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Tacos: Blackened Fish (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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