Blackened Fish Tacos have a flavor combination explodes with deliciousness. They're spicy, cool, soft, crunchy, hearty and a touch sweet -- all at once! You simply won't be able to get enough!
* Please note that the Pickled Cabbage in the recipe should be made at least three hours ahead of time (and ideally the day before).
Preheat the oven. Preheat the oven to 375°F.
Prepare the spice mix. In a small bowl, combine the garlic powder, onion powder, ground thyme, ground oregano, paprika, salt and cayenne. Set aside.
Flavor the sour cream. In a small serving bowl, combine the sour cream with the chipotles in adobo and honey. Season to taste with a bit of salt. (Here's How to Season to Taste.)
Prepare the fillings. Add the sliced avocados, pickled cabbage, salsa, chopped tomatoes, shredded lettuce, sliced olives and lime wedges in serving bowls. Set aside.
Sauté the fish. Place the fish fillets on a clean, dry surface and coat the bottom of a large sauté pan with the oil. Heat the pan over high heat. While it's heating, sprinkle both sides of the fillets evenly with the spice mix. Once the pan is very hot, add a few of the coated fillets to it. You should hear a sizzling sound when they hit the pan -- if you don't, it's not hot enough yet. There should be a bit of space between each fillet, so if your pan isn't large enough for all of them, just sauté in batches. Sauté the fish just until it's cooked through, about 1 minute per side (for Petrale Sole). Once the fish is cool enough to touch, use a fork to break it into smaller pieces to fit in the tortillas. Place them on a large plate. Set aside.
Warm the tortillas. Spread the tortillas out on a sheet pan and place them in the preheated 375°F oven just until they're warm, about 5 minutes.
Serve! Place all of the prepared ingredients in their serving bowls and plates on the table and let everyone make their own tacos.
Calorie count is only an estimate.