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Blackened Fish Tacos with Avocado Cream Sauce

Bold and flavorful blackened fish tacos, featuring flaky tilapia and a creamy avocado sauce, perfect for a light, vibrant dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Fish and Taco Base
  • 1 lb Tilapia fillets (about 4-6 small fillets) Firm white fish such as cod, mahi-mahi, or halibut can also work.
  • 2 tablespoons Cajun spices Store-bought blend or homemade (paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, black pepper).
  • 8 pieces Soft taco shells Small flour or corn tortillas.
Avocado Cream Sauce
  • 1-2 medium Avocado (ripe)
  • 1 handful Fresh cilantro Stems removed.
  • Tartar sauce ingredients (may include mayonnaise, lemon juice, finely chopped pickles or relish, a touch of Dijon mustard, salt & pepper)
Optional Toppings
  • Shredded cabbage or slaw For crunch.
  • Thinly sliced radishes
  • Lime wedges
  • Pickled red onions
  • Hot sauce
  • Crumbled queso fresco

Method
 

Preparation
  1. Pat the tilapia fillets dry with paper towels. Mix your Cajun spice blend in a small bowl.
  2. Generously coat both sides of the fillets with the Cajun spices, pressing gently.
Cooking the Fish
  1. Place a heavy skillet over medium-high heat until it's screaming hot.
  2. Add oil and then place the fillets in the skillet; cook 2–4 minutes per side.
  3. Avoid moving the fillets while cooking to allow a crust to form.
Warming the Tortillas
  1. Warm tortillas in another dry skillet for 20–30 seconds per side.
Making the Avocado Cream Sauce
  1. Blend ripe avocado, a few tablespoons of tartar sauce ingredients, cilantro, and water or milk until smooth.
Assembly
  1. Break the blackened tilapia into large pieces and place in warmed tortillas.
  2. Top with a drizzle of avocado cream sauce, shredded cabbage, radish slices, and fresh lime.

Notes

For a lighter sauce, swap half the mayonnaise with Greek yogurt. Store leftovers in airtight containers in the refrigerator for up to 2 days.