Blackened Fish Tacos With Avocado Slaw Recipes

BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE

Blackened Fish Tacos with Creamy Avocado Sauce image

Blackened white fish tacos with creamy avocado sauce and lime coleslaw. Serve with lime wedges and cilantro!

Provided by Nancy Vargas

Categories Mexican Fish Tacos

Time 35m

Yield 3

Number Of Ingredients 22

Ingredients

2 teaspoons garlic powder
1 ½ teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon brown sugar
salt and ground black pepper to taste
3 (4 ounce) fillets flounder
1 tablespoon olive oil, or as needed
6 (6 inch) corn tortillas
½ (8 ounce) package coleslaw mix
½ cup chopped cilantro
2 medium limes, juiced
salt and ground black pepper to taste
1 large avocado, diced
½ cup chopped cilantro
¼ cup water
2 medium limes, juiced
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
salt and ground black pepper to taste
½ tablespoon chopped pickled jalapeno peppers

Steps:

Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

Nutrition Facts : Calories 589.2 calories, Carbohydrate 51.1 g, Cholesterol 67.7 mg, Fat 34 g, Fiber 14.1 g, Protein 28.3 g, SaturatedFat 5.1 g, Sodium 323.6 mg, Sugar 4.3 g

BLACKENED FISH TACOS

Blackened Fish Tacos image

Make and share this Blackened Fish Tacos recipe from Food.com.

Provided by gailanng

Categories Mexican

Time 25m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

1 1/2 lbs fish fillets (mahi, tilapia, salmon, etc.)
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
6 -8 corn tortillas (depending on size) or 6 -8 flour tortillas (depending on size)
1/2 red cabbage, sliced thin
1/4 green cabbage, sliced thin
1/2 medium red onion, chopped
1/2 cup fresh cilantro leaves
1 lime, juice of
1/2 teaspoon honey (more or less to taste)
1/2 cup sour cream
1 ripe avocado, pitted and skinned
1/4 cup cilantro leaf
1 lime, juice of (small)
1 jalapeno, chopped and seeded
salt, to taste

Steps:

In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.
Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.
Combine all of the Slaw ingredients in a large bowl and mix well.
Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.
Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.

Nutrition Facts : Calories 350.8, Fat 15.2, SaturatedFat 3.9, Cholesterol 72.3, Sodium 339.5, Carbohydrate 25.9, Fiber 6.9, Sugar 6.7, Protein 30.3

FISH TACOS WITH AVOCADO-CABBAGE SLAW RECIPE - (4.3/5)

Fish Tacos with Avocado-Cabbage Slaw Recipe - (4.3/5) image

Provided by AzWench

Number Of Ingredients 20

Ingredients

FOR THE SLAW:
1/2 pounds Firm White Fish Fillets, Such As Cod Or Tilapia
2 cloves Garlic, Finely Minced
1 teaspoon Lime Zest
2 Tablespoons Chopped Cilantro, Plus More For Garnish
1/4 teaspoons Red Pepper Flakes
2 pinches Ground Cumin
2 Tablespoons Vegetable Oil
Kosher Salt And Pepper To Taste
4 whole Corn Or Flour Tortillas
1 cup Chunky Salsa
Lime Wedges
1 cup Ripe Avocado, Diced
1/4 cups Mexican Crema Or Sour Cream
1/4 cups Fresh Cilantro, Chopped
1/2 whole Jalapeno Pepper, Finely Diced And Seeded
1 Tablespoon Lime Juice
1/2 Tablespoons Agave Or Honey
Kosher Salt And Pepper To Taste
2 cups Shredded Cabbage

Steps:

In a shallow dish, coat the fish with garlic, lime zest, cilantro, red pepper flakes, cumin, and oil. Season with kosher salt and pepper. Allow to marinate for 20 minutes in the refrigerator. For the slaw, in a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth. Season with salt and pepper. In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated. Cover the bowl with plastic wrap and refrigerate. Preheat the oven broiler and arrange the marinated fish on a baking sheet. Place the baking sheet a few inches away from the broiler, and broil the fish for 2-3 minutes on each side or until the fish becomes opaque and flakes easily with a fork. Warm the tortillas. Divide the fish, salsa and slaw amongst the tortillas. Sprinkle each taco with the extra chopped cilantro and serve warm with lime wedges on the side.

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