20 Minute Blackened Fish Tacos with Avocado Cream Sauce

Mild white fish gets a bold Cajun spice rub, then lands in a warm corn tortilla with crunchy cabbage and a cool avocado cream sauce. These blackened fish tacos bake on one sheet pan, so dinner comes together fast. They taste indulgent, but they’re built with feel-good ingredients, so you never have to feel left out of the dinnertime party.

Prep Time: 10 min

Cook Time: 15 min

Mild-tasting tilapia fillets get a kick of cajun spices in one of my favorite ways to eat blackened fish: soft shell Blackened Fish Tacos that are topped with a cool avocado and cilantro tartar sauce to finish each bite.

It’s all in how you make it, and eat it, too.

What does that look like? To me the main theme is focusing on eating good for you foods that aren’t totally stripped of all enjoyment, but are prepared or made with ingredients that still make them taste cravingly good. It’s the balanced way to create an eating lifestyle that keeps me from feeling deprived or left out of the dinnertime party.

These tacos are a prime example of a delicious healthy-ish meal.

Ingredients

Fish

• 1.5 lbs White fish fillets
• 1 tbsp Oil of choice
• 1/2 tsp Garlic powder
• 1/2 tsp Chili powder
• 1 tsp Ground cumin
• 1/2 tsp Paprika
• 1/2 tsp Salt
• 1/2 tsp Cayenne pepper or cajun seasoning (optional)

Avocado Cream Sauce

• 2 Medium ripe avocados, peeled and pitted
• 1 tbsp Chopped cilantro leaves, plus more for garnish
• 1/4 cup Lime juice
• 1/2 tsp Salt

Tacos

• 2 cups Shredded cabbage
• 8 Small corn tortillas
• Or you can wrap them in lettuce!

DIRECTIONS

1. Preheat the oven to 400 degrees. Stir together the oil and seasonings. Line a sheet pan with foil and spray with cooking spray. Place the fish filets on the baking sheet and coat with the spice mixture.
2. Cook for 14-16 minutes until fish is cooked through and is white and flakey. During the last 2-3 minutes of cooking, place the corn tortillas in the oven directly on the oven rack to warm through. Watch carefully to make sure they don't burn.
3. While the fish is cooking, combine everything for the avocado cream sauce in a blender or food processor and blend until smooth.
4. Assemble the tacos by layering on the fish, shredded cabbage, and avocado cream sauce. Top with cilantro if desired. For some extra kick, add some sliced or diced jalapeños on top if desired.

MACROS:

Calories per Serving 395

• Fat 17 g
• Saturated Fat 2 g
• Carbohydrates 30 g
• Fiber 10 g
• Sugar 4 g
• Protein 32 g