Blackened Fish Tacos With Avocado Creme

January 11, 2016

Happy Monday!!! Today marks my last day of interviews and man am I super psyched. For those of you who follow football and are Vikings fans. I am so sorry. Yesterday my husband, brother-in-law, and I sat in complete shock as the Vikings blew their chance to go on to the next game. My husband is a die hard Minnesota sports fan, slowly but surely he has rubbed off on me. Husbands have a way of doing that. Sometimes I wish I could go back to the days when I didn’t care. Sports can be so freaking heart breaking. But, such is life and there are bigger things in the world…like the gloriousness that is fish tacos.


Andrew and I started having fish tacos a few years ago. I love fish and had always wanted to try them, but the restaurant versions are always laden with fat and are often fried, and I just would rather feel turn that into a fresh healthy meal that doesn’t leave me feeling sluggish and confined to the couch for the rest of the evening.

Most of the time we have these with a jalapeno dip and pico de gallo, but we have been on a major avocado kick and decided to switch things up. These may be the best fish tacos I have ever had in my life, and Andrew would concur.


These are simply delicious. The fish is crispy on the outside and perfectly flaky and the sauce provides a refreshing component with a terrific kick. Feel free to eat the avocado creme as a dip too. I have dipped chips, sweet potato fries, carrots, used it as a dressing. The list goes on and the options are unlimited. Start to finish, this meal took me less than 15 minutes. Seriously, there are no flaws.

Have an awesome week! I hope you are experiencing much warmer temperatures than we are here in frigid Minnesota!!

XOXO – Emmy Lou Lou


Blackened Fish Tacos With Avocado Creme

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: Easy
  • Print

• 3 Fillets white fish such as Tilapia
• 1 ½ teaspoons paprika
• 1 teaspoon oregano
• ¾ teaspoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon ground cumin
• ¼ teaspoon red pepper
• 2 tablespoons olive oil
• ½ cup Greek yogurt
• 1 avocado
• ¼ cup cilantro
• Juice of 1 lime
• 1 jalapeno
• 3 cloves garlic
• Salt to taste
• Flour tortillas
• Shredded lettuce

• Heat olive oil in a skillet over medium high heat.
• Combine all spices and mix well.
• Rub spices on each side of fish fillets.
• Add fish fillets to skillet.
• Cook for 3 minutes on each side, until fish flakes easily.
• In a food processor, combine Greek yogurt, avocado, cilantro, lime, jalapeno, garlic, and salt. Pulse until well combined and smooth.
• Warm tortillas in the microwave for 30 seconds, until soft.
• Add lettuce to tortillas and top with fish.
• Drizzle crème over the fish.

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