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For the tacos, you will need: - 1 lb white fish fillets (like tilapia or snapper) - 2 tablespoons blackening seasoning - 2 tablespoons olive oil - 8 small corn or flour tortillas - 1 cup shredded cabbage - 1/4 cup diced red onion - 1/4 cup chopped fresh cilantro - Lime wedges for serving These ingredients make the tacos tasty and fresh. The blackening seasoning adds a nice kick. The fish should be flaky and full of flavor. Using corn or flour tortillas gives you options for texture. For the creamy topping, gather: - 1 ripe avocado - 1/2 cup Greek yogurt - 1 tablespoon lime juice - 1 clove garlic, minced - Salt to taste This crema is smooth and rich. The avocado provides creaminess, while Greek yogurt gives a tangy taste. Lime juice adds brightness, and garlic boosts flavor. You can enhance your tacos with: - Extra lime wedges - Sliced jalapeños for heat - Additional chopped cilantro - Diced tomatoes for color These garnishes let you customize each taco. They add freshness and extra flavor. Serve with lime on the side for a zesty touch. Enjoy your delicious blackened fish tacos with avocado crema! {{ingredient_image_1}} To make the avocado crema, start by gathering your ingredients. You need one ripe avocado, Greek yogurt, lime juice, minced garlic, and salt. I recommend using a food processor. It makes blending easy. First, scoop out the avocado and add it to the processor. Then, add half a cup of Greek yogurt. Next, squeeze in a tablespoon of lime juice. Toss in the minced garlic and a pinch of salt. Blend everything until it is smooth and creamy. Once done, taste it. You can adjust the salt if needed. Put it in the fridge to chill while you cook the fish. For the fish, begin by patting the fillets dry with paper towels. This step helps the seasoning stick better. Rub both sides of the fish with the blackening seasoning. Make sure to cover it evenly. In a large skillet, heat two tablespoons of olive oil over medium-high heat. Once the oil is hot, add the seasoned fish fillets. Cook for about 3 to 4 minutes on each side. The fish should get a nice blackened crust and should flake easily with a fork when done. When cooked, remove the fish from the skillet and let it rest for a couple of minutes. Now, it’s time to warm the tortillas. In the same skillet, add the corn or flour tortillas one at a time. Warm each tortilla for about 30 seconds on each side. They should be soft and pliable. After warming, place the tortillas on a plate. Next, flake the blackened fish into large pieces. Top each tortilla with shredded cabbage, flaked fish, diced red onion, and a sprinkle of fresh cilantro. Finally, drizzle or spoon the chilled avocado crema over each taco. Serve with lime wedges on the side for an extra zing. Enjoy your delicious blackened fish tacos! For blackened fish tacos, I recommend using white fish. Good choices include tilapia and snapper. These fish have a mild flavor that lets the spices shine. Make sure the fish is fresh. Check the smell and look for bright, clear eyes if buying whole fish. Fresh fish will make your tacos taste better. You can boost the flavor of your fish with a simple marinade. A mix of lime juice, garlic, and olive oil works well. Marinate the fish for about 30 minutes. This adds depth to the taste. You can also experiment with extra spices. If you like heat, add cayenne pepper or smoked paprika to your blackening seasoning. Just a little can change everything! The key to creamy avocado crema is how you blend it. Use a food processor for a smooth finish. Combine ripe avocado, Greek yogurt, lime juice, and garlic. Blend until it’s silky. If it’s too thick, add a little water or extra lime juice. Taste for salt, and adjust as needed. Chill it in the fridge for a firmer texture, perfect for drizzling on your tacos. Pro Tips Choose Fresh Fish: Always opt for the freshest fish available. Fresh fillets will have a mild scent and firm texture, enhancing the overall flavor of your tacos. Homemade Blackening Seasoning: Consider making your own blackening seasoning to customize the spice level and ingredients. A mix of paprika, cayenne, garlic powder, and thyme works beautifully. Don’t Overcrowd the Skillet: When cooking the fish, give each fillet enough space in the skillet. Overcrowding can lead to steaming instead of achieving that perfect blackened crust. Customize Your Toppings: Feel free to add additional toppings like diced tomatoes, jalapeños, or a squeeze of chipotle sauce to enhance the flavor profile of your tacos. {{image_2}} You can switch up the fish in these tacos. Try shrimp, chicken, or tofu. Each option brings new flavors. For shrimp, season like the fish. Cook them until pink and firm. Chicken can be grilled or sautéed. Use a similar blackening spice for best results. Tofu needs extra care. Press it to remove water, then cube and season. Cook until golden brown for a tasty bite. Add seasonal vegetables for extra crunch and flavor. Grilled zucchini, bell peppers, or corn work well. You can also use fresh tomatoes, radishes, or avocado slices. These veggies add color and nutrition. Mix and match based on what’s fresh at your market. A fresh salsa made with these ingredients can enhance your tacos, too. If you want a dairy-free version of the avocado crema, skip the Greek yogurt. Use coconut yogurt or cashew cream instead. Both will give you a creamy texture. Blend them with avocado, lime juice, garlic, and a pinch of salt. Taste and adjust until it’s just right. This way, everyone can enjoy the creamy goodness without dairy. To store your leftover fish tacos, first, let them cool down. Place the fish in an airtight container. You can keep the tortillas, fish, and toppings separate. This keeps everything fresh. Store the fish and toppings in the fridge for up to two days. The tortillas can stay at room temperature for a short time. For the avocado crema, transfer it to a small bowl. Cover the bowl tightly with plastic wrap. Make sure the wrap touches the surface to prevent browning. You can keep it in the fridge for up to three days. If it starts to brown, just scrape off the top layer. The flavor will still be good! When you are ready to eat your tacos, reheat the fish gently. Use a microwave or a skillet on low heat. Heat the fish for about 30 seconds at a time until warm. Avoid overcooking, as it can dry out the fish. Warm the tortillas in a skillet for about 15 seconds on each side. Assemble your tacos with fresh toppings and enjoy! Blackening seasoning is a mix of spices. It often includes: - Paprika - Cayenne pepper - Garlic powder - Onion powder - Dried thyme - Dried oregano - Black pepper This blend gives the fish a bold and spicy flavor. You can adjust the heat by adding more or less cayenne. It's a great way to add depth to your tacos. Yes, you can use frozen fish. Just make sure to thaw it first. You can do this by placing it in the fridge overnight. If you're short on time, you can thaw it under cold running water. Once thawed, pat the fish dry and season it. This helps the seasoning stick better. Making gluten-free tortillas is easy. You can buy ready-made options or make your own. For homemade tortillas, use: - 1 cup gluten-free flour - 1/2 teaspoon salt - Water, as needed Mix the flour and salt in a bowl. Gradually add water until the dough forms. Roll it into small balls and flatten them into rounds. Cook on a hot skillet for about 1-2 minutes on each side. This gives you fresh, tasty tortillas that fit the recipe perfectly. You can create tasty blackened fish tacos by using fresh fish and vibrant toppings. The avocado crema adds creaminess, while optional garnishes bring extra flavor. Remember to choose the right fish and adjust with spices to suit your taste. Feel free to mix up proteins and veggies for fun twists. Store leftovers properly to enjoy later, and don’t hesitate to ask questions as you cook. With these tips, you can serve impressive tacos that please any crowd. Enjoy your cooking adventure!

