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
- 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.
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.