Description
Experience a burst of flavors with these blackened fish tacos, featuring smoky fish fillets, crunchy slaw, fresh pico de gallo, and creamy avocado all wrapped in warm corn tortillas.
Ingredients
Scale
- 4 fish fillets (such as tilapia or cod)
- 2 tablespoons blackening seasoning
- 8 small corn tortillas
- 2 cups cabbage, shredded
- 1 cup pico de gallo
- 1 avocado, sliced
- 1/2 cup sour cream
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet over medium-high heat for at least 5 minutes.
- Season the fish fillets with blackening seasoning, pressing the spices firmly into the fish.
- Cook the fish for about 3-4 minutes on each side, until cooked through and flaky.
- Prepare the slaw by combining shredded cabbage, lime juice, salt, and pepper in a bowl.
- Warm the tortillas in a dry skillet for 1-2 minutes each side until pliable.
- Assemble the tacos starting with a piece of fish, topped with slaw, pico de gallo, avocado slices, and a drizzle of sour cream.
- Serve immediately and enjoy!
Notes
Consider making the blackening seasoning and pico de gallo a day in advance. For healthier options, try air frying or baking the fish.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg