Blackened Fish Tacos Recipe
Craving tacos with a little kick? These Blackened Fish Tacos with avocado sauce are spicy, creamy, and ridiculously easy to make—perfect for Taco Tuesday or any night of the week.
Servings: 4 servings
Ingredients
Blackened Fish
- 2 tablespoons Cajun seasoning
- 1 tablespoon packed brown sugar
- ¾ teaspoon salt
- 1 ¼ pounds cod or other white fish, cut into 5 pieces
- 2 tablespoons salted butter
Avocado Sauce
- 1 large avocado peeled and pitted
- ⅓ cup Mexican crema or sour cream
- ⅓ cup packed finely chopped cilantro
- 2 tablespoons lime juice from 1-2 limes
- ½ teaspoon salt
For Serving
- 8 corn tortillas
- 2 cups thinly sliced red cabbage
- Radishes thinly sliced, optional
- Jalapeños thinly sliced, optional
- Fresh cilantro chopped
- ¼ cup crumbled queso fresco
Instructions
- For the Blackened Fish: Mix together the Cajun seasoning, brown sugar, and salt in a small bowl. Sprinkle seasoning over the top and bottom of the fish pieces. Use your hands to pat the seasoning so it adheres to the fish.2 tablespoons Cajun seasoning, 1 tablespoon packed brown sugar, ¾ teaspoon salt, 1 ¼ pounds cod
- Heat a large cast-iron skillet over medium heat and add the butter. Once the butter begins to bubble, add the fish to the skillet and cook for 3-4 minutes. Flip and cook 3-4 additional minutes. If pieces are thicker than 1 inch, sear on the ends to ensure the fish is cooked through.2 tablespoons salted butter
- For the Avocado Sauce: Add the avocado, crema or sour cream, cilantro, lime juice, and salt to a small food processor or blender. Process until completely smooth and thoroughly combined.1 large avocado, ⅓ cup Mexican crema or sour cream, ⅓ cup packed finely chopped cilantro, 2 tablespoons lime juice, ½ teaspoon salt
- To Assemble the Tacos: Carefully toast corn tortillas over an open gas flame. Alternatively, lightly fry them in additional avocado oil or butter in a large skillet over medium heat for 1 minute per side.8 corn tortillas
- Serve blackened fish on toasted corn tortillas with Avocado Sauce, shredded cabbage, radishes, jalapeños, chopped cilantro, and queso fresco, if desired.2 cups thinly sliced red cabbage, Radishes, Jalapeños, Fresh cilantro, ¼ cup crumbled queso fresco
Video
Notes
- Seasoning. If possible, use this Cajun Seasoning recipe or look for a store-bought one that doesn't have a ton of added salt/sodium.
- Skillet. The cast-iron is key if you want that classic crusty char!
- Storage. The cooked fish will last for up to 2-3 days in an airtight container. Place the chopped and shredded topping ingredients in their own individual containers. Store the avocado sauce in an airtight container for up to 3-4 days. Freezing is not recommended as the texture of all of the ingredients will change upon thawing.
- Avocado Sauce. Avoid making this in advance, it will last for up to 2-3 days. You can cover with plastic wrap to prevent turning browning.
Nutrition
Calories: 215kcal | Carbohydrates: 16g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 1145mg | Potassium: 500mg | Fiber: 3g | Sugar: 2g | Vitamin A: 331IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg
