Use your hands to pat the seasoning so it adheres to the fish.
2. Heat a large cast iron skillet over medium heat. Add the butter. Once the butter begins to bubble, add the fish to the skillet and cook for 3-4 minutes. Flip and cook 3-4 additional minutes. If pieces are thicker than 1-inch, sear on the ends to ensure the fish is cooked through.
3. Meanwhile, add the avocado, crema, cilantro, lime juice, and salt to a small food processor or blender. Process until completely smooth and thoroughly combined.
4. Carefully toast corn tortillas over an open gas flame or lightly fry in additional oil or butter in a large skillet over medium heat for 1 minute per side.
5. Serve blackened fish on toasted corn tortillas with avocado sauce, shredded cabbage, radishes, jalapeños, chopped cilantro, and queso fresco.