Blackened Fish Tacos with Creamy Avocado Sauce

Name: Blackened Fish Tacos with Creamy Avocado Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 3 servings
Cuisine: Cajun and Creole, Tex-Mex, Mexican
Ingredients: 1 whole Avocado; 0.5 tsp Brown Sugar; 1 tsp Cayenne Pepper; 1 tsp Chili Powder; 4 oz Coleslaw; 6 whole Corn Tortilla; 2 tsp Dijon Mustard; 3.5 oz Flounder; 0.5 cup Fresh Cilantro; 2 tsp Garlic Powder; 1 tsp Ground Cumin; 2 whole Lime Juice; 3 tbsp Mayonnaise; 1 tbsp Olive Oil; 0.5 tbsp Pickled Jalapeño Peppers; 1 dash Salt & Pepper; 1.5 tsp Smoked Paprika; 0.25 cup Water

Dinner 🍽️Lunch 🥪 Cajun and Creole 🇺🇸Tex-Mex 🇺🇸🇲🇽Mexican Halal 🕌Comfort-Food Pescatarian 🐟

Blackened Fish Tacos with Creamy Avocado Sauce deliver smoky heat from spiced flounder, cooled by a lush avocado blend and brightened with lime-kissed cilantro slaw. Each bite balances char, tang, and crunch in warm corn tortillas, perfect for a lively weeknight dinner or casual gathering.

Prep25 mins
Cook10 mins
Serves3
DifficultyEasy

1

In a small bowl, mix together the garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper. Rub this mixture onto both sides of the fish.
2

Heat the oil in a large skillet over medium heat. Add the fish to the hot skillet and cook until the exterior is browned and the fish flakes easily, 4 to 5 minutes per side. Take off the heat and break the fillets into pieces.
3

Warm the tortillas in the same skillet over low heat until heated through, about 30 seconds per side.
4

Make the coleslaw: In a bowl, combine the coleslaw mix, cilantro, lime juice, salt, and pepper, and stir until well mixed. Set aside.
5

Make the avocado sauce: In a blender or food chopper, combine the avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper; blend until smooth. Stir in the jalapenos.
6

Divide the fish evenly among the tortillas, add some slaw, and finish with a heaping spoonful of the avocado sauce on top.