These tacos give white fish the boost it needs. A healthy, light dish with lots of flavor and lots of good nutrition.
There are 3 parts to this recipe. First, you’re going to make your salsa. Combine all ingredients, stir and let sit to marinate together while you make the crema and bake the fish.
Next, add your lime juice to the sour cream, sprinkle with salt and pepper and stir. This will also sit while you work on the fish.
The last piece is to season your fish and bake it. I used Old Bay blackened seasoning on the fish. Use your preferred blackened seasoning and coat both sides of the fish. Place on a baking sheet and bake at 350 degrees for 15-18 minutes or until the fish flakes apart easily.
Once the fish is baked, shred it lightly with a fork. Top tortillas with shredded fish, salsa and crema. Enjoy!
Blackened Fish Tacos with Avocado Salsa and Lime Crema
For the Avocado Salsa:
- 2 tomatoes, diced
- 1 pepper, diced
- 1 avocado, diced
- 1/4 onion, diced
- 1/4 cup cilantro, chopped
- Juice from 1 lime
- 1/2 tsp salt
- 2 tbsp olive oil
For the Lime Crema:
- 1 cup sour cream
- Juice from 1/2 lime
- Salt and pepper to taste
For the Blackened Fish:
- 1.5 pounds white fish (We used tilapia, but any white fish will work)
- 3-4 tbsp blackened seasoning
- 8-10 flour tortillas
- Preheat oven to 350 degrees.
- Combine all ingredients for salsa and let sit to marinate.
- Combine all ingredients for Lime Crema and let sit.
- Season fish on both sides with seasoning.
- Bake fish at 350 degrees 15-18 minutes or until fish flakes apart easily with fork.
- Shred fish with fork.
- Top tortillas with fish, salsa and crema. Enjoy!