Blackened Fish Tacos Recipe

Ingredients

• 1 pound white fish fillet halibut, mahi mahi, cod, tilapia
• 10 flour tortillas use corn tortilas for gluten free option
• 1 ½ tablespoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 cup pineapple fresh pineapple works best
• ½ cup red pepper finely diced
• ¼ cup red onion finely diced
• ¼ cup cilantro chopped
• ½ jalapeno finely diced
• ¼ lime
• ½ teaspoon kosher salt
• 1 avocado
• ⅓ cup yogurt
• 1 cup cilantro leaves and stems
• 2 garlic cloves
• 1 jalapeno use only half for less spice sauce
• 1 teaspoon kosher salt
• ¼ lime

Steps

1. In a wide bowl mix all of the dry spices for the spice blend and keep aside.
2. Cut the fish fillet into 4 pieces and then coat each piece with the seasoning, pressing & turning the fish gently in the spice bowl to coat all the sides.
3. Heat a cast-iron skillet or a nonstick pan over medium heat. Add oil and once it's heated, place the seasoned fish pieces on the pan. Depending on the thickness of the fish you can turn the fish in 2 to 4 minutes and cook on the other side for 2 to 4 minutes. Take the fish out and gently break it with a fork.
4. In a medium bowl mix pineapple, red pepper, jalapeños, and onion. Add cilantro, salt & squeeze fresh lime juice. Mix well.
5. To make the avocado cilantro sauce, add cilantro, avocado, yogurt, garlic, jalapeno & salt to the food processor. Squeeze lime juice. Blend until smooth.
6. To warm the tortillas you can cook them directly over medium flame until it gets a few charred marks. Use stainless steel pair of tongs to turn them over after 30 to 40 seconds.
7. To assemble the tacos, place a few spoonfuls of fish in the center of the tortilla. Top with pineapple salsa and cilantro avocado sauce. Serve immediately.
8. Any leftover fish, salsa, or sauce can be refrigerated for up to 2 days.