• In a small bowl, whisk together all the spices for the blackening seasoning. You may have some leftovers which can be stored in an airtight container for up to 3 months.
• Place the fish in a baking dish or other container and season liberally with blackening seasoning. Reserve 1 teaspoon of seasoning for the white sauce. Let the fish sit in the seasoning blend for at least 30 minutes, up to 3 hours.
• Whisk together the mayonnaise, sour cream, lime juice, and 1 teaspoon of blackening seasoning until smooth. Refrigerate until ready to use.
• Depending on how many pieces of fish you have, you may want to cook them in batches. Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Once the butter is melted and foamy, add the fish in a single layer. Cook for 3-4 minutes per side, until browned and the fish is cooked through and flaky. Continue to add butter to the pan as necessary as you cook the remaining fish.
• Gently flake the fish into large chunks and assemble on warmed corn tortillas topped with cabbage, pico de gallo, and some of the sauce. Serve with lime wedges on the side.

Storage Instructions

• I personally don’t like to reheat fish, so I only make as much as I know we’ll eat that night. That being said, if you do have any leftover fish, you can store it in an airtight container in the fridge for up to 2 days.

  To reheat: Microwave in short increments until the fish is just heated through.You can store the pico de gallo and white sauce for up to 3 days in airtight containers.