I am not a picky eater, but when it comes to fish tacos, they have always been a hard pass in my book. However, 2020 is my year to look adversity straight in the face and choose change… or at least attempt to. 😂😂 Next item on my list to change my mind on… Fish Tacos! The verdict is in. I loved these tacos! Big Blackened Fish Taco fan over here! (at least when the blackened is coupled with my cilantro lime dressing. )

Do you have something you need to choose to change your mind on? My list was pretty lengthy and included concerts, large events, and professional sporting events. You know those things that, after one bad experience, leave you with a bad taste in your mouth? No pun intended.

Anyways back to this recipe. It is really tasty and came together in 25 minutes, if not less. I really wanted to make this recipe with cod fish. But then Grocery Pickup brought me Tilapia. Next time, honestly, I will probably try it with Mahi Mahi to get a thicker fish in the taco.

All that to say, you could put any flaky white fish in this Blackened Fish Taco recipe and it would be amazing.

Blackened Fish Tacos

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Author: Abby Turner

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Ingredients

Scale

6–8 ounces of skinless fish fillets (I used Tilapia in the pictures)
2 tablespoons oil/butter
8 tortillas
2 ripe avocados
2 limes, wedge
1/2 cup lime juice
1/2 cup sour cream
1/2 cup chopped cilantro
3 cups Tri-Color Slaw
2 cups shredded mozzarella cheese
2 cups Cilantro Lime Dressing

Blackened Seasoning:

2 teaspoons Paprika
2 teaspoons chipotle chili powder
2 teaspoons brown sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper

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Instructions

Combine and toss sour cream, 1/4 cup cilantro, 1/4 cup lime juice, and slaw. Refrigerate until ready to make tacos.
Combine the spices and season the fish on both sides. Pat the seasoning into the fish to avoid losing any of the flavor.
Put the oil/butter in a skillet over medium-high heat. Transfer fish to the skillet and cook until the fish becomes flaky and is cooked through. (the edges of the fish will begin to get crispy and the inside will be matte)
Make my cilantro lime dressing found here or use an already made cilantro lime dressing
Assemble the tacos with slaw, avocado, cheese, and fish.
Top with dressing, squeeze of a fresh lime and cilantro!

Looking for other fun dinner recipes check these out:

Peach, Burrata & Pesto Flatbread — Peach, Burrata and Pesto Flatbread

Fruit PIzza — Peach, Burrata and Pesto Flatbread

So do me a favor. When you love this recipe as much as I do, will you post about it? Will you tag me on Instagram or Facebook? Will you share this post with your friends?