4.9 from 39 votes
Blackened Fish Tacos Recipe
Blackened fish tacos with homemade spice mix served with sweet & spicy pineapple salsa & creamy cilantro avocado sauce
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Calories:
442 kcal
Course:
Main Course, Dinner
Cuisine:
Mexican
Ingredients
- 1 pound white fish fillet halibut, mahi mahi, cod, tilapia
- 10 flour tortillas use corn tortilas for gluten free option
Spices:
- 1 ½ tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
Pineapple salsa
- 1 cup pineapple fresh pineapple works best
- ½ cup red pepper finely diced
- ¼ cup red onion finely diced
- ¼ cup cilantro chopped
- ½ jalapeño finely diced
- ¼ lime
- ½ teaspoon kosher salt
Avocado Cilantro Sauce
- 1 avocado
- ⅓ cup yogurt
- 1 cup cilantro leaves and stems
- 2 garlic cloves
- 1 jalapeño use only half for less spice sauce
- 1 teaspoon kosher salt
- ¼ lime
Instructions
- In a wide bowl mix all of the dry spices for the spice blend and keep aside.
- Cut the fish fillet into 4 pieces and then coat each piece with the seasoning, pressing & turning the fish gently in the spice bowl to coat all the sides.
- Heat a cast-iron skillet or a nonstick pan over medium heat. Add oil and once it's heated, place the seasoned fish pieces on the pan. Depending on the thickness of the fish you can turn the fish in 2 to 4 minutes and cook on the other side for 2 to 4 minutes. Take the fish out and gently break it with a fork.
- In a medium bowl mix pineapple, red pepper, jalapeños, and onion. Add cilantro, salt & squeeze fresh lime juice. Mix well.
- To make the avocado cilantro sauce, add cilantro, avocado, yogurt, garlic, jalapeno & salt to the food processor. Squeeze lime juice. Blend until smooth.
- To warm the tortillas you can cook them directly over medium flame until it gets a few charred marks. Use stainless steel pair of tongs to turn them over after 30 to 40 seconds.
- To assemble the tacos, place a few spoonfuls of fish in the center of the tortilla. Top with pineapple salsa and cilantro avocado sauce. Serve immediately.
- Any leftover fish, salsa, or sauce can be refrigerated for up to 2 days.
Cup of Yum
Notes
- Variations:
- For a gluten-free meal, use corn tortillas or gluten-free tortillas
- Substitute fish with shrimp for delicious blackened shrimp tacos
- For a dairy-free option, use soy yogurt in the avocado cilantro sauce
- Have a mango on hand? use instead of the pineapple and make mango salsa
- Have a grill on? Cook your fish on the grill, over grill mat
- Generously brush oil on the fish and bake it in the oven at 400 degrees for 10 minutes, then broil for 1 min for perfect blackening on the top
Nutrition Information
Calories
442kcal
(22%)
Carbohydrates
49g
(16%)
Protein
31g
(62%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
61mg
(20%)
Sodium
1658mg
(69%)
Potassium
924mg
(20%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
2606IU
(52%)
Vitamin C
59mg
(66%)
Calcium
148mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 442
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 1658mg | 69% |
| Potassium | 924mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 2606IU | 52% |
| Vitamin C | 59mg | 66% |
| Calcium | 148mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.