This blackened fish is a little on the spicy side, but the creamy avocado sauce comes in handy to help tone down the heat in these tacos.
- 1 lb. tilapia fillets or other white-fleshed fish fillets, approximately ¾ – 1 inch thick*
- 2-3 Tbsp. olive oil
- 1 tsp. paprika
- ¼ tsp. garlic powder
- ½ tsp. black pepper
- 1/8 – ¼ tsp. cayenne pepper depending on your spice preference
- ¼ tsp. oregano dried
- ¾ tsp. salt
- 1 large avocado peeled and pitted
- 2 Tbsp. Greek yogurt or dairy-free, plain
- 2 Tbsp. lime juice fresh
- 1 Tbsp. cilantro
- 8 corn tortillas
- ½ cup red cabbage shredded
- ¼ cup cilantro finely chopped
- ¼ cup green onions chopped
- ¼ cup queso fresco crumbled, optional
- In a small bowl combine blackened seasoning ingredients. Toss to combine.
- Sprinkle blackened seasoning over both sides of the fish fillets. Rub into seasoning into the fillets.
- Place 2-3 tablespoons of oil into a cast iron skillet over medium-low heat. Add fish fillets to heated skillet and cook for 4-5 minutes on both sides.*
- While fish fillets are cooking, place avocado, yogurt, lime juice, and 1 tablespoon cilantro into a small food processor or blender. Process until completely smooth and thoroughly combined.
- Serve cooked fish on corn tortillas with avocado sauce, cabbage, additional cilantro, green onions and queso fresca.