If you’ve ever dreamed of a taco that perfectly balances bold flavors with creamy, fresh elements, you’re in for a treat with this Blackened Fish Tacos with Creamy Avocado Sauce Recipe. This dish is an absolute celebration of vibrant Cajun spices contrasted by a silky avocado sauce, all wrapped in warm, toasted corn tortillas. Each bite bursts with smoky, spicy fish, cool cabbage crunch, and that irresistible richness from the avocado crema. Whether you’re cooking for friends or just treating yourself, these tacos bring bright, exciting flavors right to your table in just about 30 minutes.
Ingredients You’ll Need
The beauty of this Blackened Fish Tacos with Creamy Avocado Sauce Recipe lies in its use of simple, thoughtfully chosen ingredients. Each one plays a crucial role: the Cajun seasoning spices up the fish, the avocado sauce adds a creamy cooling element, and the fresh veggies offer a satisfying crunch and color contrast.
- Cajun seasoning: The star spice blend that gives the fish its smoky, spicy blackened flavor.
- Brown sugar: Adds a subtle sweetness that balances the heat and deepens the seasoning’s complexity.
- Salt: Enhances all the flavors and helps the seasoning stick to the fish perfectly.
- Cod or other white fish (1 ¼ pounds): Firm, flaky fish works best to hold up to blackening and taco assembly.
- Salted butter: Used for cooking the fish; adds richness and helps achieve a beautiful sear.
- Avocado (1 large): The creamy base of the luscious avocado sauce that cools down the heat.
- Mexican crema or sour cream: Blended with avocado to create a silky, tangy sauce.
- Fresh cilantro (â…“ cup, plus extra for garnish): Adds brightness and a fresh herbal note to the sauce and the tacos.
- Lime juice (2 tablespoons): Gives a zesty acidity that lifts every ingredient.
- Corn tortillas (8): The warm, slightly charred vehicle that wraps all the goodness.
- Thinly sliced red cabbage (2 cups): Adds crunch and vibrant color.
- Radishes (optional): For extra peppery crunch and a pop of color.
- Jalapeños (optional): If you like an added kick, sliced jalapeños are a perfect hit of heat.
- Queso fresco (¼ cup): Crumbled on top for a fresh, creamy, slightly salty finish.
How to Make Blackened Fish Tacos with Creamy Avocado Sauce Recipe
Step 1: Season the Fish
Start by mixing together Cajun seasoning, brown sugar, and salt in a small bowl. This combo forms the irresistible blackening rub. Pat the seasoning generously over both sides of your fish pieces — don’t be shy, as this layer is key to achieving that signature smoky, flavorful crust.
Step 2: Cook the Fish
Heat a large cast-iron skillet over medium heat and melt the butter until it begins to bubble. Add the seasoned fish to the pan and cook it for about 3 to 4 minutes on one side until it develops a crispy, blackened crust. Flip and cook for another 3 to 4 minutes. If your fish pieces are especially thick, give the ends a quick sear so everything cooks evenly through without drying out.
Step 3: Make the Creamy Avocado Sauce
While the fish is cooking, combine the peeled and pitted avocado, Mexican crema (or sour cream), finely chopped cilantro, lime juice, and salt in a small food processor or blender. Blend until silky smooth and fully combined. This sauce is the perfect balance of creamy richness and fresh tang that will cool down the boldness of the blackened fish.
Step 4: Toast the Tortillas
Toasting your corn tortillas adds that delightful smoky flavor and keeps them pliable yet slightly crisp. Carefully toast each tortilla directly over a gas flame or lightly fry in a bit of avocado oil or butter in a skillet for about a minute per side. The slight char and warmth make them the perfect base for your tacos.
Step 5: Assemble the Tacos
Now for the fun part — layering all the elements! Place a piece of blackened fish on each warm tortilla, then drizzle generously with the creamy avocado sauce. Top with shredded red cabbage for crunch, and if you like, add thinly sliced radishes and jalapeños for extra texture and a spicy kick. Finish with chopped fresh cilantro and a sprinkle of crumbled queso fresco to elevate every bite.
How to Serve Blackened Fish Tacos with Creamy Avocado Sauce Recipe
Garnishes
Garnishes like fresh cilantro, crumbled queso fresco, and thinly sliced radishes make these tacos look stunning and add delightful texture contrasts. Don’t skip the lime wedges on the side — a squeeze of fresh lime juice right before eating brightens all the flavors beautifully.
Side Dishes
This recipe pairs wonderfully with light, fresh sides. Try a crisp Mexican street corn salad, tangy pickled vegetables, or a simple black bean and corn salad to complement the smoky fish. These sides bring color, freshness, and a bit of sweetness that balance the boldness of the tacos.
Creative Ways to Present
For a festive gathering, serve the components buffet-style with bowls of avocado sauce, shredded cabbage, radishes, jalapeños, and queso fresco. Let everyone build their own tacos for a fun, interactive experience. You can also elevate presentation by serving tacos on wooden boards lined with fresh banana leaves or colorful plates that enhance the vibrant colors.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cooked blackened fish in an airtight container in the refrigerator for up to 2 days. Keep the avocado sauce separate to prevent browning, and store your tortillas wrapped in foil or plastic wrap to keep them fresh and pliable.
Freezing
While the blackened fish can be frozen, the texture may change slightly once thawed. If you want to freeze, wrap fish pieces tightly and freeze for up to a month. The avocado sauce does not freeze well due to changes in texture, so it’s best to prepare it fresh when you’re ready to eat.
Reheating
Gently reheat fish in a skillet over low heat to preserve its moisture and crispiness. Avoid microwaving if possible, as this can make the fish rubbery. Warm tortillas quickly over a flame or in a dry skillet before assembling your tacos again with fresh sauce and toppings.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While cod is ideal because of its flaky texture and mild flavor, you can substitute with other firm white fish like mahi-mahi, halibut, or tilapia. Just ensure the pieces are thick enough to hold up during cooking.
Is there a substitute if I don’t have Mexican crema?
Yes, sour cream is a perfect stand-in for Mexican crema and adds similar tanginess and creaminess to the avocado sauce. Greek yogurt can also work if you prefer a thicker texture.
How spicy is this Blackened Fish Tacos with Creamy Avocado Sauce Recipe?
The Cajun seasoning gives these tacos a warm, smoky heat that’s balanced by the creamy avocado sauce. If you like more heat, adding sliced jalapeños or even a dash of hot sauce is a great way to customize the spice level.
Can I make the avocado sauce ahead of time?
You can prepare the avocado sauce a few hours ahead, but because avocado browns when exposed to air, cover it tightly with plastic wrap pressed directly on the surface and refrigerate. For best color and flavor, making it fresh just before serving is ideal.
What’s the best way to warm corn tortillas to avoid tearing?
Heating tortillas over an open flame or in a hot dry skillet for a short time softens them and adds a smoky flavor, making them less likely to tear when folded. Wrapping them in a clean kitchen towel while warm also helps keep them pliable and ready for taco assembly.
Final Thoughts
There’s something truly magical about these Blackened Fish Tacos with Creamy Avocado Sauce Recipe. The vibrant spice-rubbed fish paired with the cooling avocado crema creates a harmony of flavors you’ll want to enjoy again and again. It’s quick, colorful, and incredibly satisfying — perfect for a weeknight dinner or impressing guests at your next gathering. I can’t wait for you to try this recipe and make it your own!
Print
Blackened Fish Tacos with Creamy Avocado Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Blackened Fish Tacos combine flavorful, spicy Cajun-seasoned cod with a creamy avocado sauce, fresh vegetables, and toasted corn tortillas for a quick and delicious meal. Perfectly cooked in a cast-iron skillet, the fish is blackened to perfection, providing a smoky and slightly sweet flavor balanced by crisp cabbage, radishes, and a hint of lime in the sauce. This easy recipe serves four and is ideal for a vibrant weeknight dinner or casual gathering.
Ingredients
For the Blackened Fish:
- 2 tablespoons Cajun seasoning
- 1 tablespoon packed brown sugar
- ¾ teaspoon salt
- 1¼ pounds cod (or other white fish, cut into 5 pieces)
- 2 tablespoons salted butter
For the Avocado Sauce:
- 1 large avocado (peeled and pitted)
- â…“ cup Mexican crema or sour cream
- â…“ cup packed finely chopped cilantro
- 2 tablespoons lime juice (from 1–2 limes)
- ½ teaspoon salt
For Assembly and Garnish:
- 8 corn tortillas
- 2 cups thinly sliced red cabbage
- Radishes (thinly sliced, optional)
- Jalapeños (thinly sliced, optional)
- Fresh cilantro (chopped)
- ¼ cup crumbled queso fresco
Instructions
- Season Fish: In a small bowl, combine Cajun seasoning, brown sugar, and ¾ teaspoon salt. Sprinkle the seasoning mixture evenly over both sides of each fish piece, using your hands to gently pat the seasoning so it sticks thoroughly to the fish.
- Cook Fish: Heat a large cast-iron skillet over medium heat and add the salted butter. When the butter starts to bubble, place the fish pieces in the skillet. Cook for 3-4 minutes on the first side, then flip and cook another 3-4 minutes on the other side. For thicker pieces over 1 inch, also sear the ends to ensure the fish cooks through completely.
- Make Avocado Sauce: Place the avocado, Mexican crema or sour cream, chopped cilantro, lime juice, and ½ teaspoon salt into a small food processor or blender. Blend until the mixture is smooth and creamy with all ingredients fully combined.
- Prepare Tortillas: Toast the corn tortillas carefully over an open gas flame until warm and slightly charred, or alternatively, lightly fry them in a skillet with a bit of avocado oil or butter over medium heat for about 1 minute per side, until pliable and warm.
- Assemble Tacos: On each toasted tortilla, place a piece of blackened fish, then top with a spoonful of the avocado sauce. Add shredded red cabbage, thinly sliced radishes and jalapeños if using, chopped fresh cilantro, and a sprinkle of crumbled queso fresco to finish. Serve immediately for best flavor and texture.
Notes
- You can substitute cod with other firm white fish such as haddock, tilapia, or mahi-mahi.
- If Mexican crema is unavailable, sour cream or Greek yogurt makes a good alternative in the sauce.
- Adjust the amount of jalapeño to your preferred level of heat or omit it for a milder taco.
- To make the tacos gluten free, be sure to use 100% corn tortillas without any wheat flour added.
- For extra charred flavor, allow the seasoning to sit on the fish for 10-15 minutes before cooking.
