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Jump to recipeWould you let to get more seafood into your diet? I hope to share a few recipes with healthy fish in it in this next few posts. Sustainably sourced and wild caught fish has so many health benefits and lots of lean protein that will nourish you and help with maintaining healthy blood sugars and reasonable weight.
Blackened Fish Tacos
Notes
Creamy Avocado Sauce
Ingredients:
1 c. plain whole milk Greek yogurt
1 medium avocado, peeled and chopped
2 cloves garlic, peeled and finely minced|
1 t. ground cumin
½ t. smoked paprika
½ t. chili powder
2 T. fresh cilantro, finely chopped
3 T. fresh lime juice*
Sea salt and black pepper, to taste
Directions:
1. Place all ingredients in a food processor and blend until smooth. (*Add additional lime juice, if necessary, to reach desired consistency). Taste and adjust seasonings, to taste.
Ingredients:
1 c. plain whole milk Greek yogurt
1 medium avocado, peeled and chopped
2 cloves garlic, peeled and finely minced|
1 t. ground cumin
½ t. smoked paprika
½ t. chili powder
2 T. fresh cilantro, finely chopped
3 T. fresh lime juice*
Sea salt and black pepper, to taste
Directions:
1. Place all ingredients in a food processor and blend until smooth. (*Add additional lime juice, if necessary, to reach desired consistency). Taste and adjust seasonings, to taste.
2. Serve immediately or store in an airtight container in the refrigerator for several days. Enjoy!
Ingredients
- Blackened Seasoning Ingredients:
- 1 T. onion powder
- 1 T. garlic powder
- 1½ T. smoked paprika
- 1 T. dried thyme
- 1 T. dried oregano
- 2 t. sea salt
- 1 t. black pepper
- ½ t. - 1 t. cayenne pepper*
- * Adjust amount of cayenne to reach desired level of heat
- Coleslaw Ingredients:
- 3 c. green cabbage, thinly sliced
- 1 c. red cabbage, thinly sliced
- Optional: ½ c. kale leaves, finely chopped
- 1 large carrot, shredded
- 1/3 c. Greek yogurt
- 1 T. apple cider vinegar
- ¾ t. ground cumin
- ¾ t. spicy Dijon mustard
- 1 T. fresh lime juice
- Sea salt and black pepper, to taste
- Remaining Ingredients:
- 2 T. extra virgin olive oil
- 18-20 oz. mahi-mahi or other firm white fish
- 4-5 large radishes, trimmed and thinly sliced
- 3 T. fresh cilantro leaves, chopped
- 8 8-inch corn or gluten-free tortillas
- Optional to serve: Creamy avocado sauce
Instructions
- 1. Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
- 2. To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- 3. Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
- Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.
- 4. Add the olive oil to a large cast iron or other skillet over medium heat. Once heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
- 5. To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. If desired, drizzle some Creamy Avocado Sauce on top. Enjoy! (Avocado sauce recipe in the notes)
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