Taco Tuesdays: Blackened Fish Tacos


Get a kick of Cajun spices with this flavourful taco recipe!

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Blackened Fish Tacos

Makes 4 servings

1 (500g) Tilapia fillet, sliced into 4

1 Tbsp Cajun spice mix

2 tsps Lime (dayap) juice or calamansi or lemon juice

1 Tbsp Cooking oil

4 pcs Corn tortilla

2 Tbsps Pico de gallo

1 Ripe avocado, halved lengthwise, pitted, and sliced into 1 cm thick

2 Tbsps Sour cream

4 Cilantro leaves

  1. Rub and coat Cajun spice mix on each side of the tilapia fillet. Then, squeeze lime juice on each portion.
  2. Heat cooking oil in a non-stick pan. Pan fry seasoned tilapia fillet until golden dark brown on each side and flesh turns white and flaky. The internal temperature should be at least 145°F.
  3. To assemble, top the corn tortilla with a blackened fish fillet then add a tablespoon of pico de gallo, and three slices of avocado. Drizzle sour cream on top and garnish with cilantro sprigs.

Cajun Spice Mix

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Spanish paprika

1 tsp Ground black pepper

1 tsp Dried oregano

1 tsp Dried thyme

1 tsp Ground cumin

  1. Mix all ingredients and store in an airtight container.

Pico de Gallo

Diced tomatoes

White onions

Chopped cilantro

Lime or lemon juice, to taste

Salt and pepper, to season

  1. Combine all ingredients in a bowl and serve with the Blackened Fish Tacos.