Blackened Fish Tacos with Avocado Crema
Blackened fish tacos with avocado crema ready in under 30 minutes. Fresh cod filets coated in homemade blackening spices, cooked on the stovetop, topped with red cabbage slaw and creamy dairy-free avocado crema. Naturally gluten-free and dairy-free.
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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
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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
Calories: 439kcal | Carbohydrates: 47g | Protein: 36g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 747mg | Potassium: 1275mg | Fiber: 9g | Sugar: 4g | Vitamin A: 6665IU | Vitamin C: 38.4mg | Calcium: 128mg | Iron: 2.7mg
