Blackened Fish Tacos With Cilantro Lime Sauce

Brush fish with melted butter and sprinkle on both sides with seasoning.

Blackened fish tacos with cilantro lime sauce. In a separate bowl whisk together the lime juice olive oil and a pinch of salt and pepper. While shrimp are cooking add yogurt cilantro lime juice olive oil and salt to the bowl of a food processor. Heat the tortillas in the oven wrapped in foil. Top with chunks of cod queso fresco fresh cilantro jalapeño another drizzle of cilantro avocado sauce and a squeeze of fresh lime juice.

Fish tacos putting it all together. Remove from pan and flake with a. Finish the tacos with a squeeze of lime and some fresh cilantro. Top each taco with cilantro and serve with a squeeze of lime.

This fish taco recipe is inspired by a food adventure just south of the border in baja california mexico. Serve shrimp in a toasted corn tortilla with cilantro lime yogurt sauce red cabbage avocado and additional cilantro. To make the slaw add the red cabbage green cabbage green onion and cilantro to a large bowl. Sprinkle spice mixture evenly over both sides of fish.

Divide the blackened fish evenly among the warm tortillas. A super simple blackened fish taco recipe served with a creamy avocado lime sauce to drizzle on top. Check out this easy recipe to make homemade heathy no fry blackened fish tacos in under 40 mins. Fill one tortilla side with the coleslaw and the other side with extra slices of avocado.

See this recipe in healthy meal plan 3. Firm white fish is coated with a spicy seasoning blend and pan fried until lightly charred on the surface for maximum flavor. Spread some of the cilantro avocado sauce on each tortilla. Bake at 425 for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Add a couple tablespoons of cabbage to each taco then drizzle with the cilantro sauce. To prepare tacos combine cumin and next 5 ingredients through garlic powder in a small bowl. Bite into these blackened fish tacos served over perfectly charred tortillas topped with creamy avocado cilantro sauce and fresh pineapple salsa with an explosion of flavors. Inspiration behind these blackened fish tacos.

Flake the blackened fish fillets then stuff the fish into the charred tortillas with arugula black beans pickled onion and some of the creamy sauce. Pour the dressing over the cabbage mixture and toss to combine. Cilantro lime slaw recipe follows chipotle aioli recipe follows directions. Add fish and cook for about 3 minutes on each side until fish is cooked through.

Preheat the ovan to 350 f. The thing to keep in mind when baking blackened fish the process is quick. To make the tacos place about 1 4 cup halibut in the warm tortillas. Spoon on any remaining cilantro lime sauce from the bowl of slaw.

Place fish on a baking sheet coated with cooking spray.