Easy 88 min

Blackened Fish Tacos with Creamy Avocado Sauce

american_region asian caribbean european french german greek korean mediterranean middle eastern region thai vietnamese sauce side drink bread sweet spicy sour savory umami medium fast

Prep

30 min

Cook

58 min

Total

88 min

Ingredients (10)

2 teaspoons garlic powder g

1 ½ teaspoons smoked paprika g

1 teaspoon cayenne pepper g

1 teaspoon chili powder g

1 teaspoon ground cumin g

½ teaspoon brown sugar g

salt and ground black pepper to taste g

3 (4 ounce) fillets flounder g

1 tablespoon olive oil, or as needed g

6 (6 inch) corn tortillas g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

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

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

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.

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