FISH TACOS

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.

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
  • 1 Tbsp. cilantro
  • 8 tortillas
  • ½ cup cabbage shredded
  • ¼ cup cilantro finely chopped
  • ¼ cup green onions chopped
  • ¼ cup queso fresco crumbled, optional

Instructions

  1. In a small bowl combine blackened seasoning ingredients. Toss to combine.
  2. Sprinkle blackened seasoning over both sides of the fish fillets. Rub into seasoning into the fillets.
  3. 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.*
  4. 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.
  5. Serve cooked fish on corn tortillas** with avocado sauce, cabbage, additional cilantro, green onions and queso fresca.

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.