Description
Indulge in flavorful blackened fish tacos, featuring smoky fish, crunchy cabbage, and vibrant pico de gallo, all wrapped in warm corn tortillas.
Ingredients
Scale
- 4 fish fillets (tilapia, cod, or any white fish of your choice)
- 2 tablespoons blackening seasoning
- 8 small corn tortillas
- 2 cups cabbage, shredded
- 1 cup pico de gallo
- 1 avocado, sliced
- 1/2 cup sour cream
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet over medium-high heat for at least 5 minutes.
- Season the fish fillets generously with blackening seasoning.
- Cook the fish for 3-4 minutes on each side until it flakes easily with a fork.
- Prepare the slaw by mixing shredded cabbage with lime juice, salt, and pepper in a bowl.
- Warm the tortillas in a dry skillet over low heat, about 30 seconds per side.
- Assemble each taco by placing a piece of blackened fish on the tortilla, followed by cabbage slaw, pico de gallo, avocado slices, and a drizzle of sour cream.
- Serve immediately with lime wedges for an extra touch.
Notes
Make-ahead Tip: Prepare the slaw and pico de gallo a day ahead for deeper flavors. Customize with additional toppings like pickled onions or cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg