Blackened Fish Tacos with Avocado Lime Sauce
A super simple and flavorful recipe for blackened mahi mahi fish tacos that you won't need to head to Mexico to enjoy!
Prep Time: 20 mins
Cook Time: 10 mins
Yield: 8 tacos
Calories: 172kcal
Author: Jessica Gavin
Ingredients
Avocado Lime Sauce
⦁ ½ cup (120 ml) sour cream
⦁ ¼ cup (60 ml) water
⦁ 1 avocado, medium-sized and ripe
⦁ ¼ cup (4 g) cilantro leaves, loosely packed
⦁ 2 tablespoons (30 ml) lime juice, fresh
⦁ ½ teaspoon lime zest, about 1 lime
⦁ ½ teaspoon minced serrano pepper, seeded
Fish Tacos
⦁ 1 ½ teaspoons (3 g) smoked paprika
⦁ 1 ½ teaspoons (5 g) dark brown sugar
⦁ ½ teaspoon (1 g) ⦁ garlic powder
⦁ ½ teaspoon (1 g) ⦁ onion powder
⦁ ½ teaspoon (3 g) kosher salt
⦁ ¾ teaspoon (1 g) ⦁ cumin
⦁ ¼ teaspoon ⦁ chili powder
⦁ ¼ teaspoon black pepper
⦁ 1 ½ pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed
⦁ 1 tablespoon vegetable oil
⦁ 8 corn tortillas, 6-inch
⦁ 8 lime wedges
⦁ 1 cup tomatoes, diced
⦁ 1 cup red cabbage, sliced thin
⦁ 1 cup green cabbage, sliced thin
⦁ cilantro, for garnish
Instructions
Add sour cream, water, avocado, cilantro, lime juice, lime zest, and serrano pepper into a blender.
Process until smooth, scraping down the sides as needed. Add more water as needed to achieve desired consistency. Transfer to a small bowl and refrigerate.
Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper and black pepper in a small bowl.
Sprinkle seasoning evenly over both sides of the fish filets.
Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
Add fish to pan then cook 2 to 3 minutes on each side or until the desired degree of doneness. The surface will blacken in color quickly so keep a close eye on the fish.
Warm tortillas according to package directions.
Divide fish evenly among tortillas.
Serve with lime wedges, tomatoes, cabbage, and cilantro.
Avocado Lime Sauce
⦁ ½ cup (120 ml) sour cream
⦁ ¼ cup (60 ml) water
⦁ 1 avocado, medium-sized and ripe
⦁ ¼ cup (4 g) cilantro leaves, loosely packed
⦁ 2 tablespoons (30 ml) lime juice, fresh
⦁ ½ teaspoon lime zest, about 1 lime
⦁ ½ teaspoon minced serrano pepper, seeded
Fish Tacos
⦁ 1 ½ teaspoons (3 g) smoked paprika
⦁ 1 ½ teaspoons (5 g) dark brown sugar
⦁ ½ teaspoon (1 g) ⦁ garlic powder
⦁ ½ teaspoon (1 g) ⦁ onion powder
⦁ ½ teaspoon (3 g) kosher salt
⦁ ¾ teaspoon (1 g) ⦁ cumin
⦁ ¼ teaspoon ⦁ chili powder
⦁ ¼ teaspoon black pepper
⦁ 1 ½ pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed
⦁ 1 tablespoon vegetable oil
⦁ 8 corn tortillas, 6-inch
⦁ 8 lime wedges
⦁ 1 cup tomatoes, diced
⦁ 1 cup red cabbage, sliced thin
⦁ 1 cup green cabbage, sliced thin
⦁ cilantro, for garnish
Instructions
Add sour cream, water, avocado, cilantro, lime juice, lime zest, and serrano pepper into a blender.
Process until smooth, scraping down the sides as needed. Add more water as needed to achieve desired consistency. Transfer to a small bowl and refrigerate.
Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper and black pepper in a small bowl.
Sprinkle seasoning evenly over both sides of the fish filets.
Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
Add fish to pan then cook 2 to 3 minutes on each side or until the desired degree of doneness. The surface will blacken in color quickly so keep a close eye on the fish.
Warm tortillas according to package directions.
Divide fish evenly among tortillas.
Serve with lime wedges, tomatoes, cabbage, and cilantro.