Fish tacos are the best when they are spicier than the usual. Today, I share with you this easy Spicy Fish Tacos With Creme Fraiche, Lime, & Avocado recipe.
1poundboneless fresh white fishlike Tilapia or Halibut
Blackened Seasoning Ingredients
1 ½tablespoonground coriander
1tablespoonchilli powder
1tablespoondried oregano
1teaspoonbrown sugar
1tablespoonground Cumin
½tablespoonground black pepper
1teaspoonsalt
Tacos Ingredients
3mediumavocadosripe
3mediumlimes
1packageflouror corn tortillas
2cupsfresh salsa
1cupcreme fraiche
Instructions
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.