Blackened white fish tacos with creamy avocado sauce and lime coleslaw. Serve with lime wedges and cilantro!
Ingredients
- 2 teaspoons garlic powder
- 1.5 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoons brown sugar
- salt and ground black pepper to taste
- 3 filletss flounder , 4 ounce
- 1 tablespoon olive oil , or as needed
- 6 corns tortillas , 6 inch
Instructions
-
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.
Nutrition Facts
Per serving
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