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Blackened Fish Tacos
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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.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 tacos
Calories: 417 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 475 g (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 black pepper ground
  • 1 ½ teaspoon cumin powder
  • 1 teaspoon oregano dried
Pico de Gallo
  • 1 medium tomato diced
  • ½ red onion diced
  • 1 jalapeño chopped, small
  • 2 tablespoon cilantro chopped
  • Pinch salt
  • ¼ teaspoon black pepper ground
Assembly
  • 4 flour tortillas medium (20cm/8")
  • 1 cup avocado crema see note
  • ¼ cup purple cabbage sliced
  • 3-4 tems cilantro leaves separated
  • 1 lime cut into wedges
  • 1 jalapeño sliced

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve the tacos with lime wedges on the side for squeezing over the tacos and extra avocado crema for dipping. Enjoy warm!

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 Information

Calories 417kcal (21%) Carbohydrates 26g (9%) Protein 30g (60%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 14g (70%) Cholesterol 60mg (20%) Sodium 1025mg (43%) Potassium 856mg (18%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 1081IU (22%) Vitamin C 23mg (26%) Calcium 110mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 tacos

Amount Per Serving

Calories 417

% Daily Value*

Calories 417kcal 21%
Carbohydrates 26g 9%
Protein 30g 60%
Fat 23g 35%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Cholesterol 60mg 20%
Sodium 1025mg 43%
Potassium 856mg 18%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 1081IU 22%
Vitamin C 23mg 26%
Calcium 110mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.