Although these Blackened Fish Tacos With Creamy Avocado Sauce don’t really qualify as a “fusion” food – they are the perfect dish for anyone who loves Mexican food, but wants to make something special for Mardi Gras.
Full of flavor and a tantalizing blend of textures that are truly satisfying, these fish tacos have a decidedly Cajun kick.
These fish tacos are like a flavor explosion in your mouth. Oh, they are so good!
Enjoy some Delicious Blackened Fish Tacos with Creamy Avocado Sauce
It doesn’t get much more wholesome than these delicious Blackened Fish Tacos.
With yummy homemade slaw and drizzled with our creamy avocado sauce, you’ll be enjoying restaurant quality tacos at home in no time.
One of the coolest things about this recipe is how completely flexible it is.
Make the cole slaw and avocado sauce to use with other dishes
If you are the type of person who likes to follow a recipe exactly, you will love the amazing taste of the homemade coleslaw included here.
Likewise, the creamy avocado sauce is incredible, and the perfect accompaniment to many other recipes, as well. (Seriously, nachos, salads, sandwiches, toast, you name it…)
Variations and short cuts
But these Blackened Fish Tacos are also perfect whenever you are in the mood for some delicious fish, but need to be a bit flexible based on the food you have on hand.
This recipe calls for Mahi-Mahi, but any firm white fish will work.
And, although the coleslaw recipe is divine, you can easily use pre-made coleslaw from a bag if that helps save you some time.
Likewise, feel free to experiment with the seasonings and everything else, until you have the perfect fish tacos for you!
How is fish blackened anyway?
It’s pretty simple.
You coat your fish in oil or butter and then rub using a blackened seasoning mixture like the recipe we’ve shared below all over it.
Then you fry it in a cast iron skillet or other large skillet.
There are some recipes that call for cooking the fish in the oven, but most often, you’ll find blackened fish prepared in a skillet.Β
What do I serve with the fish tacos?
We have you covered there too with our yummy cole slaw recipe. I
t’s really good to serve it either on the tacos themselves or on the side.
Give the slaw a bit of a drizzle of the creamy avocado sauce too, and yum! Chef’s kiss!
They taste great with elote corn, a side of rice, and even our yummy charro beans.
Even though this recipe uses blackening seasoning, it still pairs well with other traditional Mexican dishes.
Ingredients forΒ Blackened Fish Tacos with Creamy Avocado Sauce:
I’ve included an ingredients list and instructions for how to make the seasoning, cole slaw, and avocado sauce from scratch.
Blackened Seasoning Ingredients: (Or you can use your favorite blackening seasoning)
- 1 T. onion powder
- 1 T. garlic powder
- 1 T. smoked paprika
- 1 T. dried thyme
- 1 T. dried oregano
- 2 t. sea salt
- 1 t. black pepper
- 1/2 t. – 1 t. cayenne pepper*
* Adjust amount of cayenne to reach desired level of heat
Time Saving Tip
You may use your favorite blackening seasoning too.
If you opt to make our blackening seasoning recipe, you can always multiply the recipe so that you have it ready when you want to enjoy it again.
I like to save empty spice jars to repurpose for homemade seasonings.
Coleslaw Ingredients:
- 3 c. green cabbage, thinly sliced
- 1 c. red cabbage, thinly sliced
- Optional: 1 c. kale leaves, finely chopped
- 1 large carrot, shredded
- 1/3 c. Greek yogurt
- 1 T. apple cider vinegar
- 1 t. ground cumin
- 1 t. spicy Dijon mustard
- 1 T. fresh lime juice
- Sea salt and black pepper, to taste
Time Saving Tip
Use one 12-oz. bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time.
Alternatively, if you prefer, you may substitute your favorite bagged cole slaw mix and cole slaw dressing.
Ingredients for the Creamy Avocado Sauce:
- 1 c. plain whole milk Greek yogurt
- 1 medium avocado, peeled and chopped
- 2 cloves garlic, peeled and finely minced
- 1 t. ground cumin
- 1 t. smoked paprika
- 1 t. chili powder
- 2 T. fresh cilantro, finely chopped
- 3 T. fresh lime juice*
- Sea salt and black pepper, to taste
Ingredients for the fish tacos:
- 2 T. extra virgin olive oil
- 18-20 oz. mahi-mahi or other firm white fish
- 4-5 large radishes, trimmed and thinly sliced
- 3 T. fresh cilantro leaves, chopped
- 8 8-inch corn or gluten-free tortillas
How to make Blackened Fish Tacos with Creamy Avocado Sauce:
Prepare the blackening seasoning, cole slaw and creamy avocado sauce before you cook the fish.
Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
Make the Cole Slaw:
To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl.
Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl.
Pour over top of the other vegetables.
Season with salt and black pepper, to taste, and toss to combine.
Set aside.
How to Make the Creamy Avocado Sauce:
Place all ingredients in a food processor and blend until smooth. Add additional lime juice, if necessary, to reach desired consistency.
Taste and adjust seasonings, to taste.
Serve immediately or store in an airtight container in the refrigerator for several days.
How to cook the blackened fish:
Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well.
Carefully slice the fish into bite-sized pieces and set aside.
Add the olive oil to a large cast iron or other skillet over medium heat.
Cook’s Tip
One of the features of blackened fish is preparing it in a cast iron skillet.
It’s okay if you don’t have one, but if you do, it really cooks the fish beautifully.
Once heated, add the seasoned fish and cook until opaque and flaky, approximately 3-4 minutes per side.
Remove from heat and set aside.
Make the Tacos:
To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas.
Top with the sliced radishes and fresh cilantro leaves.
If desired, drizzle some Creamy Avocado Sauce on top.
Enjoy!
Cook’s Tip
You can slice the fish before seasoning, but it takes longer to coat each piece individually.
The blackened flavor will be much stronger if all sides are coated.
If you like it with less seasoning, you may wish to slice it after you have cooked it.
More great recipes with delicious Cajun flavor:
- Instant Pot Chicken, Sausage, and Seafood Gumbo
- Old Fashioned Cajun Crunch Cake
- Cajun Shrimp Cups
- Mardi Gras Jello Shots
- Grasshopper Cocktail topped with Thin Mint Cookies
- King Cake Milkshake
- Hurricane Snow Cone
You may also love to try our Instant Pot Charro Beans!
Please let us know how you enjoy our Blackened Fish Tacos with Creamy Avocado Sauce recipe.
Blackened Fish Tacos with Creamy Avocado Sauce
Ingredients
Blackened Seasoning Ingredients:
- 1 T. onion powder
- 1 T. garlic powder
- 1 T. smoked paprika
- 1 T. dried thyme
- 1 T. dried oregano
- 2 t. sea salt
- 1 t. black pepper
- οΎ½ t. – 1 t. cayenne pepper* * Adjust amount of cayenne to reach desired level of heat
Coleslaw Ingredients:
- 3 c. green cabbage thinly sliced
- 1 c. red cabbage thinly sliced
- 1 c. Optional: kale leaves finely chopped
- 1 large carrot shredded
- β c. Greek yogurt
- 1 T. apple cider vinegar
- 1 t ground cumin
- 1 t spicy Dijon mustard
- 1 T. fresh lime juice
- Sea salt and black pepper to taste
Ingredients for the Creamy Avocado Sauce:
- 1 c. plain whole milk Greek yogurt
- 1 medium avocado peeled and chopped
- 2 cloves garlic peeled and finely minced|
- 1 t. ground cumin
- 1 t smoked paprika
- 1 t chili powder
- 2 T. fresh cilantro finely chopped
- 3 T. fresh lime juice
- Sea salt and black pepper to taste
Ingredients for the fish tacos:
- 2 T. extra virgin olive oil
- 18-20 oz. mahi-mahi or other firm white fish
- 4-5 large radishes trimmed and thinly sliced
- 3 T. fresh cilantro leaves chopped
- 8 8- inch corn or gluten-free tortillas
Instructions
How to make Blackened Fish Tacos with Creamy Avocado Sauce:
- Prepare the blackening seasoning, cole slaw and creamy avocado sauce before you cook the fish.
- Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
Make the Cole Slaw:
- To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl.
- Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl.
- Pour over top of the other vegetables.
- Season with salt and black pepper, to taste, and toss to combine.
- Set aside.
How to Make Creamy Avocado Sauce:
- Place all ingredients in a food processor and blend until smooth. Add additional lime juice, if necessary, to reach desired consistency.
- Taste and adjust seasonings, to taste.
- Serve immediately or store in an airtight container in the refrigerator for several days.
How to cook the blackened fish:
- Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well.
- Carefully slice the fish into bite-sized pieces and set aside.
- Add the olive oil to a large cast iron or other skillet over medium heat.
- Once heated, add the seasoned fish and cook until opaque and flaky, approximately 3-4 minutes per side.
- Remove from heat and set aside.
Make the Tacos:
- To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas.
- Top with the sliced radishes and fresh cilantro leaves.
- If desired, drizzle some Creamy Avocado Sauce on top.
- Enjoy!
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.