Blackened Fish Tacos with Creamy Avocado Sauce
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
10
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Calories
207 kcal
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Course
Main Course
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Cuisine
Mexican
Blackened Fish Tacos with Creamy Avocado Sauce
Description
This recipe uses tilapia fillets trimmed and halved, then generously rubbed with Cajun seasoning to achieve a blackened spice crust once roasted in a hot oven. The fish cooks quickly until opaque and flakes easily, retaining moisture and boldness. Meanwhile, the creamy sauce is made by combining tartar sauce with ripe avocado, fresh cilantro, lime juice, and salt, creating a smooth, zesty accompaniment that softens the spice of the blackened fish.
Shredded cabbage tossed with lime juice and salt adds a crisp fresh layer with acidity to the taco assembly. Corn tortillas are warmed and lightly sprayed with cooking oil before assembling the tacos with fish, cabbage, and avocado sauce. The combination yields a textural contrast between the tender fish, crunchy cabbage, and creamy topping.
These tacos make a light but flavorful meal, highlighting simple ingredients and quick preparation. Garnishing with extra cilantro and lime wedges allows additional freshness at serving. The recipe balances bold seasoning with cooling sauce and crunchy vegetables.
Ingredients
- 4 whole tilapia about 1 ½- 2 pounds, fillets
- 2-3 tablespoons Cajun seasoning McCormick Perfect Pinch brand
- ½ cup tartar sauce McCormick Original, for seafood
- 1 avocado , peeled and pitted
- 1 tablespoon cilantro plus more for garnish, chopped leaves
- 3 lime quartered
- kosher salt
- 2 cups cabbage shredded
- 16-20 small corn tortillas
- cooking spray or vegetable oil
Instructions
- Preheat the oven to 425ºF and place a baking sheet inside to heat while preheating the oven.
- Ttrim and divide the tilapia filets in half lengthwise. Place the fillets on a plate or cutting board. Generously coat both sides and edges of the fish with the cajun seasoning, then set aside.
- Prepare the avocado sauce by adding the tartar sauce, avocado, cilantro, juice of 1 lime and a pinch of kosher salt to a food processor or a small bowl and process or mash until smooth. Add more lime juice and kosher salt to taste. Set aside.
- In a medium size bowl, toss the cabbage with the juice of 1 lime and a sprinkling of kosher salt and set aside.
- Once the oven has come to temperature, spray the hot sheet pan with cooking spray. Place the seasoned fish on the sheet pan and lightly mist with cooking spray, or brush with oil. Cook the fish until they are opaque and easily flake with a fork, about 12-15 minutes.
- Meanwhile, spray a large non-stick skillet with cooking spray and heat over medium-high heat. Add the tortillas one at a time to the pan and spray the tortillas lightly with the cooking spray. Cook for 1-2 minutes or until lightly golden on each side. Transfer to a plate lined with a paper towel. Continue with all of the tortillas.
- To assemble the tacos, layer two tortillas together and place some slaw in the bottom of the tortilla with a few chunks of the fish. Add a spoonful of the avocado sauce and sprinkle with additional cilantro and a squeeze of lime, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 207kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 99mg | 4% |
| Potassium | 259mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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