5.0 from 24 votes
Blackened Fish Tacos Recipe
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 215 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Mexican , Cajun
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
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.
Cup of Yum
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
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
% 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.