Pat the fish fillets dry with paper towels, then generously coat each side with the blackened spice mixture made by combining paprika, cayenne, cumin, black pepper, and salt on a plate. Ensure an even coating.
2 tablespoons olive oil
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil shimmers and just begins to smoke, carefully place the spiced fish fillets in the pan.
Sear the fish without moving for about 3-4 minutes, until the spices form a dark, crispy crust and the underside releases easily from the pan.
Flip the fillets and cook for an additional 3-4 minutes, until the fish is opaque and flakes easily with a fork. Remove from heat and set aside.
Warm the tortillas in a dry skillet or microwave, then assemble each taco by placing a piece of fish on a tortilla, topping with shredded cabbage, a squeeze of lime, and a dollop of sour cream.
Serve immediately, garnished with extra lime if desired, and enjoy the smoky, spicy crunch of the blackened fish tacos.
