Blackened Fish Tacos with Creamy Avocado Sauce
Blackened Fish Tacos with Creamy Avocado Sauce are a delightful fusion of spicy, flaky fish and rich, velvety sauce wrapped in warm tortillas. This easy-to-follow recipe transforms simple ingredients into a restaurant-quality dish that’s perfect for summer gatherings or cozy weeknight dinners. Each bite is bursting with flavor, making it ideal for taco nights with family and friends.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4 (8 tacos) 1x
- Category: Main
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 2 tsp blackening spice mix (paprika, cayenne pepper, garlic powder, onion powder, thyme, salt)
- 8 corn or flour tortillas
- 1 ripe avocado
- 2 tbsp lime juice
- ¼ cup sour cream or Greek yogurt
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the blackening spice mix in a bowl by combining paprika, cayenne pepper, garlic powder, onion powder, thyme, and salt.
- Pat dry the fish fillets and coat both sides generously with the spice mix. Let sit for about 10 minutes.
- Heat oil in a skillet over medium-high heat until shimmering. Cook the seasoned fish for 3-4 minutes on each side until charred but flaky.
- In a separate bowl, blend avocado with sour cream or Greek yogurt, lime juice, garlic powder, salt, and pepper until smooth.
- Warm tortillas briefly; layer blackened fish onto each tortilla and top with creamy avocado sauce and chopped cilantro.
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg
Keywords: Substitute shrimp or chicken for the fish if desired. Add pickled jalapeños or chipotle sauce for extra heat. Store any leftovers in an airtight container in the fridge for up to three days.