Gluten-Free Blackened Fish Tacos recipe with honey lime slaw makes an easy, healthy, and affordable dinner fast! In less than 30 minutes you'll have baked spicy fish, piled with tangy slaw, and drizzled with creamy, finger-licking taco sauce!
Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray or line with parchment paper. Set aside.
Pat the fish dry by placing on a paper-towel lined plate and blotting the top with more towels. Set aside.
In a large ziplock bag, combine the olive oil, lime juice, and remaining seasonings. Massage the bag to combine and then add the fish. Move around the fish in the bag so the seasoning coats the fish all over. Set aside while the slaw is made.
In a small bowl whisk together the lime juice, olive oil, honey, vinegar, salt and pepper. Combine the slaw and cilantro in a large bowl. Pour the slaw dressing over the top and stir to combine. Set aside for the flavors to meld and soften the slaw while the fish bakes.
Lay the fish on the prepared baking pan and bake for 10-15 minutes, or until fish is opaque and flakes easily.
While the fish is baking, stir together the sour cream and sriracha for the taco sauce.
Once the fish is done, serve immediately on warmed tortillas with slaw and taco sauce.
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My favorite method is to drizzle a dash of oil in a non-stick skillet and warm on both sides to lightly fry.Try "charred" tortillas as another option. Turn on a gas stove burner and place the tortilla directly on the grate for about 20 seconds per side, using tongs to flip.Every taco night I use this cheap kitchen must-have! A tortilla pouch is great for warming shells in the microwave or keeping already-warmed tortillas hot during dinner!
The slaw, taco sauce, and fish seasoning marinade may all be prepared ahead of time. However, I advise not letting the fish sit in the marinade more than 30 minutes because the lime's acidity will start to "cook" the fish and break it down.