Mmmmm … I love this recipe. Blackened Fish Tacos include good quality ingredients, have lots of flavour but low impact on my caloric intake.  I love cilantro but you could also use parsley or just eliminate it altogether. 

Blackened Fish Tacos with Avocado Cream Sauce
Blackened Fish TacosAdapted from author: Morgan,

Serves: 6

Ingredients for the Blackened Fish Tacos:

1.5 lbs fish fillets

1 ½ teaspoons smoked paprika

1 teaspoon garlic powder

3/4 teaspoon dried oregano

1 teaspoon onion powder

½ teaspoon cumin

¼ teaspoon cayenne pepper

Salt to taste– approx ½ teaspoon

½ teaspoon brown sugar

2 tablespoons olive oil

12 tortillas

 For the Slaw:

½ red cabbage, sliced thin

¼ green cabbage, sliced thin

½ medium-sized onion, diced

½ cup cilantro

Juice of 1 lime

For the Avocado-Cilantro Sauce:

½ cup greek yogurt

1 ripe avocado, pitted and skinned

¼ cup cilantro, chopped

Juice of 1 lime

1 jalapeno, chopped and seeded

Salt, to taste


  • In a small bowl, combine smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper.
  • Sprinkle mixture over both sides of your fillets, rub in seasoning.
  • Combine Avocado-Cilantro Sauce ingredients in a food processor or blender until well-combined.
  • Combine all of the Slaw ingredients in a large bowl, mix well.
  • Heat oil in a cast iron pan over medium-high heat. Add fillets.
  • Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
  • Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
  • Break up the fish into 2-3″ pieces. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.


Blackening spices are very fragrant, so turn on your overhead fan while you cook the fish.