Blackened Fish Tacos Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 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
Description
This Blackened Fish Tacos recipe begins by mixing Cajun seasoning, brown sugar, and salt to create a spice rub that adheres to the cod pieces. Cooking the fish in a buttered cast-iron skillet over medium heat develops a charred crust that enhances the fish's natural flakiness and moisture. The avocado sauce blends peeled avocado with Mexican crema, cilantro, lime juice, and salt, providing a smooth, tangy complement to the spiced fish.
To assemble, corn tortillas are toasted over an open flame or fried lightly for softness and slight crispness. The blackened fish is placed inside each tortilla and topped with shredded red cabbage for crunch, thinly sliced radishes and jalapeños for added freshness and heat, fresh cilantro leaves, and crumbled queso fresco for a creamy finish. This layering creates tacos with smoky, spicy, creamy, and crisp elements.
Cast-iron skillets are recommended to achieve the characteristic blackened crust on the fish. The prepared fish and avocado sauce can be stored separately in airtight containers; the fish is best consumed within 2-3 days, and the avocado sauce keeps for 3-4 days if stored with plastic wrap to prevent browning. The recipe advises making the sauce shortly before serving to maintain freshness.
Ingredients
Blackened Fish
- 2 tablespoons Cajun seasoning
- 1 tablespoon brown sugar packed
- ¾ teaspoon salt
- 1 ¼ pounds cod or other white fish, cut into 5 pieces
- 2 tablespoons butter salted
Avocado Sauce
- 1 avocado peeled and pitted, large
- ⅓ cup Mexican crema or sour cream
- ⅓ cup cilantro packed, finely chopped
- 2 tablespoons lime juice from 1-2 limes
- ½ teaspoon salt
For Serving
- 8 corn tortillas
- 2 cups red cabbage thinly sliced
- radish thinly sliced, optional
- jalapeños thinly sliced, optional
- cilantro chopped, fresh
- ¼ cup queso fresco crumbled
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
- Use a prepared or homemade Cajun seasoning with moderate salt for the fish rub.
- A cast-iron skillet is recommended to achieve the signature blackened crust on the fish.
- Store cooked fish in an airtight container for up to 2-3 days; keep toppings separate.
- Avocado sauce can be refrigerated for 3-4 days; cover with plastic wrap to slow browning and use within 2-3 days for best flavor.
- Freezing the assembled tacos or sauce is not recommended due to texture changes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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