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Shared By Steve Hamilton

Blackened Fish Tacos (With Cilantro Lime Sauce) | Valerie's Kitchen

Ingredients

  • 1 ½ pounds skinless white fish fillets mahi mahi, halibut, or cod
  • 2 tablespoons extra virgin olive oil
  • BLACKENED SEASONING MARINADE:
  • 1 ½ teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon fine grain sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper or to taste
  • ¼ cup extra virgin olive oil
  • 1 lime halved and divided
  • CILANTRO LIME SAUCE:
  • ½ cup sour cream
  • ⅓ cup mayonnaise
  • ½ of a bunch of cilantro thick stems removed
  • 1 lime juiced
  • 1 teaspoon minced garlic
  • FOR THE REST:
  • 12 to 14 small street taco size (4½-inch) flour tortillas (or corn for gluten free)
  • Bagged coleslaw mix (no dressing)
  • Avocado
  • Finely shredded Monterey Jack cheese
  • Pico de gallo
  • Lime wedges

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