Blackened Fish Tacos with Avocado Sauce
Blackened Fish Tacos are paired with a refreshing cilantro, lime, and avocado sauce for an epic taco flavor combo! This quick and easy taco recipe makes a healthy gluten-free dinner or lunch and can be made with tilapia, cod, or any other white-fleshed fish.
Ingredients
- 1 lb. tilapia fillets or other white-fleshed fish fillets, approximately ¾ - 1 inch thick*
- 2-3 Tbsp. olive oil
Blackened Seasoning:
- 1 tsp. paprika
- ¼ tsp. garlic powder
- ½ tsp. black pepper
- 1/8 – ¼ tsp. cayenne pepper depending on your spice preference
- ¼ tsp. oregano dried
- ¾ tsp. salt
Avocado Sauce:
- 1 large avocado peeled and pitted
- 2 Tbsp. Greek yogurt or dairy-free, plain
- 2 Tbsp. lime juice fresh
- 2 Tbsp. cilantro plus more for serving
- ¼ tsp. salt
Serving:
- 8 corn tortillas*
- ½ cup cabbage shredded
- ¼ cup cilantro finely chopped
- ¼ cup green onions chopped
- ¼ cup queso fresco crumbled, optional
- See this recipe in Meal Plan #5
Instructions
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In a small bowl combine blackened seasoning ingredients. Toss to combine.
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Sprinkle blackened seasoning over both sides of the fish fillets. Rub seasoning into the fillets.
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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.*
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While fish fillets are cooking, place avocado, yogurt, lime juice, 2 tablespoons cilantro, and ¼ teaspoon of salt into a small food processor or blender. Process until completely smooth and thoroughly combined.
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Serve cooked fish on corn tortillas* with avocado sauce, cabbage, additional cilantro, green onions and queso fresca. See this recipe in Meal Plan #5.
Recipe Notes
- 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.
- Warm up your corn tortillas in a skillet with a bit of coconut oil for added flavor.