Blackened Fish Tacos Recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
215 kcal
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Course
Main Course, Lunch, Dinner
Blackened Fish Tacos Recipe
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Craving tacos with a little kick? These Blackened Fish Tacos with avocado sauce are spicy, creamy, and ridiculously easy to make—perfect for Taco Tuesday or any night of the week.
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Ingredients
Blackened Fish
- 2 tablespoons Cajun Seasoning
- 1 tablespoon packed brown sugar
- ¾ teaspoon salt
- 1 ¼ pounds cod or other white fish, cut into 5 pieces
- 2 tablespoons salted butter
Avocado Sauce
- 1 large avocado peeled and pitted
- ⅓ cup Mexican crema or sour cream
- ⅓ cup packed finely chopped cilantro
- 2 tablespoons lime juice from 1-2 limes
- ½ teaspoon salt
For Serving
- 8 corn tortillas
- 2 cups thinly sliced red cabbage
- radishes thinly sliced, optional
- jalapeños thinly sliced, optional
- fresh cilantro chopped
- ¼ cup Crumbled queso fresco
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Instructions
- For the Blackened Fish: Mix together the Cajun seasoning, brown sugar, and salt in a small bowl. Sprinkle seasoning over the top and bottom of the fish pieces. Use your hands to pat the seasoning so it adheres to the fish.
- Heat a large cast-iron skillet over medium heat and add the butter. Once the butter begins to bubble, add the fish to the skillet and cook for 3-4 minutes. Flip and cook 3-4 additional minutes. If pieces are thicker than 1 inch, sear on the ends to ensure the fish is cooked through.
- For the Avocado Sauce: Add the avocado, crema or sour cream, cilantro, lime juice, and salt to a small food processor or blender. Process until completely smooth and thoroughly combined.
- To Assemble the Tacos: Carefully toast corn tortillas over an open gas flame. Alternatively, lightly fry them in additional avocado oil or butter in a large skillet over medium heat for 1 minute per side.
- Serve blackened fish on toasted corn tortillas with Avocado Sauce, shredded cabbage, radishes, jalapeños, chopped cilantro, and queso fresco, if desired.
Notes
- Seasoning. If possible, use this Cajun Seasoning recipe or look for a store-bought one that doesn't have a ton of added salt/sodium.
- Skillet. The cast-iron is key if you want that classic crusty char!
- Storage. The cooked fish will last for up to 2-3 days in an airtight container. Place the chopped and shredded topping ingredients in their own individual containers. Store the avocado sauce in an airtight container for up to 3-4 days. Freezing is not recommended as the texture of all of the ingredients will change upon thawing.
- Avocado Sauce. Avoid making this in advance, it will last for up to 2-3 days. You can cover with plastic wrap to prevent turning browning.
Nutrition Information
Show Details
Calories
215kcal
(11%)
Carbohydrates
16g
(5%)
Protein
16g
(32%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
45mg
(15%)
Sodium
1145mg
(48%)
Potassium
500mg
(14%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
331IU
(7%)
Vitamin C
8mg
(9%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 1145mg | 48% |
| Potassium | 500mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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