Ingredients

• 1 1/2 lbs white fish fillets, such as cod, tilapia, or mahi-mahi
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Pat the fish very dry with paper towels.
2. Combine the smoked paprika, garlic powder, onion powder, oregano, cumin, cayenne, and salt in a small bowl.
3. Rub the fish lightly with olive oil and coat evenly with the seasoning mixture.
4. Preheat a large skillet or griddle over medium-high heat. On a Blackstone, lightly oil a hot cooking zone and reserve another area for warming the tortillas.
5. Place the fish on the hot cooking surface and cook without moving for 3 to 4 minutes, depending on thickness, until a dark seasoned crust develops.
6. Carefully flip and cook for another 2 to 4 minutes until the fish is opaque and flakes easily with a fork.
7. Remove the fish from the cooking surface and break it into large pieces.
8. Warm the corn tortillas for about 20 to 30 seconds per side on a clean section of the griddle or in a dry skillet.
9. Divide the blackened fish among the warm tortillas and top with shredded cabbage, avocado, and cilantro.
10. Serve immediately with fresh lime wedges.

Notes & Tips

• Cod, tilapia, mahi-mahi, grouper, or another firm white fish all work well for these tacos.
• Adjust the cayenne pepper depending on how spicy you want the blackened seasoning.
• On a Blackstone, cook the fish and warm the tortillas at the same time using separate temperature zones.
• Avoid repeatedly flipping or moving the fish; leaving it alone helps develop the blackened crust and keeps the fillets from breaking apart.
• A Greek yogurt lime sauce makes an excellent lighter topping.
• Verify that the corn tortillas are certified gluten-free if needed.