Blackened Fish Tacos with Charred Avocados

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Total Time: 25 min

Cook Time:

Prep Time:

Nutrition Facts

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

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
  1. Dry the fish completely and allow the fish to come to room temperature for about 15 minutes.
  2. Drizzle half of the melted butter onto both sides of the fish.
  3. 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.
  4. Heat a cast iron or stainless-steel skillet on medium-high heat, adding the remaining butter to the skillet.
  5. 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.
  6. 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.
  7. Remove the fish and set aside to cool. Meanwhile, heat a grill or grill pan on medium-high heat.
  8. 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.
  9. Remove the avocados. Once cool enough to touch, peel skin and dice.
  10. Warm tortillas according to packaging instructions, or char on the grill or skillet.
  11. 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.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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