Ingredients
Scale
- 2 lbs white fish fillets (tilapia, cod, or mahi-mahi)
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- ½ cup sour cream
- ½ cup mayonnaise
- 3 tablespoons olive oil
- Corn tortillas
- Shredded cabbage
- Fresh cilantro
- ½ lime (juiced)
- 1 teaspoon garlic salt
- 1 chipotle pepper in adobo sauce (chopped)
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup plant-based butter (melted)
Instructions
- Prepare the Chipotle-Lime Sauce: Combine lime juice, sour cream, mayonnaise, garlic salt, chopped chipotle pepper, and cilantro in a mixing bowl until smooth.
- Create the Blackening Seasoning: Mix garlic powder, paprika, onion powder, cayenne pepper, thyme, basil, oregano, salt, and black pepper in another bowl.
- Coat the Fish Fillets: Brush each fish fillet with melted plant-based butter and coat generously with the blackening seasoning.
- Cook the Fish: Heat olive oil in a non-stick skillet over medium-high heat. Cook the fillets for about 3-4 minutes on each side until blackened and cooked through.
- Assemble Tacos: Warm corn tortillas; place cooked fish on each tortilla; top with shredded cabbage and drizzle with chipotle-lime sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (about 240g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg