Blackened Fish Tacos with Avocado Lime Sauce Recipe

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Ingredients

Avocado Lime Sauce-

• 1/2 cup sour cream, (120ml)
• 1/4 cup water, (60ml)
• 1 avocado, medium sized and ripe
• 1/4 cup cilantro leaves, (4g) loosely packed
• 2 tablespoons lime juice, (30ml) fresh
• 1/2 teaspoon lime zest, about 1 lime
• 1/2 teaspoon minced serrano pepper, seeded

Blackened Mahi Mahi Tacos-

• 1 1/2 teaspoons smoked paprika, (3g)
• 1 1/2 teaspoons dark brown sugar, (5g)
• 1/2 teaspoon garlic powder, (1g)
• 1/2 teaspoon onion powder, (1g)
• 1/2 teaspoon kosher salt, (3g)
• 3/4 teaspoon cumin, (1g)
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 1/2 pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed
• 1 tablespoon vegetable oil
• 8 corn tortillas, 6-inch
• 8 lime wedges
• 1 cup tomatoes, diced
• 1 cup red cabbage, sliced thin
• 1 cup green cabbage, sliced thin
• cilantro, for garnish

Instructions

1. Add sour cream, water, avocado, cilantro, lime juice, lime zest, and serrano pepper into a blender.
2. Process until smooth, scraping down the sides as needed. Add more water as needed to achieve desired consistency. Transfer to a small bowl and refrigerate.
3. Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper and black pepper in a small bowl.
4. Sprinkle seasoning evenly over both sides of the fish filets.
5. Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
6. Add fish to pan then cook 2 to 3 minutes on each side or until the desired degree of doneness. The surface will blacken in color quickly so keep a close eye on the fish.
7. Warm tortillas according to package directions.
8. Divide fish evenly among tortillas.
9. Serve with lime wedges, tomatoes, cabbage, and cilantro.

Nutrition Facts