Spicy Blackened Fish Tacos with Creamy Avocado Salsa
If you're looking for a vibrant and flavorful dish that will transport your taste buds to a sunny beach, these blackened fish tacos are just what you need. The crispy, seasoned fish paired with creamy avocado salsa is a delightful combination that brings together spices, textures, and a burst of freshness. Perfect for a quick weeknight meal or a festive weekend gathering, these tacos are sure to become a favorite.
Ingredients
- 1 lb white fish fillets (such as tilapia or mahi-mahi)
- 2 tablespoons olive oil
- 2 tablespoons blackening seasoning
- 8 small corn or flour tortillas
- 1 avocado, diced
- 1/2 cup diced tomatoes
- 1/4 cup red onion, finely chopped
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Fish: Pat the fish fillets dry with paper towels and rub both sides with olive oil and blackening seasoning.
- Cook the Fish: Heat a skillet over medium-high heat. Once hot, add the fish fillets and cook for 3-4 minutes on each side, or until blackened and cooked through. Remove from the pan and let rest for a few minutes before flaking into pieces.
- Make the Avocado Salsa: In a bowl, combine diced avocado, tomatoes, red onion, lime juice, salt, and pepper. Gently toss to mix all ingredients well.
- Warm the Tortillas: In the same skillet, warm the tortillas for about 30 seconds on each side until pliable.
- Assemble the Tacos: Place a generous amount of blackened fish on each tortilla, top with avocado salsa, and garnish with fresh cilantro if desired.
- Serve: Enjoy your tacos immediately with extra lime wedges on the side for squeezing!
Cook’s tips
- Make sure your skillet is screaming hot before adding the fish to get a proper blackened crust.
- Don't move the fish too soon; let it sear for a few minutes to form a nice crust.
- Let the cooked fish rest for a few minutes before flaking to keep it juicy.
- For extra smoky flavor, add a pinch of smoked paprika to the blackening seasoning.
Substitutions
- Use cod or halibut instead of tilapia or mahi-mahi.
- Swap lime juice for lemon juice if you prefer.
- If you don't have blackening seasoning, mix paprika, cayenne, garlic powder, and oregano.
- Use flour tortillas if you don't have corn tortillas.
- Add a dollop of sour cream or crema for extra creaminess.
Storage & reheating
Store leftover fish and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat fish in a skillet over medium heat until warmed through, and serve with fresh tortillas.
Frequently asked questions
Can I use frozen fish?
Yes, just thaw it completely and pat dry before seasoning.
How do I make my own blackening seasoning?
Combine 1 tablespoon paprika, 1 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, and 1 teaspoon salt.
Can I make the avocado salsa ahead of time?
It's best made fresh, but you can prepare the tomatoes and onions ahead and add avocado and lime just before serving.
What if I don't have avocado?
You can substitute with a mixture of sour cream and lime juice for a creamy dressing, or use a store-bought guacamole.
