Blackened Fish Tacos with Corn Salsa

When it comes to fish tacos, I’ll take blackened fillets over fried almost every time. Maybe it’s because I catch and eat a lot of Gulf Coast redfish, the same species Chef Paul Prudhomme made famous with his blackened preparation. But instead of Creole seasoning, I use cumin, oregano, and ancho chile—the Tex-Mex version of the holy trinity.

Pile the fish into warm tortillas with sweet corn salsa, a drizzle of zesty mojo sauce, and a little cotija cheese. It’s got everything I want in a fish taco: smoky, spicy, tangy flavors with plenty of texture. It’s the only way I’ll eat fish tacos ever again.