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.

 

 

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