Bring bold, Gulf Coast flavor to your table with these Blackened Snapper Fish Tacos from Chef Jean-Paul. Fresh red snapper fillets are dipped in butter, coated in Chef Jean-Paul’s signature Blackening Rub, and seared in a cast-iron skillet for perfectly crispy, smoky flavor. Tucked into warm corn tortillas and topped with fresh pico de gallo, avocado, and cilantro, these tacos are a can’t-miss dish for your next cookout or casual seafood dinner.
Blackened Snapper Fish Tacos
Ingredients
For tacos:
- ½ cup unsalted butter, melted
- 1 pound red snapper fillets, scaled, skinned, and cut into finger-size strips
- 1 to 2 tablespoons Chef Jean-Paul’s Blackening Rub (recipe follows)
- 1 tablespoon olive oil
- 8 (5-inch) corn tortillas
- To serve, pico de gallo, chopped avocado, chopped fresh cilantro leaves, and lime wedges
For Chef Jean-Paul’s Blackening Rub
- 1 tablespoon Spanish paprika
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery seed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cracked black pepper
Instructions
For tacos:
- Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast-iron skillet on grill for 15 minutes.
- Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with Chef Jean-Paul’s Blackening Rub, and pat gently to coat.
- Add oil to skillet (oil should smoke); place fish in skillet. Cook, covered, until browned, 3 to 4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes. Carefully remove skillet from grill.
- Heat a medium skillet or griddle over medium-high heat; add 1 tortilla, and heat until a few brown spots appear, about 30 seconds per side. Repeat with remaining tortillas. Divide fish among tortillas, and top with pico de gallo, avocado, cilantro, and lime juice. Serve immediately.
For Chef Jean-Paul’s Blackening Rub
- In a small bowl, combine all ingredients. Transfer to a sealed container, and store for up to 6 months.
