Blackened Fish Tacos with Charred Avocados

HomeRecipesOtherBlogger RecipesBlackened Fish Tacos with Charred Avocados

Total Time: 25 min

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Cook Time: 10 min

Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 210

Total Fat 9g

Saturated Fat 2.5g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 45mg

Sodium 170mg

Total Carbs 15g

Dietary Fiber 2g

Total Sugars 1g

Protein 17g

Potassium 525mg

Vitamin A 47 mcg; Vitamin C 6 mg; Calcium 23 mg; Iron 1 mg; Vitamin D 1 mcg; Folate 33 mcg; Omega 3 Fatty Acid 0.25 g

% Daily Value*: Vitamin A 6%; Vitamin C 6%; Calcium 2%; Iron 6 %; Vitamin D 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These blackened fish tacos are seasoned with a Cajun rub consisting of bold spices, served with corn tortillas, California Avocados and fresh vegetables.

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Serves: 4

Ingredients
Instructions

1 1/2 lb. cod fish, sliced into 1-in. pieces 2 Tbsp. unsalted butter, divided, melted 1 tsp. smoked paprika 1/2 tsp. cayenne pepper 1/2 tsp. oregano 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. thyme 1 ripe, Fresh California Avocado, seeded and halved 1 tsp. fresh lemon juice 1 tsp. olive oil 8 corn tortillas 1/4 cup chopped red cabbage 2 Tbsp. chopped red onion 2 Tbsp. chopped tomatoes

Dry the fish completely and allow the fish to come to room temperature for about 15 minutes.
Drizzle half of the melted butter onto both sides of the fish.
Combine all the spices (smoked paprika, cayenne pepper, oregano, onion powder, garlic powder, salt, pepper and thyme) in a bowl and sprinkle the spices over the fish. Be sure to season all sides of the fish.
Heat a cast iron or stainless-steel skillet on medium-high heat, adding the remaining butter to the skillet.
Once the pan is coated with butter, add the fish, making sure not to overcrowd the pan so the fish are not touching. Cook in batches if needed.
Cook the fish for 2-3 minutes per side until cooked through. It will turn opaque at the center and the fish should flake easily with a fork when it’s finished cooking.
Remove the fish and set aside to cool. Meanwhile, heat a grill or grill pan on medium-high heat.
Drizzle the halved avocados with lemon juice and then rub with olive oil. Place avocado halves face-down on the grill or grill pan and sear for 2 minutes.
Remove the avocados. Once cool enough to touch, peel skin and dice.
Warm tortillas according to packaging instructions, or char on the grill or skillet.
Assemble the tacos with fish, charred avocados, cabbage, red onion and tomatoes.

Serving Suggestion: Serve with a side of your favorite rice or salsa.

Beverage Pairing: Pair with a crisp, white wine or a margarita.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.