These blackened fish tacos with avocado crema are some of my favorite tacos to make on busy weeknights. Fresh cod filets get coated in a homemade blackening spice blend, cooked quickly on the stovetop, then topped with zesty red cabbage slaw and creamy dairy-free avocado crema. The whole recipe comes together in under 30 minutes.
Fish tacos are perfect for weeknight dinners because fish cooks so much faster than chicken, pork, or beef. The blackening spices give the fish a bit of kick, but the avocado crema balances everything out and cools it down. Serve these on corn tortillas for naturally gluten-free tacos.
Why You’ll Love this Recipe
Ingredient notes
- Cod filets – Use about 1 1/2 pounds of fresh or frozen cod. You can also substitute mahi mahi or tilapia. I prefer wild-caught fish when possible.
- Blackening spices – Homemade blend of paprika, garlic powder, oregano, thyme, black pepper, salt, and cayenne. Many store-bought spice packets contain gluten, so making your own is safer and tastes better.
- Corn tortillas – Choose gluten-free corn tortillas if you have celiac disease or a gluten intolerance. Heat them before serving so they don’t break apart. I like to char mine over the open flame on the stove top.
- Avocado – Should be ripe but not overly soft. The avocado gets blended with lime juice, cilantro, and jalapeño to make a pourable crema.
- Red cabbage – Thinly shredded and tossed with apple cider vinegar and lime juice for a quick slaw. You can also add shredded carrots, cucumber, or apple if you like.
- Jalapeño – Adds heat to the avocado crema. Seed it to reduce spice level, or leave seeds in if you like it spicy.
Customize Your Slaw
The red cabbage slaw is very flexible. Add shredded carrots, thinly sliced cucumber, diced apple, or shredded green cabbage. You can add a tablespoon of mayo for a creamier slaw. Make it ahead and refrigerate until ready to serve.
FAQs
Yes! Preheat your grill to medium-high heat. Rub the fish with oil and blackening spices, then grill for 3-4 minutes per side until the fish reaches 145F and flakes easily with a fork.
Absolutely. This recipe works well with mahi mahi, tilapia, halibut, or any firm white fish. Adjust cooking time based on the thickness of your filets.
Heat them before serving. Place them directly over a gas flame to char slightly, or warm them in a 350F oven for 3-5 minutes. This makes them more pliable and sturdy.
Expert Tips
Storage instructions
Store leftover blackened fish, cabbage slaw, and avocado crema in separate airtight containers in the refrigerator for up to 2 days. The fish is best reheated gently in a skillet over low heat. The avocado crema may brown slightly on top but is still safe to eat. Warm the tortillas fresh when ready to serve.
The blackening spice blend can be made in a larger batch and stored in an airtight container for up to 6 months.
Serving suggestions
Serve these blackened fish tacos with baked chili lime tortilla chips and black bean corn salsa on the side. For a complete taco night, also make easy ground beef tacos or gluten-free taco salad to offer variety. Serve with rice or a simple side salad.
More gluten-free meals to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Blackened Fish Tacos with Avocado Crema
Ingredients
For the Blackened Fish:
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 ½ lb fresh cod filets - cut into 2-3 large pieces
- 1 tablespoon oil - olive, avocado, grapeseed, etc.
For the Cabbage Slaw:
- 2 cups shredded red cabbage
- 1 cup shredded carrot
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- pinch of salt
For the avocado crema:
- 1 avocado - skin and pit removed
- 2 tbsp fresh lime juice
- ¼ cup cilantro
- ½ jalapeno - seeded
- ½ teaspoon salt
- 1-2 tablespoons water
For Serving:
- 12 corn tortillas - gluten-free – check the label to confirm
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the blackened fish:
- In a small bowl, combine 2 teaspoons paprika, 1 teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon ground black pepper, ½ teaspoon salt, and ¼ teaspoon cayenne pepper. Rub the spice blend all over 1 ½ lb fresh cod filets.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the seasoned cod filets and cook for 4 minutes per side, until the fish reaches an internal temperature of 145F. The fish should be no longer translucent and flake easily with a fork. Transfer to a plate.
Make the red cabbage slaw:
- While the fish is cooking, make the red cabbage slaw. In a medium bowl, combine 2 cups shredded red cabbage, 1 cup shredded carrot, 2 tablespoons apple cider vinegar, 1 tablespoon lime juice, and a pinch of salt. Toss to combine and refrigerate until ready to serve.
Make the avocado crema:
- Add 1 avocado, 2 tbsp fresh lime juice, ¼ cup cilantro, ½ jalapeno, and ½ teaspoon salt to a food processor or blender. Blend until smooth. Add 1-2 tablespoons water to thin the crema to a pourable consistency.
Assemble the tacos:
- Heat 12 corn tortillas on a skillet over medium heat or in a 350F oven for 3-5 minutes until warm and pliable.
- Break the cooked fish into smaller pieces. Place fish on the warm tortillas and top with red cabbage slaw, and a drizzle of avocado crema. Serve immediately.
Notes
- Gluten-free: Use gluten-free corn tortillas and check that all spices are gluten-free. Many store-bought taco seasoning packets contain gluten.
- Make ahead: The red cabbage slaw can be made up to 24 hours in advance. The blackening spice blend can be made in a larger batch and stored for up to 6 months.
- Storage: Store leftover fish, slaw, and crema separately in the refrigerator for up to 2 days.
Nutrition
Hey Meghan!
I was wondering if there’s any way I could BBQ the fish? And if yes, do you have a suggested method? It is super hot here and I really don’t want to heat the house even more.
Thank you for your time!
This was delicious and very easy to make for a Tuesday night dinner. Thank you!!
Delicious. The only change I made was adding some garlic to the avocado crema. Thank you for sharing this dairy-free recipe.
So glad you liked it Asha!