Blackened Fish Tacos with Avocado Cream Sauce

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Blackened Fish Tacos with Avocado Cream Sauce

Blackened Fish Tacos with Creamy Avocado Sauce

Published on January 15, 2019

Fish Tacos:

  • 2 teaspoons garlic powder

  • 1 ½ teaspoons smoked paprika

  • 1 teaspoon cayenne pepper

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • ½ teaspoon brown sugar

  • salt and ground black pepper to taste

  • 3 (4 ounce) fillets flounder

  • 1 tablespoon olive oil, or as needed

  • 6 (6 inch) corn tortillas

Lime Coleslaw:

Avocado Sauce:

  • 1 large avocado, diced

  • ½ cup chopped cilantro

  • ¼ cup water

  • 2 medium limes, juiced

  • 3 tablespoons mayonnaise

  • 2 teaspoons Dijon mustard

  • salt and ground black pepper to taste

  • ½ tablespoon chopped pickled jalapeno peppers

  1. Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.

  2. Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.

  3. Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.

  4. Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.

  5. Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.

  6. Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

Nutrition Facts (per serving)

589Calories34g Fat51g Carbs28g Protein
Nutrition FactsServings Per Recipe3Calories589% Daily Value *Total Fat34g44%Saturated Fat5g26%Cholesterol68mg23%Sodium324mg14%Total Carbohydrate51g19%Dietary Fiber14g50%Total Sugars4gProtein28gVitamin C56mg282%Calcium142mg11%Iron4mg19%Potassium1189mg25%

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