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Blackened Fish Taco

Blackened Fish Tacos

Author: Stephanie Kay

These healthy grilled blackened fish tacos are quick and easy to make. Topped with avocado sauce and crunchy coleslaw this recipe is full of flavors, textures, and colors.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 tacos 1x
  • Category: Mains
  • Method: Grilled
Units Scale

Ingredients

Blackened Fish:

Avocado Crema:

Slaw:

To Serve:

Instructions

  1. 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.
  2. In a small bowl, combine the paprika, garlic powder, onion powder, oregano, cayenne (optional) and salt and stir to combine.
  3. 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.
  4. 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.
  5. In a small food processor or blender, add the avocado, sour cream, lime juice, garlic and cilantro and blend until creamy. Set aside.
  6. 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.
  7. 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.
  8. 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.

Nutrition