Blackened Fish Tacos with Street-Corn Crema & Heirloom Pico

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1 1/4 lb firm white fish fillets (cod or tilapia)
• 8 corn tortillas
• 1 1/2 cups fresh corn kernels
• 2 cups heirloom tomatoes, diced
• 1 jalapeño, minced
• 1/3 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 3 Tbsp lime juice
• 1/2 cup sour cream
• 2 Tbsp mayonnaise
• 1/4 cup cotija cheese, crumbled
• 1 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp neutral oil
• 2 cups shredded green cabbage

Instructions

1. 1Stir together chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Pat the fish completely dry and coat both sides evenly with the spice rub so a dark crust will form.
2. 2Make the heirloom pico: combine diced tomatoes, half the red onion, minced jalapeño, half the cilantro, and half the lime juice. Season with salt and set aside so juices mingle.
3. 3Char the corn in a dry skillet over high heat 3 to 4 minutes until blistered and fragrant. Cool slightly, then fold most of it into sour cream and mayonnaise with remaining lime juice, a spoon of cotija, and chili powder for street-corn crema.
4. 4Heat a large cast-iron skillet or grill pan over medium-high until very hot. Add the oil and swirl to coat. Lay the fish in a single layer without crowding.
5. 5Cook the fish 3 to 4 minutes undisturbed until the underside is deeply blackened and releases easily. Flip carefully and cook another 2 to 3 minutes until the flesh flakes easily and is opaque in the center.
6. 6Transfer fish to a plate and flake into large chunks with a fork. Warm the corn tortillas in the same skillet 20 to 30 seconds per side until pliable and lightly toasted; stack under a towel to keep soft.
7. 7Build tacos: smear street-corn crema on each tortilla, add shredded cabbage, top with blackened fish, spoon on heirloom pico, and finish with remaining charred corn, cotija, and cilantro.
8. 8Serve immediately with extra lime wedges on the side so everyone can brighten their tacos at the table.