The actual recipe I used for the fish tacos ended up being a culmination of a few different recipes I found that served my purposes.
The star ingredient in this menu was fresh limes (I know I’m loving/craving citrus these days, so I may be slightly biased, but still). Limes have this wonderfully sour and acidic flavour that compliments spicy and sweet dishes alike, not to mention it looks colourful and fresh sitting on a plate.
There is something nice about the flavour combination of blackened fish, spicy salsa, sliced avocado, creme fraiche, and warmed tortillas, all cut with a squeeze of lime that makes you appreciate the messy act of devouring fish tacos all over again!
Spicy Fish Tacos With Creme Fraiche, Lime, & Avocado
- 1 pound boneless fresh white fish like Tilapia or Halibut
Blackened Seasoning Ingredients
- 1 ½ tablespoon ground coriander
- 1 tablespoon chilli powder
- 1 tablespoon dried oregano
- 1 teaspoon brown sugar
- 1 tablespoon ground Cumin
- ½ tablespoon ground black pepper
- 1 teaspoon salt
- 3 medium avocados ripe
- 3 medium limes
- 1 package flour or corn tortillas
- 2 cups fresh salsa
- 1 cup creme fraiche
- Mix all of the spices for the blackened seasoning (coriander and salt) in a small bowl. Rub on both sides of the fish until all the seasoning has been used.
- Heat the oven to 150°C (or 300°F). Wrap the flour or corn tortillas in foil and pop them in the oven to warm.
- In a large frying pan or skillet, heat 1 tablespoon of olive oil over medium-high heat. When it turns hot, add the fish and cook for 3-4 minutes per side, adding more oil if necessary to prevent sticking. Keep the fish centred in the pan, so it cooks evenly and just until it begins to fall apart. Remove from the pan and cover it with foil.
- Slice the limes into wedges. Put the salsa, shredded cheese, and creme fraiche into separate bowls and set out for serving. Halve and thinly slice the avocado; squeeze a lime wedge over it to prevent it from browning.
- To assemble the tacos, take a warmed tortilla and put some of the blackened fish, then salsa, cheese, and a spoonful of creme fraiche, top with sliced avocado. Serve plates with a couple of lime wedges on the side.