Enjoy Mardi Gras with these Blackened Cajun Fish Tacos. Packed full of spice and flavor they are light and satisfying. Easy to make for a quick weeknight dinner!
| Prep Time | 2 Minutes |
| Cook Time | 15 Minutes |
| Servings |
People
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Ingredients
Tacos
- 3 Tablespoons Cajun Blackening Seasoning Check out my recipe for this seasoning blend! (link in recipe notes)
- 16 oz White fish I prefer tilapia, cod, or pollock
- 6 Small Corn Tortillas
- 1 Cup Cooked Rice
- 1 Cup Salsa
- 2 2 oz cups Guacamole I like to buy and freeze a big box of the wholy guacamole individual servings and then just thaw one or two when we want some
- 1 Cup Shredded Cheese
Creamy Taco Sauce
- 1/4 Cup Mayonnaise
- 1/4 Cup Sour Cream
- 1 Teaspoon Siracha add more for a spicier sauce
- 1 Teaspoon Lime or Lemon Juice
Ingredients
Tacos
Creamy Taco Sauce
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Instructions
- Coat the fish liberally on both sides with the cajun blackening seasoning. Place the fish in a pan and sear on medium-high heat until the outside starts to blacken, and the fish is cooked though (the fish should come apart into flakes easily, indicating doneness).
- While the fish is cooking heat up your other taco ingredients and make the sauce. Warm tortillas for 20-30 seconds in the microwave under a wet paper towel. Microwave cooked rice as well.
- Mix all of the sauce ingredients together until smooth and well mixed.
- Once the fish is done load up your tacos with whatever ingredients you like, drizzle the sauce on top, and enjoy!
Recipe Notes
