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Blackened Fish Tacos with Creamy Avocado Sauce
Blackened Fish Tacos with Creamy Avocado Sauce
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Succulent blackened fish tacos with zesty lime coleslaw and creamy avocado sauce.
Ingredients:
  • 2 teaspoons garlic powder
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 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
  • 0.5 (8 ounce) package coleslaw mix
  • 0.5 cup chopped cilantro
  • 2 medium limes, juiced
  • 1 large avocado, diced
  • 0.25 cup water
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 0.5 tablespoon chopped pickled jalapeno peppers
Instructions:
  • Mix garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Coat both sides of the fish with the mixture.
  • In a large skillet over medium heat, heat oil until shimmering. Cook fish until browned and flaky, about 4 to 5 minutes per side. Break fillets into pieces before serving.
  • Warm the tortillas in the skillet over low heat for about 30 seconds on each side.
  • In a bowl, mix coleslaw mix, fresh cilantro, zesty lime juice, salt, and pepper until perfectly blended. Set aside.
  • Make a creamy avocado sauce by blending avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper until smooth. Then fold in chopped jalapenos for a spicy kick.
  • Divide the fish among the tortillas, layer with slaw, and generously spoon over the avocado sauce.

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