Blackened Fish Tacos with Creamy Avocado Sauce
Description
These blackened fish tacos feature seasoned flounder with a homemade lime coleslaw and creamy avocado sauce.
Ingredients
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2 teaspoons garlic powder
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1 1/2 teaspoons smoked paprika
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1 teaspoon cayenne pepper
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1/2 teaspoon brown sugar
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salt and ground black pepper to taste
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3 (4 ounce) fillets flounder
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1 tablespoon olive oil, or as needed
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6 (6 inch) corn tortillas
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1/2 (8 ounce) package coleslaw mix
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1/2 cup chopped cilantro
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2 medium limes, juiced
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salt and ground black pepper to taste
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1 large avocado, diced
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1/2 cup chopped cilantro
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1/4 cup water
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2 medium limes, juiced
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3 tablespoons mayonnaise
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2 teaspoons Dijon mustard
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salt and ground black pepper to taste
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1/2 tablespoon chopped pickled jalapeno peppers
Directions
1
Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
2
Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
3
Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
4
Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
5
Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
6
Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.