Your taste buds will love our Blackened Fish Tacos with Creamy Avocado Sauce and Cole Slaw. Oh Mahi Mahi! The homemade seasoning is so easy to prepare and gives the fish tacos so much flavor. And when you pair it with our homemade cabbage slaw and avocado sauce, your mouth will be so delighted. It's like a flavor explosion!
ᄑ t. - 1 t. cayenne pepper** Adjust amount of cayenne to reach desired level of heat
Coleslaw Ingredients:
3c.green cabbagethinly sliced
1c.red cabbagethinly sliced
1c.Optional: kale leavesfinely chopped
1large carrotshredded
⅓c.Greek yogurt
1T.apple cider vinegar
1tground cumin
1tspicy Dijon mustard
1T.fresh lime juice
Sea salt and black pepperto taste
Ingredients for the Creamy Avocado Sauce:
1c.plain whole milk Greek yogurt
1medium avocadopeeled and chopped
2clovesgarlicpeeled and finely minced|
1t.ground cumin
1tsmoked paprika
1tchili powder
2T.fresh cilantrofinely chopped
3T.fresh lime juice
Sea salt and black pepperto taste
Ingredients for the fish tacos:
2T.extra virgin olive oil
18-20oz.mahi-mahi or other firm white fish
4-5large radishestrimmed and thinly sliced
3T.fresh cilantro leaveschopped
8 8-inchcorn 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
Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and 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.Please note that nutrition facts are subject to change based on your choice of ingredients.
Nutrition
Calories: 369kcal
Keyword Blackened Fish Tacos with Creamy Avocado Sauce