Quick and Easy Fish Tacos

These Quick and Easy Fish Tacos are just so simple to prepare and really tasty, too! A little seafood seasoning, smoked paprika, lime juice, and a big ol’ skillet, and you will be enjoying Taco Tuesday in almost no time at all!

Add any toppings you like to these tacos. Finely shredded red cabbage is a classic, or make it easy with a jar of store-bought pickled jalapenos or a jar of salsa verde. If you’re feeling extra ambitious, make-ahead a batch of these Mexican-Spiced Pickled Jalapenos, or whip up some easy Mango and Tomato Fresh Salsa. And don’t forget to finish it off with a dollop of sour cream and a sprinkling of cheese!

Easy Blackened Fish Tacos

Yield: 6

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Ingredients

• 6 corn tortillas
• 1 1/2 pounds fish fillets (tilapia, mahi mahi, halibut or cod work well)
• 1 tablespoon Old Bay Seasoning (or other seafood seasoning)
• 1 teaspoon smoked paprika
• 2 tablespoons oil + extra for tortillas
• Juice of 1 lime

Optional Toppings

• Avocado slices
• Finely shredded red or green cabbage
• Salsa verde, or Mango and Tomato Fresh Salsa
• Sour Cream
• Pickled jalapenos, or Mexican-Spiced Jalapenos
• Cotija cheese, or other favorite cheese
• Red onion, thinly-sliced

Instructions

1. Season fish with seafood seasoning and smoked paprika. Set aside.
2. Prepare corn tortillas by brushing tortillas with oil and toasting on both sides in a hot skillet, until they start to soften and get a little color. (About a 30-60 seconds per side.) Wrap them loosely in foil and set aside until fish is ready.
3. In the same skillet, on medium-high heat, add remaining 2 tablespoons oil.
4. When oil is hot, cook the fish until just done, about 2 minutes per side. Cook until it flakes easily with a fork, but don't over-cook.
5. Remove the fish to a plate, and break into large pieces with a fork. Squeeze lime juice over fish.
6. Assemble tacos by adding fish to each tortilla, and adding toppings of choice. Serve immediately.

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