A killer salsa with a mean bite. Super sweet, extra juicy, crisp and with a…
Blackened white fish tacos with pineapple salsa and a avocado crema is exactly what you need to close out the summer. This beachside staple is absolutely perfect with it’s sweet salsa, spicy fish, crunchy cabbage and this oh-so-good avocado sauce that’s bursting with flavor.
If you haven’t learned already, anything spicy and anything in taco form belongs on this site! Spicy seafood tacos with a great variety of toppings are a perfect meal. You really can’t go wrong with this recipe no matter what. They’re so light and refreshing and super easy to adjust and make your own.
However you eat them, fish tacos are meant to make you feel like you’re sitting by the water, soaking up some sun and chowing down some lean yet satisfying little seafood bundles. I just love them.
For this recipe there are a lot of different ways you can go about making these tacos. Here are some suggestions to make them perfectly balanced:
- For the fish, it’s best to use a white fish or something very mild in flavor that is light and flaky. Feel free to use cod, halibut, sole, swai, tilapia, mahi mahi, grouper or catfish. You most certainly can use other types of fish or shell fish that will pick up the blackening seasoning and be easy to stuff in a taco and consume.
- Add something CRUNCHY! Any variation in texture can make a good taco great. Flavor balance and textural variety gives the meal a whole new sensation. I added cabbage but you could certainly add a dressed coleslaw or crispy fried onions!
- Two types of flavor senses are always best! Adding sweetness to the salty or spicy fish gives a wonderful balance of flavor. Acid and sweetness pair well and mellow out the spicy seasoning in this recipe. I made a pineapple salsa that not only added sweetness but a nice freshness to the overall dish. Any salsa will do!
- Avocado in any form should be on these tacos! That addition of fat is much needed with all the lean ingredients in this recipe. You can also choose guacamole, chopped avocado or add a crumbled cheese for extra fat. Avocado crema was the way to go for this version. The cilantro, lime and yogurt blended with the creamy avocado became the perfect sauce for this taco. You’ve got to try it!
- And of course you need a tortilla shell to build your perfect taco. I chose a small, low carb, flour tortilla. They’re even better all charred up on a flattop for a few seconds. You absolutely can choose any tortilla of your liking but I do find soft tacos to be perfect with fish.
All these elements make up the BEST fish taco in my opinion. Only you can choose what works well, what you have available, and feel free to get creative!
Blackened Fish Tacos
- 6 fillets white fish (mahi mahi, tilapia, cod, swai, grouper, etc.)
- 2-3 tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 medium Hass avocado ripe
- ⅓ cup plain Greek yogurt nonfat
- 1 large lime zest and juice
- 2 tablespoons pickled jalapeno slices and brine
- ½ cup cilantro loosely packed
- salt to taste
- pepper to taste
Taco & Toppings
- 16 small-medium carb smart flour tortillas
- 1 cup shredded cabbage blend divided
- 1 cup Pineapple Habanero Salsa divided, see recipe link
- fresh jalapeno slices (optional)
- fresh cilantro (optional)
For the Fish:
- Pat dry fish fillets. In a baking dish combine paprika, cayenne, chili powder, oregano, garlic powder, onion powder, sea salt and pepper together. Gently and lightly dredge the fish on both sides with the seasoning. Make sure the seasoning is evenly distributed on all the fish fillets, both front and back.
- Heat a large frying pan to medium-high heat and add nonstick cooking spray or 1-2 tablespoons of olive oil. Once the pan is hot, add about half the fish to the pan. Sear for 2-3 minutes on one side and then flip. Sear for an additional 2-3 minutes on the other side.
- Remove and set on a stack of paper towels and repeat the same steps with the remaining fillets.
- Allow to cool for at least 5-10 minutes before building your taco.
For the Avocado Crema:
- In a large blender add avocado, yogurt, lime juice, lime zest, pickled jalapeños and cilantro. Season with a dash of salt and pepper to taste and blend on high until smooth and creamy. Adjust the salt and pepper to your liking. Add a little water if you need to loosen the sauce.
- Make 4 tacos per person. Heat tortillas over the oven burner using a frying pan and little nonstick cooking spray. On high heat, char each side of the tortilla for 30 seconds until they start to develop dark spots. Careful not to burn.
- Remove and let cool for 1-2 minutes. Top tacos with fish, avocado crema, salsa and cabbage.
- Add extra cilantro, fresh jalapeños, or hot sauce if desired!