Blackened Fish Tacos

Moist and flavorful, blackened fish, crammed into soft corn tortillas and topped with creamy chunks of fresh avocado. I think I need little else in my life right now.

I'm serious, there is so much flavor going on here - you really don't need to worry about additional ingredients. Sure, there are optional taco fillings, like lettuce, tomato, salsa (and all the other things I listed below), but when flavors soar this high, keeping it simple often works best!

About the seasoning: I added a little sugar to the seasoning blend to ensure that it gets blackened and caramelized. That subtle sweetness also balances nicely with the spices.

Blackened Fish Tacos

4 white fish fillets (such as halibut, cod or tilapia), about 5 ounces each
Salt and ground black pepper
4 teaspoons sugar
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
8 soft or crunchy corn tortillas, warmed according to package directions

Optional filling and condiment ideas:
Chopped lettuce
Baby spinach leaves
Shredded carrots
Diced tomatoes
Guacamole or sliced avocado
Sour cream
Shredded cheddar cheese, Monterey Jack cheese or pepper jack cheese
Pickled jalapeno peppers
Black olives
Salsa
Sautéed onions and bell peppers
Lime wedges

Season both sides of fish fillets with salt and pepper. In a small bowl, combine the sugar, paprika, thyme, onion powder, garlic powder and cayenne pepper.  Mix well to combine.  Rub the seasoning all over the fish fillets. 
Heat the oil in a large skillet over medium-high heat.  Add the fish and cook for 2 to 3 minutes per side, until the fish is fork-tender and blackened. Pull the fish apart into 2-inch pieces and serve in tortillas with desired fillings.

Serves 4