Blackened fish tacos are paired with a refreshing cilantro, lime and avocado sauce for an epic taco combo! This blackened fish taco recipe makes a great healthy gluten-free dinner or lunch and can be made with tilapia, cod, or any other white-fleshed fish.
Growing up in Southeast Texas, on the border with Louisiana, exposes you to SOOO many different flavors.
We have Cajun and Mexican food influences, the best BBQ and Tex-Mex you’ll ever find, and all of the fresh seafood you can imagine.
San Antonio Restaurant + Blackened Fish Tacos
When Cohl and I lived in San Antonio, while attending dental school, we LOVED going to this popular restaurant called The Cove.
My all-time favorite dish to get there was their blackened fish tacos.
The blackened fish in the tacos had a nice kick and the cabbage slaw helped to calm it down. Match. Made. In. Heaven.
Taking what I know best about Texas and eating in the South, I combined the flavors of Cajun, Mexican, and seafood to create these delicious blackened fish tacos with a fresh avocado sauce.
Avocado Sauce for Tacos
Since the blackened fish is a little on the spicy side, a creamy avocado sauce comes in handy to help tone down the heat in these tacos.
All you have to do is throw in the four avocado sauce ingredients (avocado, yogurt, cilantro, and lime juice) into a small food processor and voila!
You have super creamy, ultra flavorful, avocado sauce for tacos!
What Kind of Fish Do I Use in these Blackened Fish Tacos?
For this particular version of these blackened fish tacos, I used fresh tilapia fillets.
However, since tilapia does not have a ton of nutritional value, feel free to swap it out for any other type of white-fleshed fish you prefer.
Some other varieties of fish you can try include:
- Cod (Vitamin B & Omega-3s)
- Mahi Mahi (Vitamin B, Omega-3s & Iron)
- Snapper (Vitamin A & Omega-3s)
- Catfish (Omega-3s)
Want to Save Some of these Blackened Fish Tacos for Later?
Word to the wise here… Do not pre-make all of your blackened fish tacos with avocado sauce with the intention of heating them up later! The corn tortillas WILL get soggy and very mushy <– Learned this the hard way.
Instead, you can assemble your tacos almost completely… Keep the avocado sauce on the side so you can add it AFTER you have re-heated your blackened fish tacos.
Blackened Fish Tacos with Avocado Sauce
- 1 lb tilapia cod, or other white-fleshed fish fillets, approximately ¾ - 1 inch thick*
- 2-3 Tbsp olive oil
- 1 large avocado peeled and pitted
- 2 Tbsp Greek yogurt plain
- 2 Tbsp lime juice fresh
- 1 Tbsp cilantro
- 8 corn tortillas**
- ½ c cabbage shredded
- ¼ c cilantro finely chopped
- ¼ c green onions chopped
- ¼ c queso fresco crumbled
- In a small bowl combine blackened seasoning ingredients. Toss to combine.
- Sprinkle blackened seasoning over both sides of the fish fillets. Rub into seasoning into the fillets.
- Place 2-3 tablespoons of oil into a cast iron skillet over medium-low heat. Add fish fillets to heated skillet and cook for 4-5 minutes on both sides.*
- While fish fillets are cooking, place avocado, yogurt, lime juice, and 1 tablespoon cilantro into a small food processor or blender. Process until completely smooth and thoroughly combined.
- Serve cooked fish on corn tortillas** with avocado sauce, cabbage, additional cilantro, green onions and queso fresca.
*If you choose another type of fish with a thickness greater than ¾ - 1 inch, be sure to cook the fish for additional time to ensure they are completely cooked. **We like to warm up our corn tortillas in a skillet with a bit of coconut oil for added flavor.