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Blackened Fish Tacos

By Shari Kelly-BurrowsPosted on
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Blackened Fish Tacos

Flaky, spicy fish with a cool avocado sauce make delicious tacos to enjoy any day of the week. A tangy bright coleslaw adds a great crunch.
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Prep Time 30 minutes
Cook Time 6 minutes
Course Main Course
Servings 4 servings

Ingredients
  

Blackening Spice

  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp thyme
  • 2 tsp cumin
  • 2 tsp ancho chili powder
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

Avocado Sauce

  • 1 large avocado
  • 1/4 cup sour cream
  • 3/4 cup cilantro
  • 1 tbsp lime juice
  • 1 tsp garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water

Coleslaw

  • 3 cups shredded cabbage
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar

Tacos

  • 20 ounces cod, tilapia or other mild fish
  • 2 tbsp cooking oil
  • small corn or flour tortillas
  • Queso fresco cheese, crumbled
  • fresh limes

Instructions
 

  • In a small bowl, combine blackening spices. Pat and dry fish pieces. Season fish in spice mix, pressing spices into the fish. Allow fish to sit for 10 minutes
  • Combine coleslaw ingredients in a medium bowl and set aside until ready to use.
  • Combine avocado sauce ingredients in a blender or food processor and pulse until smooth. Refrigerate until ready to use.
  • Heat cooking oil in a large skillet over medium heat. Pan sear fish about 3 minutes per side until blackened and flaky. (Internal temperature should be 145 degrees) Remove to plate. Cut into chunks.
  • Heat tortillas in a hot skillet or in the microwave. Assemble tacos with sauce, fish, slaw and garnishes. Serve immediately.

Notes