Description
These crispy blackened fish tacos feature a smoky, spicy crust paired with a cool, creamy avocado crema, perfect for quick, flavorful meals that impress.
Ingredients
Scale
- 1 lb (450g) white fish fillets (like cod, tilapia, or mahi-mahi), skin removed and patted dry
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper (adjust to heat preference)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil or avocado oil (for frying)
- 1 ripe avocado, peeled and pitted
- ½ cup (120ml) sour cream or Greek yogurt (use dairy-free yogurt if needed)
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- Salt and pepper to taste
- Optional: a handful of fresh cilantro leaves
- 8 small corn or flour tortillas (corn for gluten-free option)
- 1 cup shredded red cabbage
- 1 lime, cut into wedges
- Optional toppings: sliced jalapeños, chopped fresh cilantro, diced tomatoes, or pickled onions
Instructions
- Prepare the Blackened Seasoning: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, cayenne pepper, salt, and black pepper. Mix well.
- Season the Fish: Pat fish fillets dry. Sprinkle the blackened seasoning generously on both sides and let rest for 5 minutes.
- Make the Avocado Crema: Blend avocado, sour cream or Greek yogurt, lime juice, and minced garlic until smooth. Season with salt and pepper. Add cilantro if desired and pulse a few times. Refrigerate until ready to serve.
- Warm the Tortillas: Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds per side. Keep warm wrapped in a towel.
- Cook the Fish: Heat oil in a cast-iron skillet over medium-high heat. Add fish and cook 3-4 minutes on first side without moving. Flip gently and cook 2-3 minutes until opaque and flaky.
- Assemble the Tacos: Flake fish into pieces. Place on tortillas, top with shredded cabbage, avocado crema, optional toppings, and a squeeze of lime juice.
- Serve Immediately: Enjoy fresh with lime wedges on the side.
Notes
Pat fish dry before seasoning for a crispy crust. Use oil with a high smoke point like avocado or grapeseed oil. Cook fish in batches to avoid overcrowding. Blend avocado crema smooth or mash by hand for rustic texture. Adjust cayenne pepper to control heat. Store avocado crema with plastic wrap pressed on surface to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 375
- Sugar: 3
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 7
- Protein: 30
Keywords: blackened fish tacos, crispy fish tacos, avocado crema, easy fish tacos, gluten-free tacos, quick dinner, healthy tacos