Blackened Fish Tacos With A Yummy Creamy Avocado Sauce
If you love fish and you love tacos, you will double-love these delicious blackened fish tacos for an easy family meal.
Make extra taco seasoning to store for future use. Just store in an airtight container. If you don’t have time to make your own seasoning, keep a packet of taco seasoning on hand to make these super-delicious tacos.
An easy dinner that is healthy and delicious.
- 18-20 oz. mahi-mahi or other firm white fish
- 2 tablespoons extra virgin olive oil
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 1/2 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper* * Adjust amount of cayenne to reach desired level of heat
- 3 cups green cabbage, thinly sliced
- 1 cup. red cabbage, thinly sliced
- 1 large carrot, shredded
- 1/3 cup Greek yogurt
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon ground cumin
- 1 teaspoon spicy Dijon mustard
- 1 tablespoon fresh lime juice
- salt and black pepper, to taste
- 4-5 large radishes, trimmed and thinly sliced
- 3 tablespoons fresh cilantro leaves, chopped
- 8 8 inch corn tortillas
- Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
- To prepare the coleslaw, add the sliced cabbage and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
- Add the olive oil to a large cast iron or other skillet over medium heat. Once heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
- To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. If desired, drizzle some Creamy Avocado Sauce on top. Enjoy!
Time-Saving Tip: Use 1 (12-oz.) bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time. It’s still delicious but just saves time.
Cook fish is olive oil until fish turns opaque. While fish is cooking, start the creamy avocado sauce.
How to Make the Creamy Avocado Sauce for Fish Tacos –
Creamy Avocado Sauce
1 cup plain whole milk Greek yogurt
1 ripe medium avocado, peeled and chopped
2 cloves garlic, peeled and finely minced|
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
2 tablespoon fresh cilantro, finely chopped
3 tablespoon fresh lime juice*
salt and black pepper, to taste
- Place all ingredients in a food processor and blend until smooth. (*Add additional lime juice, if necessary, to reach desired consistency). Taste and adjust seasonings, to taste.
- Serve immediately or store in an airtight container in the refrigerator for several days. Enjoy!
Fresh radishes give these Blackened Fish Tacos a little bit of extra crunch! Don’t leave them out.