Blackened fish tacos that just scream summer, but really are perfect anytime of year. A mix of spices give the flaky white fish a kick, which is perfectly complemented by a bed of shredded cabbage, and a cilantro- lime avocado aioli that make these tacos some of the best we have ever had!
If you told me that I could only have one meal for the rest of my life it really may be these tacos. I know that’s a bold statement, but tacos are one of my favorite foods and these tacos are just that good. Loaded with omega-3 rich fish, healthy fats, and fresh herbs and veggies, these tacos are the perfect easy and healthy weeknight dinner that still feels special and is actually fun to eat.
What Are Blackened Fish Tacos?
Blackened fish tacos are a spicy twist on a classic fish taco. White fish is drenched in a mix of spices, and then cooked until perfectly flaky. The blackened fish is then placed over a bed of shredded red cabbage and dressed with the most addictive whipped cilantro-lime avocado aioli making these tacos so simple and yet so delicious.
How To Choose Healthy & Sustainable Seafood
To put this question simply — it’s complicated. Like most aspects of our food system, how to choose the healthiest and most sustainable seafood comes with a lot of opinions. But with more than 93% of wild fish populations considered to be overfished or fully-fished, it is our responsibility as consumers to try to make the most environmentally conscious choices we can when we do choose to consume fish.
To help you in making the most sustainable seafood choice possible, the following tips are a good place to begin:
- Know The Source: Before you go to purchase fish, ask where it came from and if the person knows how it was caught. If you live near the ocean, an even better option would be to find a local fish market that stocks local fish from small-independent fishermen.
- Do Some Research: There are a number of organizations that are dedicated to helping consumers make informed choices about the fish they choose to eat. While no resource is perfect, tools like Seafood Watch by Monterey Bay Aquarium are great places to gain more information about the sustainability and ethics of the fish you are eating.
- Eat In Season: Fish like fruit and vegetables have seasons, and choosing fish when it is in season is a good way to
- Consider The Carbon Footprint: Do you live in the USA but the shrimp you are eating came from Asia? That is a long way and a lot of energy to use just to have some shrimp. This is where eating fish that is found as close to where you live as possible can really help with reducing overfishing and the carbon footprint associated with transporting fish around the world.
What You Will Need To Make Blackened Fish Tacos
You really only need a few ingredients and a handful of spices that you probably already have in your spice cabinet to whip up these blackened fish tacos.
- White Fish
- Shredded red cabbage
- Jalapeños
- Lime
- Cilantro
- Avocado
- Corn tortillas
- Avocado Oil
- Olive Oil
- Red Wine Vinegar
- Salt
- Queso Fresco
For The Blackened Fish Seasoning
- Garlic Powder
- Onion Powder
- Paprika
- Red Chili Powder
- Brown Sugar
- Cumin
- Oregano
- Salt
How To Make Blackened Fish Tacos
- Step One: Preheat oven to 375
- Step Two: In a medium size bowl combine all the ingredients for the seasoning.
- Step Three: Dredge the white fish in the spice mixture, coating the fish completely.
- Step Four: Drizzle avocado oil over the bottom of a glass or ceramic oven safe pan, and place the coated fish in the pan.
- Step Five: Drizzle a little more avocado oil over the fish and bake until the fish easily flakes when tested with a fork. About 20 minutes.
- Step Six: While the fish is baking, finely shred the cabbage using a food processor, mandolin, or knife.
- Step Seven: In a separate bowl combine the shredded cabbage, juice of one lime, red wine vinegar, and olive oil. Mix well until cabbage is completely coated.
- Step Eight: To make the cilantro-lime avocado aioli, peel and remove the pit of the avocado and place in a food processor. Next, add the juice of one lime into the food processor, along with the cilantro and sea salt.
- Step Nine: Blend on high until a smooth and creamy aioli forms.
- Step Ten: Chop the jalapeños into small slices and place to the side to top your tacos with.
- Step Eleven: Warm the corn tortillas in a pan over medium heat, or directly on a grill.
- Step Twelve: Once the fish has finished baking, begin to assemble your tacos by placing the dressed cabbage and blackened haddock in your taco shells. Top with sliced jalapeños and sprinkle with queso fresco. Add a squeeze of lime and serve!
Tips For Making The Best Blackened Fish Tacos
- Choose 100% corn tortillas: While so many of us may be used to a blend of wheat and corn tortillas, traditionally tortillas are made with only a few simple ingredients: corn (maseca) flour, water, and salt. These tortillas will be a little smaller than your wheat/corn soft tacos, but the taste is really unparalleled in my opinion.
- Don’t over cook the fish: Once the white fish easily flakes with a fork it is ready! Overcooking the fish will only end up in a dry, tougher texture, so keep an eye on it and remove from the oven as soon as you see that flaky consistency.
- Finely shred the cabbage: The key to making this cabbage slaw taste amazing comes down to texture. You really want to shred the cabbage as fine as you can so that it can easily soak up the lime dressing.
Blackened Fish Tacos With Cilantro-Lime Avocado Aioli
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
- Diet: Gluten Free
Description
Blackened fish tacos served over a bed of shredded cabbage with a cilantro- lime avocado aioli these tacos are some of the best we’ve had!
Ingredients
- 1 pound sustainably sourced white fish
- 8 corn tortillas
- 1/2 head purple cabbage
- 2 limes
- 1 tb red wine vinegar
- 2 tb avocado oil
- 1/4 cup olive oil
- 1 avocado
- 1 cup fresh cilantro
- 2 fresh jalapenos
- 1/4 cup queso fresco
- 1 tsp sea salt
For The Seasoning
- 1 tb garlic powder
- 1 tb onion powder
- 1 tb cumin
- 1 tsp paprika
- 1 tsp red chilli powder
- 1 tb brown sugar
- 1 tb oregano
- 1 tsp salt
Instructions
- Preheat oven to 375
- In a medium size bowl combine all the ingredients for the seasoning.
- Dredge the white fish in the spice mixture, coating the fish completely.
- Drizzle avocado oil over the bottom of a glass or ceramic oven safe pan, and place the coated fish in the pan.
- Drizzle a little more avocado oil over the fish and bake until the fish easily flakes when tested with a fork. About 20 minutes.
- While the fish is baking, finely shred the cabbage using a food processor, mandolin, or knife.
- In a separate bowl combine the shredded cabbage, juice of one lime, red wine vinegar, and olive oil. Mix well until cabbage is completely coated.
- To make the cilantro-lime avocado aioli, peel and remove the pit of the avocado and place in a food processor. Next, add the juice of one lime into the food processor, along with the cilantro and sea salt.
- Blend on high until a smooth and creamy aioli forms.
- Chop the jalapenos into small slices and place to the side to top your tacos with.
- Warm the corn tortillas in a pan over medium heat, or directly on a grill.
- Once the fish has finished baking, begin to assemble your tacos by placing the dressed cabbage and blackened haddock in your tortillas. Top with sliced jalapeños and sprinkle with queso fresco. Add a squeeze of lime and serve!
Notes
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. The information in this article should not be taken as personalized medical advice. Always consult with your doctor before beginning any new supplement regimen.
Keywords: Blackened Fish Tacos
