Blackened Fish Tacos with Avocado Sauce
These blackened fish tacos come together in under 30 minutes and make a delicious weeknight meal.
Ingredients
For the blackened fish tacos:
- 14 oz. (400 g) tilapia fillets
- 1 ½ teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ¾ teaspoon cayenne pepper
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon brown sugar
- 2 tablespoons vegetable oil
- 6 small corn tortillas
For the slaw:
- ¼ red cabbage thinly sliced
- ¼ green cabbage thinly sliced
- ½ medium onion thinly sliced
- ¼ cup (15 g) chopped cilantro
- the juice of 1 lime
For the avocado sauce:
- ¼ cup (70 g) Greek yogurt I used 0% fat Greek yogurt
- ½ ripe avocado pitted and skinned
- 1 tablespoon chopped cilantro
- the juice of ½ lime
- 1 tablespoon water
- salt to taste
Instructions
Prepare the blackening spice mix:
- In a small bowl, combine the paprika, dried oregano, garlic powder, cayenne pepper, cumin, salt and sugar.
Season the tilapia fillets:
- Pat the tilapia fillets dry on both sides with paper towels and liberally sprinkle on the blackening spice mix. Flip the fillets over and repeat so both sides are well coated.
- Prepare the avocado sauce:
- Blend all the ingredients in a food processor until your desired consistency is reached. Add a little more water if needed.
To make the cabbage slaw
- Toss all ingredients together in a large bowl.
Cook the fish:
- Heat 2 tablespoons of oil in a large skillet on medium-high heat. Add the fish and cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.Transfer to a serving dish.
Assemble the tacos:
- Start with 1 tortilla, layer the cabbage slaw first, then about 1/2 of a tilapia filet, some more slaw, cilantro, and drizzle with avocado sauce. Serve with a lemon wedge and your favorite beer!
- Enjoy!
Nutrition
Calories: 212kcal | Carbohydrates: 17.4g | Protein: 16.2g | Fat: 9.4g | Saturated Fat: 1.6g | Cholesterol: 32mg | Sodium: 242mg | Fiber: 3.7g | Sugar: 3.7g