Blackened Fish Tacos with Avocado Crema

Delicious blackened fish tacos topped with creamy avocado sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb white fish fillets (such as tilapia or snapper)
  • 2 tablespoons blackening seasoning
  • 2 tablespoons olive oil
  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • to taste lime wedges for serving
  • 1 ripe avocado
  • 1/2 cup Greek yogurt
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • to taste salt

Instructions
 

  • Prepare the Avocado Crema: In a food processor, combine the ripe avocado, Greek yogurt, lime juice, minced garlic, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside in the refrigerator to chill and firm up.
  • Season the Fish: Pat the fish fillets dry with paper towels. Rub both sides of the fillets with blackening seasoning, ensuring even coverage.
  • Cook the Fish: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned fish fillets and cook for about 3-4 minutes on each side or until the fish is blackened and cooked through. The fish should flake easily with a fork. Remove from the skillet and let it rest for a couple of minutes.
  • Warm the Tortillas: In the same skillet, add the corn or flour tortillas one at a time, warming each for about 30 seconds on each side until soft and pliable.
  • Assemble the Tacos: Flake the blackened fish into large pieces. Place the warmed tortillas on a plate, and top each with shredded cabbage, flaked fish, diced red onion, and a sprinkle of fresh cilantro.
  • Add Avocado Crema: Drizzle or spoon the chilled avocado crema over the top of each taco. Serve with lime wedges on the side for extra zing.

Notes

Serve with lime wedges for added flavor.
Keyword avocado, blackened, fish, tacos