Blogs, Recipes

Blackened Fish Tacos with Avocado Cilantro Sauce

I’d have to say I am an avid taco lover.  I eat tacos of some sort at least twice a week.  

This is one of my favorite taco recipes! 

The fish is so flavorful and spicy, but the heat is mellowed out by the slaw and creamy avocado sauce.  All together it has a ton of amazing tastes and textures. These tacos are perfect for a hot summer’s day spent by the pool. 

You can choose any white fish, such as grouper, tilapia, snapper, whatever fish you like. 

The slaw recipe is so easy! Just buy the pre-made Tri-color Coleslaw bag, drop it into a large bowl and toss in the onions, cilantro and lime. 

A glass of Scout & Cellar 2019 CONTE DE LA TERRE VERMENTINO is the perfect pairing for these tacos and a pool day! 

BLACKENED SEASONING

  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ¼  teaspoon sea salt
  • ¼ teaspoon red pepper flakes

FISH

  • 6 (4 ounce) white fish fillets 
  • 2-3 sticks unsalted butter
  • 1 lemon cut into wedges
  • 8 to 10 (6 inch) flour or corn tortillas

THE SLAW: 

  • 1 Tri-color Coleslaw bag
  • ½ medium-sized onion, diced
  • ½ cup cilantro
  • Juice of 2 limes
  • 1 Tbsp olive oil
  • 1 tsp honey
  • Pinch of salt

AVOCADO-CILANTRO SAUCE:

  • 1 avocado
  • 1 garlic clove
  • ¼ cup cilantro leaves
  • ¼ cup plain Greek yogurt
  • 3 Tbsp lime juice
  • 1 tsp. Sriracha, optional
  • Salt and pepper, to taste
  • 2 Tbsp olive oil
  • ¼ to ½ cup water (depending on consistency)

INSTRUCTIONS

In a small bowl, combine the smoked paprika, garlic powder, dried Italian seasoning, onion powder, cumin, sea salt, and red pepper flakes. Set aside. 

Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.

Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.

Place fillets into a hot pan without crowding. Carefully melt about 1 teaspoon melted butter and spoon  over each fillet. Cook until the fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish. You may need to add more butter to the pan, as you cook remaining fish. Squeeze lemon juice onto fish.

No one said this was healthy. LOL

To make the avocado sauce, combine the avocado, garlic, cilantro, yogurt, lime juice, sriracha and salt/pepper in a food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth until you have your desired consistency.

Combine all of the Slaw ingredients in a large bowl and mix well.

Heat the oil in a cast iron pan over medium-high heat. Once heated, add in the fish (a few at a time if you can’t fit them all at once). 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 corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

Break up the fish into pieces. 

To assemble the tacos, place chicken in a tortilla and top with slaw and a drizzle of the avocado sauce. 

Serve with a fresh squeeze of lime and enjoy!

Recipes

Zucchini Taco Boats

Looking for an alternative to your Taco Tuesday?

These Zucchini Taco boats are made with fresh zucchini stuffed with seasoned ground beef, bell peppers, and topped with cheese and salsa. But the filling could literally be anything, from chicken and corn, to meatballs with tomato sauce! 

They are low carb and keto diet friendly. 

Start with 3 or 4 small zucchini. 

I used a small cookie scoop to scoop out the middle of the zucchini, but you can also use a small spoon. I got a little close to the edge on one of them, but don’t worry about it. The meat filling will cover it up. I love using the insides of the zucchini I scooped out to add filler, so place the insides to the side.  

Pour 1/2 cup of your favorite salsa in a baking dish- I used Pace. Lay the boats on top of the salsa and sprinkle each with salt. 

Now it’s time to make the filling.  Heat a pan over medium-heat and cook the meat. You can use any ground meat, I used ground beef.  Once the meat is cooked, transfer to a bowl and set aside. Wipe out the same pan and add a drizzle of EVOO.

Sauté the insides of the zucchini. Make sure to cook it down to reduce the liquid. Then add bell peppers,- any color,  I used red and yellow. Sprinkle it with chili powder, cumin, and salt. Stir together and cook for about two minutes. Add the red onion and garlic. It should start to smell like it’s almost Taco time! 

Continue to cook until vegetables are softened and water has absorbed. Lastly, add the meat back to the pan, and stir together. Once it is combined, it’s time to fill up the boats. Go ahead and fill those babies up- don’t be shy! Let the meat spill over if you need to.

I love cheese and, what’s a taco if it doesn’t have any cheese on it? Cover the filled boats with shredded cheese. I used Cheddar but Monterrey Jack or a Mexican blend would work great, too. 

Place the baking dish in the 400°F preheated oven and cook for 20-25 minutes. 

This recipe  is great if you’re looking for a low-carb option for tacos, or need to get more veggies into your diet. Try them out for Taco Tuesday and enjoy!

INGREDIENTS

  • 4 Zucchini
  • 1lb Ground Beef
  • 1/2 cup Mixed Red & Yellow Bell Peppers, finely diced
  • 1/2 cup Red Onion, diced
  • 2 Cloves Garlic, minced  
  • 1 tablespoon Chili Powder
  • 2 teaspoons Cumin 
  • 1/2 teaspoon Salt
  • 8 ounces Cheddar Cheese, shredded
  • 1/2 cup Salsa

INSTRUCTIONS

Preheat oven to 400°F

Prepare your zucchini, cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat… save the insides and set aside. 

Pour salsa into a baking dish.

Place the zucchini boats in the same baking dish and sprinkle a small amount of salt over them.

In a skillet over medium-high heat, brown the ground beef. Once cooked, transfer to a bowl. Wipe out the same pan and add a drizzle of EVOO.

Add the inside of the zucchini, water will release. Let it cook down to reduce the liquid, then add bell peppers, chili powder, cumin, and salt. Stir together and cook for about two minutes. Then add the red onion and garlic.

Continue to cook until vegetables are softened and water has absorbed. Add the meat back to the pan, stir together. 

Once combined, fill each zucchini boat with the beef and vegetable mixture.

Top the zucchini boats with cheddar cheese.

Bake for 25 minutes or until zucchini has softened and cheese is melted.

Serve hot!