Blackened Fish Baja Tacos recipe


  • ¼ cup reduced fat sour cream
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1 jalapeno pepper, seeded and chopped
  • 1 cup thinly sliced white onion
  • 1½ teaspoons paprika
  • 1½ teaspoons brown sugar (I used maple sugar.)
  • 1 teaspoon dried oregano
  • ¾ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon oil
  • 4 (6-ounce) lingcod fillets (or fish of your choice)
  • 8 (6-inch) corn tortillas
  • ½ ripe avocado, thinly sliced
  • 4 lime wedges


  • Put the sour cream, cilantro, lime juice, and jalapeno pepper in a food processor and process until smooth. (My small processor worked fine.) Put in a bowl and stir in the sliced onions.
  • Stir the paprika, sugar, oregano, garlic powder, salt, cumin, and cayenne pepper together in a small bowl.
  • Coat the fish fillets on both sides with the spice mixture. Use all of it.
  • Preheat the oven to warm. Heat a cast iron skillet over medium heat until hot. Put the tortillas in the dry skillet, heating them for about 30 – 40 seconds on each side. When all of the tortillas are done, wrap them in foil and keep them in the warm oven.
  • Add the oil to the skillet and heat until it’s hot. Add the fish fillets and cook until the fish flakes easily with a fork, about 3 minutes on each side.
  • 6. Divide the sour cream mixture, fish, and avocado slices evenly between the tortillas. Serve with lime wedges.