Making these tacos is a breeze, and in no time, you’ll be serving up a feast that’s sure to impress.

1. Start by preparing the lime crema. In a small bowl, mix the sour cream, lime juice, lime zest, and a pinch of salt. Set aside in the fridge to let the flavors meld.
2. Pat the fish fillets dry with paper towels and coat them evenly with olive oil and blackened seasoning. This is where the magic happens—don’t skimp on the seasoning!
3. Heat a large non-stick skillet over medium-high heat. Once hot, add the fish fillets. Cook for about 3-4 minutes per side, until the fish is cooked through and has a beautiful char.
4. Remove the fish from the skillet and let it rest for a few minutes before flaking it into bite-sized pieces.
5. Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until pliable.
6. Assemble your tacos by layering the fish, shredded cabbage, sliced avocado, and cilantro on each tortilla. Drizzle with the lime crema and serve with lime wedges on the side.

Cooking these tacos always reminds me of the first time I tried blackening spices. The smell is nostalgic, and the process is just as rewarding today as it was then.