Kris's Famous Blackened Fish Tacos, by Kris

Tonight I made my famous Blackened Fish Tacos. My family (well, not my children, but me and my wife) love the fish tacos. I used fresh cilantro from my garden... I call them Blackened, although they are not truly blackened - but I use a cajun spice rub and put them on the grill.

Blackened Fish Tacos:

spice rub:
- 1 tsp course salt (I use sea salt)
- 1 TBSP smoked paprika
- 2 tsp cayenne pepper
- 1 tsp course ground black pepper
- 1/2 TBSP garlic powder
- 1 TBSP onion powder
- 1/2 TBSP ground cumin
- 1 tsp ground coriander seed
- 1 tsp dried oregano
- 1 tsp dried basil

Mix together in small tupperware (I throw it into a small tupperware with a lid and shake the hell out of it until it's mixed well).

For the tacos:
- Mahi Mahi fillets (I use 1 fillet for 2 tacos)
- 1 fresh lime
- 1 TBSP olive oil
- cajun spice rub (see above)

Cilantro-Lime sour cream
- 1 container sour cream
- juice of 1 fresh lime
- handful of cilantro
- 1/2 tsp cracked black pepper

Putting it together:
I used Mahi Mahi for my tacos, but any firm white flesh fish will work (cod, halibut, tilapia, blue marlin). Heat the grill on high while preparing the fillets. I put a small amount of olive oil on the fish, then squeeze a lime over them. Rub the oil and lime juice into the fish, then sprinkle liberally with the spice rub (every bit of fish is covered in the spice rub). Turn the grill down to low and cook fish until done (our grill has 3 heating elements, I usually cook the fish in the middle element on low while the 2 side elements are on medium-high heat). Combine all the ingredients for the cilantro-lime sour cream in a blender and mix until it looks like a green cream sauce. Take the fish off the grill when it is done and squeeze more fresh lime juice over them while they are hot.

To assemble the tacos, I put corn torillas on the hot grill for a few seconds each side. Add a small sprinkling of cheese, place 1/2 fish fillet (cut lengthwise) on the tortilla, top with shredded cabbage, cilantro-lime cour cream, some pico de gallo, fresh cilantro sprigs and a fresh lime wedge. Of course, it goes best served with a tall, cold Mexican beer with lime wedges as well.... I hope that you all try it!