Description
Delicious Blackened Fish Tacos featuring flaky fish, crunchy cabbage slaw, creamy avocado, and zesty pico de gallo.
Ingredients
Scale
- 4 fish fillets (tilapia, cod, or any white fish of your choice)
- 2 tablespoons blackening seasoning
- 8 small corn tortillas
- 2 cups shredded cabbage
- 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.
- Season the fish fillets generously with the blackening seasoning on both sides.
- Cook the fish for 3-4 minutes on each side, or until it flakes easily with a fork.
- Prepare the slaw: In a mixing bowl, toss the shredded cabbage with lime juice, salt, and pepper.
- Warm the tortillas in a dry skillet over low heat for about 30 seconds per side.
- Assemble each taco with blackened fish, cabbage slaw, pico de gallo, avocado slices, and sour cream.
- Serve immediately with lime wedges.
Notes
For a healthier option, try cooking the fish in an air fryer. Prepare the cabbage slaw a day in advance for the best flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg