Recipe: Blackened Fish Tacos with Avocado Cream

Excuse us while we wipe away our drool.

Blackened Fish Tacos with Avocado Cream | Photo by Becca Boyd

As someone who is just “eh” about fish, I will be writing this spice rub on a post-it and putting it on the back of my cabinet door; no more boring fish in my house. The spice rub and the avocado cream sauce are really what makes these great; if you’d like to sub out different toppings, feel free. These have some solid heat, but if you want more, add sliced jalapenos on top.

When it comes to prep, don’t want to chop up a head of cabbage? Buy a bag of coleslaw mix. Do you eat gluten-free? Sub corn tortillas. This would be a perfect meal for company — let them dress their tacos as they like. You can do everything ahead except toasting the tortillas; just reheat that fish because nobody likes cold fish (or people described as cold fish).

Recipe: Blackened Fish Tacos with Avocado Cream
Serves 6

1 tbsp. paprika
2 tsp. garlic powder
2 tsp. dried oregano
2 tsp. onion powder
1 tsp. cumin
1 tsp. kosher salt
1 tsp. brown sugar
1/2 tsp. cayenne
1.5 lb. thin white fish
2 tbsp. canola oil

Flesh of 1 avocado
1/2 c. sour cream or full-fat Greek yogurt
1/4 c. cilanto
Juice of 1 lime
1 jalapeno, seeded and roughly chopped
1/2 tsp. kosher salt

12-18 small flour tortillas (or corn)
1 small head red cabbage, thinly sliced
1/2 red onion, thinly sliced
Cilantro, for topping

1. In a small bowl, combine spices. Lay out fish and sprinkle on both side, rubbing in to evenly cover.
2. Heat oil in large skillet over medium heat. Add fish to pan and flip once, until fish is opaque throughout. Transfer to a plate and continue with remaining fish.
3. Meanwhile, combine avocado cream ingredients in a blender and puree until smooth. Transfer to a bowl.
4. Toast tortillas on an open gas burner (over low heat), flipping once with tongs, until toasted and blackened in a few places.
5. Assemble tacos by breaking fish into 2-inch pieces and laying down the middle of each tortilla. Top with cream sauce, cabbage, cilantro, a squirt of lime and cilantro.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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