Blackened Fish Tacos with Avocado Sauce

Original Post: https://www.evolvingtable.com/?p=92574

5 from 3 votes

Blackened Fish Tacos with Avocado Sauce

Bring the coastal flavors into your home with these Blackened Fish Tacos! Spicy, Cajun-seasoned cod or mahi mahi is seared in a cast iron skillet, loaded into warm corn tortillas, and topped with a creamy avocado sauce and fresh cilantro for the most epic flavor combo.

Prep Time20

Cook Time10

Total Time30

Course: Dinner, lunch, Main Course

Cuisine: Cajun, Mexican

Servings: tacos

Author: London Brazil

Ingredients

Blackened Fish:

1-1 ¼ lbs. cod mahi mahi, tilapia, or other white-fleshed fish
2 Tbsp. butter or oil
1 ½ Tbsp. Blackened seasoning homemade or store bought
2 tsp. brown sugar or regular white sugar
¾-1 tsp. salt to taste*

Avocado Sauce:

1 large avocado peeled and pitted
¼ cup sour cream Greek yogurt or dairy-free alternative
¼ cup packed cilantro plus more for serving
2 Tbsp. lime juice fresh
½ tsp. salt to taste

Serving:

8 corn tortillas
½ cup red cabbage thinly shredded
¼ cup queso fresco crumbled, optional
Green onions thinly sliced
Cilantro finely chopped
Limes

Instructions

Prep the Fish: If starting with one large filet of fish, cut into smaller 1-2” pieces. Combine blackened seasoning, brown sugar, and 1 teaspoon salt in a small bowl. Whisk to combine. Sprinkle seasoning over the top and bottom of the fish pieces and then pat into the filets so it sticks.
1-1 ¼ lbs. cod, 1 ½ Tbsp. Blackened seasoning, 2 tsp. brown sugar, ¾-1 tsp. salt
Cook the Fish: Place butter into a large cast iron skillet over medium heat. Once melted, add fish to the skillet and cook for 6-8 minutes, flipping halfway through. If pieces are thicker than 1-inch, sear on the additional sides to ensure they are cooked through.
2 Tbsp. butter
Make the Sauce: While fish is cooking, add the avocado sauce ingredients to a small food processor or blender. Process until completely smooth and thoroughly combined.
1 large avocado, ¼ cup sour cream, ¼ cup packed cilantro, 2 Tbsp. lime juice, ½ tsp. salt
Build the Tacos: Serve blackened fish on toasted or lightly fried corn tortillas with avocado sauce, shredded cabbage, chopped cilantro, green onions, and queso fresco.
8 corn tortillas, ½ cup red cabbage, ¼ cup queso fresco, Green onions, Cilantro, Limes

Video

Notes

*You may need to add more or less salt depending on whether the Cajun seasoning has any added in. If using this Cajun seasoning blend, you’ll want to add ¾ to 1 teaspoon of salt.

Prep-Ahead Instructions:

You can easily chop the topping ingredients and make the avocado sauce the day before.

Storage Directions:

These blackened fish tacos are best when all of the components are stored separately. 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.

Recipe Tips

Same size. Ensure the fish filets are not too big and roughly similar sized so they cook consistently.
Be choosy. Go with a firm, flaky, white fish for the best results.
Pat away. Dabbing the seasoned fish with a paper towel will help the seasoning stick to it during cooking.
Pay attention. Don't overcook the fish or the texture will not be appealing.
Add some spice. If you want an even bigger kick than the blackened seasoning, sprinkle some chili powder on the fish before cooking.

Nutrition