Blackened Fish Tacos
Blackened fish tacos are an easy, flavorful meal with perfectly seasoned, pan-seared fish fillets, fresh pico de gallo and creamy avocado crema , all wrapped in warm tortillas. They come together in under 30 minutes, making them perfect for busy weeknights or casual gatherings.
Ingredients
- 1 lb white fish cut into fillets
- 2-3 tablespoon olive oil for frying
Blackened Seasoning
- 1 teaspoon salt
- 1 ½ teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 ½ teaspoon cumin powder
- 1 teaspoon dried oregano
Pico de Gallo
- 1 medium tomato diced
- ½ red onion diced
- 1 small jalapeno chopped
- 2 tablespoon cilantro chopped
- Pinch salt
- ¼ teaspoon ground black pepper
Assembly
- 4 flour tortillas medium (20cm/8")
- 1 cup avocado crema see note
- ¼ cup purple cabbage sliced
- 3-4 stems cilantro leaves separated
- 1 lime cut into wedges
- 1 jalapeno sliced
Instructions
- Pat the fish fillets dry with paper towels to remove any excess moisture. This helps the seasoning stick and ensures the fish is not soggy.
- In a small bowl, combine the salt, smoked paprika, cayenne pepper, garlic powder, onion powder, ground black pepper, cumin powder, and dried oregano. Rub this blackened seasoning mix evenly onto both sides of the fish fillets. Let the fillets marinate for 10-15 minutes.
- In a separate bowl, combine the diced tomato, red onion, chopped jalapeño, and cilantro. Season with salt and ground black pepper. Stir to combine and refrigerate while you cook the fish.
- In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), lime juice, and a pinch of salt. Blend until smooth. To achieve a drizzle-able consistency, add ¼ cup of water and blend again until you reach the desired thickness.
- Heat a cast iron skillet or non-stick frying pan over medium-high heat. Add the olive oil. Once the oil is hot, carefully place the seasoned fish fillets in the pan. Cook for 2-3 minutes on each side, or until the fish is fully cooked through and slightly browned, forming a crispy crust on the outside.
- While the fish is cooking, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, until they are soft and pliable.
- To assemble, place 2-3 pieces of cooked fish in each warm tortilla. Top with a spoonful of pico de gallo, drizzle with avocado crema, add some crunchy cabbage and garnish with fresh cilantro leaves and sliced jalapeños.
- Serve the tacos with lime wedges on the side for squeezing over the tacos and extra avocado crema for dipping. Enjoy warm!
Video
Notes
- Make avocado crema recipe and set aside in the fridge.
- You can use tilapia, cod, mahi-mahi, or any firm white fish for this recipe. Shrimp or grilled chicken can also be used as alternatives.
- Adjust the cayenne pepper in the blackened seasoning based on your preferred spice level.
- Purple cabbage can be replaced with shredded lettuce or a simple slaw as an extra topping.
Nutrition
Calories: 417kcalCarbohydrates: 26gProtein: 30gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 60mgSodium: 1025mgPotassium: 856mgFiber: 6gSugar: 4gVitamin A: 1081IUVitamin C: 23mgCalcium: 110mgIron: 3mg
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