Name: Blackened Fish Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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); 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))

^{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!

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Blackened Fish Tacos

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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.

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Ingredients

Fish

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

Avocado Crema

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)

Instructions

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!

Notes

Prepare Pineapple Habanero Salsa for this recipe!!!!

How long does it last and where?

This will last up to 2 days in the fridge in a airtight container.

Can you freeze it?

No. A little secret though, and I’m sure everyone will share their concerns and appalling opinions about this BUT you CAN use defrosted frozen fish. The only thing you need to remember is that it needs to be completely defrosted and completely dried and dabbed off. Remove as much moisture as possible before coating in seasoning.

Substitutions?

As stated before, blackened fish tacos are super versatile with a lot of different fish and shellfish. Use your choice of cod, halibut, sole, swai, tilapia, mahi mahi, grouper or catfish. I’m a big fan of salmon and shrimp as well. Salmon will have a stronger flavor but it’ll be delicious.

Of course you can use chicken or even pressed, seared tofu if you’re not into the seafood.

If you don’t feel like making or adding the avocado crema you can just add slices of avocado, drizzled yogurt or even dollop on some guacamole. It’s really there to add a little fat to this very lean dish.

I highly suggest making my pineapple fruit salsa. It’s sweet and spicy which makes for a perfect balance with this dish. If nothing else, any type of salsa or pico de gallo will do.

If you don’t have shredded cabbage (remember, I bought a store bought cabbage blend – super easy!) you can top it with a little lettuce or shredded carrots/onions to add crunch and more veggies!

Tips and Tricks

The fresher the fish the better. I know that people have a lot of opinions about farm raised fish like tilapia that I used but it’s so inexpensive and it’s just fine. The key is to pat dry your seafood however you get it. This will help the searing process. If there is too much moisture on the fish the seasoning will get very gloopy and it may almost steam the fish. The sear is what makes the blackening flavor pop.

Allow the fish to cool down for a little bit before stuffing it in a taco shell. If you add hot fish then the toppings will wilt or get oddly soggy and that’s no fun.

I think it goes without saying, if you’re not a fan of spicy foods, nix the cayenne in the blackening seasoning. You can also avoid adding jalapeños to the crema, or spicy salsa to the taco. Don’t think you can’t eat these if you can’t tolerate heat.

What to serve with it?

These can be eaten cold if you’re not ready to assemble shortly after cooking.

The best sides include:

Table Side Guacamole & Baked Tortilla Chips

Charred Tomato Salsa with chips

Chipotle Pepper Refried Beans

Smoky Sweet Potato Salad

Pico de Gallo with chips