- 2 teaspoon smoked paprika
- ½-1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 lb. walleye or other firm whitefish fillets
- ½ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 1 tablespoon lime juice
- 1-2 teaspoons sriracha
- 1 teaspoon garlic powder
- Small taco shells of your choice
- 1 cup coarsely torn greens - I used spinach and escarole
- 1 small sliced red onion
- 1 avocado, pitted and sliced thin
In a small bowl, mix the first 9 ingredients (smoked paprika through ground pepper). If you want, you can make a large batch by increasing the measurements by 6-10 and storing the rest of the blackening seasoning in a small resealable jar.
Sprinkle the blackening seasoning generously on all sides of the walleye fillets. Place the fillets on a broiler pan and broil on high for 6 minutes per side or until the fish is fully cooked. Set aside and keep warm.
Mix the next 5 ingredients (mayonnaise through sriracha) in a small bowl or clean squeeze bottle. Whisk the sauce in the bowl or shake the contents of the squeeze bottle to form a smooth sauce. Set aside.
To assemble the tacos, arrange pieces of fish, torn greens, sliced red onion, and slices of avocado on tortillas - choose corn tortillas for a gluten free version. Drizzle or squeeze the creamy sriracha sauce generously over the top and serve immediately.
- Yields: 6 servings (1 serving is 2-3 tacos)
- Preparation Time: 30 minutes