Ingredients
Scale
- 2 white fish fillets about 1 pound total, such as cod or tilapia
- 1 Tablespoon avocado oil or other neutral high-heat oil
- 1½ Tablespoons blackened seasoning
- 4 small tortillas, flour or corn
- 1 cup coleslaw mix or shredded cabbage, red or green
- ¼ cup fresh cilantro chopped, optional
- Fish Taco Sauce (or Sour Cream) for serving
- Lime wedges for serving
Instructions
- Pat the fish dry using paper towels. Season both sides generously with blackened seasoning, salt, and pepper to taste.
- Heat the oil in a cast-iron or nonstick skillet over medium-high heat.
- Add the seasoned fish to the hot pan and cook for 3–4 minutes on each side, or until blackened and fully cooked.
- Remove the fish from the pan and let it rest briefly before flaking it into large pieces.
- Warm the tortillas in a dry skillet or microwave before serving.
- Assemble the tacos by adding coleslaw, blackened fish, and any desired toppings. Serve with lime wedges and fish taco sauce or sour cream.
Notes
For an extra kick, add sliced jalapeños or hot sauce to your tacos.
Feel free to substitute the fish with shrimp for a different seafood option.
Make sure to let the fish rest after cooking for the best texture.
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.