Blackened Fish Tacos with Avocado Crema

If you know Hungry Ali you know I adore tacos. I adore them so much and have made so many iterations over the years that I have a whole ass category for them on my blog (are you even surprised?) You’re welcome!

My love for tacos has also become routine as we have fully adopted the tradition of Taco Tuesday in our household. Not that one needs an excuse to eat tacos, but I adore the tradition of Taco Tuesday because it helps with meal planning (you always know you’ll have some sort of tacos on Tuesday night), you get to try your hand at infinite taco recipes and you turn your average Tuesday into a celebration!

One of my favorite Taco Tuesday recipes is my blackened fish tacos with avocado crema. These tacos are reminiscent of some of my favorite fish tacos I’ve ever tasted in San Diego from Pacific Beach Fish Shop. Fish tacos may seem intimidating to make at home, but trust me when I say they are some of the easiest tacos to whip up and definitely some of the most delicious.

I use Mahi Mahi in these tacos for a beautiful, firm texture and light yet buttery flavor. I season them simply with blackened seasoning and pan fry in coconut oil for that extra tropical/beachy flair. Then it’s all about an abundance of shredded cabbage for crunch and a decadent avocado crema that you’ll be tempted to eat straight up with a spoon.

All components of this recipe come together in about 20 minutes which make this a perfect recipe for weeknights, and your future Taco Tuesday celebrations!

Blackened Fish Tacos with Avocado Crema

Makes tacos for 4-6 people

Ingredients

Avocado Crema

• 1 ripe avocado

• 1/2 cup sour cream

• Juice and zest of one lime

• Kosher salt and pepper to taste

Quick Pickled Red Onions

• 1 red onion, thinly sliced

• 3/4 cup apple cider vinegar

• 1/4 cup water

• 1 teaspoon salt

• 1 teaspoon sugar

Fish Tacos

• Four 5-6 oz Mahi Mahi filets (highly recommend getting them frozen at Costco)

• 1/4 cup Blackened seasoning

• 2 tablespoons coconut oil

• 1 cup shredded green cabbage

• 1 cup shredded purple cabbage

• Cilantro and lime wedges, to serve

• Flour tortillas, to serve

Directions

Make avocado crema: In a blender, combine crema ingredients until smooth. This takes about a minute until it’s creamy perfection! Put in a bowl and refrigerate until ready to serve with tacos.

Make quick pickled red onions: In a small saucepan, combine water, vinegar, salt and sugar until dissolved. Bring to a simmer, stirring occasionally and remove from heat. Place red onions in a mason jar or lidded jar/container and pour over vinegar mixture. Seal and refrigerate until ready to serve. Can be made up to a day or as little as 30 minutes in advance.

Season Mahi Mahi filets on both sides with blackened seasoning. Heat coconut oil in a large skillet over medium high heat. Cook Mahi Mahi for 3-4 minutes a side until golden brown and firm but not tough. Remove from skillet and set aside.

Serve Mahi Mahi broken up in flour tortillas, topped with cabbage, pickled red onions, cilantro, a squeeze of lime and as much avocado crema as your heart desires!