Description
Experience a flavor explosion with these blackened fish tacos, featuring tender fish, fresh slaw, creamy avocado, and vibrant pico de gallo.
Ingredients
Scale
- 4 fish fillets (such as tilapia or cod)
- 2 tablespoons blackening seasoning
- 8 small corn tortillas
- 2 cups cabbage, shredded
- 1 cup pico de gallo
- 1 avocado, sliced
- 1/2 cup sour cream
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet over medium-high heat for at least 5 minutes.
- Generously season the fish fillets with blackening seasoning.
- Cook the fish for 3-4 minutes on each side, or until it flakes easily.
- Prepare the slaw by combining shredded cabbage, lime juice, salt, and pepper in a bowl.
- Warm the tortillas in a dry skillet over low heat until pliable.
- Assemble the tacos by placing fish on each tortilla, and topping with slaw, pico de gallo, avocado slices, and sour cream.
- Serve immediately with additional lime wedges.
Notes
Make-ahead tips: Prep slaw and pico de gallo a few hours in advance. Customize with pickled onions or fresh cilantro.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 40mg