Blackened Fish Tacos Recipe
Easy blackened fish tacos with smoky, spicy fish, crisp cilantro slaw, and creamy avocado sauce. A fresh, flavorful dinner ready in 30 minutes!
Servings: 6
Calories: 504kcal
Ingredients
Blackened Fish
- 1.5 lbs Cod fillets
- 1 1/2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Onion powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Brown sugar
- 1/4 teaspoon Cayenne pepper
- 2 tablespoons Canola oil
- 12 Corn tortillas or flour tortillas
The Slaw
- 1/2 Red cabbage sliced thin (or use slaw mix)
- 1/4 Green cabbage sliced thin (or use slaw mix)
- 3 Green onions diced
- 3/4 cup Cilantro
- Juice of 1 lime
The Sauce
- 1/4 cup Sour cream
- 1/2 cup Mayo
- 1 Avocado pitted and skinned
- 1/4 cup Cilantro chopped
- Juice of 1 lime
- 1 Jalapeno chopped and seeded
- Kosher salt to taste
Instructions
- Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.1/4 cup Sour cream, 1/2 cup Mayo, 1 Avocado, 1/4 cup Cilantro, Juice of 1 lime, 1 Jalapeno, Kosher salt
- In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.1 1/2 teaspoons Smoked paprika, 1 teaspoon Garlic powder, 1 teaspoon Dried oregano, 1 teaspoon Onion powder, 1/2 teaspoon Cumin, 1/2 teaspoon Kosher salt, 1/2 teaspoon Brown sugar, 1/4 teaspoon Cayenne pepper, 1.5 lbs Cod fillets
- Combine all of the Slaw ingredients in a large bowl and mix well.1/2 Red cabbage, 1/4 Green cabbage, 3 Green onions, 3/4 cup Cilantro, Juice of 1 lime
- Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the cod(a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.2 tablespoons Canola oil
- Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side. Or microwave until warm.12 Corn tortillas
- Break up the cod into 2-3" pieces. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce.
Notes
Leftover blackened fish tacos can be stored in an airtight container in the fridge for up to 2 days. Keep the fish, slaw, and sauce separate for best texture. Reheat the fish in a hot skillet or air fryer until warm, then assemble with fresh tortillas.
Nutrition
Calories: 504kcal | Carbohydrates: 36g | Protein: 29g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 434mg | Potassium: 894mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1484IU | Vitamin C: 62mg | Calcium: 124mg | Iron: 3mg