Spicy Blackened Fish Fajitas – Spice-rubbed fish cooked to perfection, tucked into tortillas with peppers and onions. You’ll love this one!
I’ve got a recipe queue longer than I am tall, but sometimes there are recipes that stop me in my tracks and call to me. I saw this idea for fish fajitas on The Kitchn and could. not. help. myself.
My thoughts? Fish fajitas are totally amazing.
They are definitely spicy, but not so much so that they just taste like burning. I cut the recommended amount of cayenne in half in my adaptation, but if you’re serving them to children, or are concerned about the spice yourself, feel free to cut the cayenne pepper in half again.
I think the fresh limes are absolutely essential. Don’t leave them out! The lime juice helps temper the spice and adds a fantastic flavor that really ties things together. (I also think the cilantro is important, but if you can only choose one, go with the lime.)
One other note on the recipe: if you prefer, you can use another white fish. I used tilapia since it was a great price and it worked beautifully. Use whatever you can find for a good price!
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