Blackened Fish Tacos
An easy recipe for blackened fish tacos with avocado crema!
If you’re a fan of fish tacos, trust me, you need to try this recipe. Made with flaky white fish grilled in blackening seasoning, layered with crunchy slaw, and topped with zesty cilantro avocado crema, these blackened fish tacos are packed full of flavours and textures, while being quick and easy to prepare.
Blackened Fish Taco Recipe
Blackening seasoning is one of my go-to spice mixtures when I want to create a lot of flavour without much effort. Although there are a few different interpretations of blackening seasoning, a quick combination of paprika, garlic powder, onion powder, oregano and a bit of cayenne creates a punchy but not too spicy seasoning that works well on just about everything from steak to tofu to chicken to seafood and is a great way to increase the flavour in fish tacos without hitting the deep fryer.
While this recipe calls for cod, you can truly use any type of white fish that you have available; snapper, mahi-mahi, tilapia, haddock, halibut or anything else local to your area. Regardless of what fish you choose, these blackened fish tacos are a well-balanced meal that is complete with protein, fibre, healthy fats and full of vibrant colours and flavours.
More Healthy Blackened Recipes:
These healthy grilled blackened fish tacos are quick and easy to make. Topped with avocado sauce and crunchy coleslaw this recipe is full of flavours, textures, and colours.
- 1 lb. cod, or white fish
- 3 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne (optional)
- 1/2 teaspoon salt
- 1 ripe avocado, peeled and pitted
- 1/4 cup sour cream or yogurt
- 1 lime, juiced
- 1 small clove garlic
- 1/4 cup cilantro, roughly chopped
- 2 cups cabbage, shredded
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 8 corn tortillas
- Cilantro, roughly chopped
- Place the fish on a cutting board and pat gently with a paper towel to remove any excess water. If you purchased a whole fillet of fish, slice it into smaller fillets.
- In a small bowl, combine the paprika, garlic powder, onion powder, oregano, cayenne (optional) and salt and stir to combine.
- Once combined, transfer the spice mixture to a plate and then transfer the fish fillet to the plate, one at a time, turning them in the spice mixture until they are well coated, and then set them aside.
- In a large bowl, add the olive oil, lime juice and a pinch of salt, whisk to combine, then add the shredded cabbage and toss to coat it in the mixture. Once complete, taste and adjust seasoning as needed, and then set aside.
- In a small food processor or blender, add the avocado, sour cream, lime juice, garlic and cilantro and blend until creamy. Set aside.
- Once you’ve prepared the slaw and avocado crema, grill the fish. In a large pan or cast-iron skillet on medium-high heat, warm a bit of oil. Once the oil is hot, add the fish fillets, in batches, and cook for 2-3 minutes per side until just cooked through. Once cooked, remove fish from the pan and set it aside.
- While the fish is cooking, prepare the corn tortillas. Warm a separate pan to medium-high heat. Fill a bowl with room temperature water, quickly dunk the corn tortilla in the water, transfer to the pan, and warm for about 15 to 45 seconds on each side until golden and toasted, using tongs to flip the tortillas, until all of the tortillas are toasted.
- Once the fish and tortillas are ready, assemble the tacos. Layer tortillas with cabbage, blackened fish, avocado crema and a sprinkle of cilantro to serve.
- Serving Size: 1 taco
- Calories: 163 calories
- Sugar: 1 gram
- Fat: 6 gram
- Carbohydrates: 16 grams
- Fiber: 4 grams
- Protein: 13 grams