fish taco

These fresh and healthy fish taco bowls are filled with blackened white fish, corn and black bean salsa, and topped with cilantro avocado crema! 

Blackened Fish Taco Bowls

avocado

sour cream

cilantro

lime

kosher salt and black pepper

Tbsp chili powder

Tbsp cumin

tsp cayenne pepper (or less, to taste)

tsp smoked paprika

onion powder

oregano

-1 tsp kosher salt (more

tsp black pepper

garlic (minced)

vegetable oil

corn kernels

red onion (diced)

jalapeno

black beans

Combine all crema ingredients in a food processor and pulse until smooth and creamy.

CREMA

Combine seasonings (chili powder, cumin, cayenne, paprika, onion powder, oregano) in a small dish, then rub seasoning mix into the fish filets.

Heat a large skillet over MED HIGH heat with a drizzle of vegetable oil.  Add minced garlic and saute for about 20 seconds.  Then add 2 tilapia filets.

Once you add the filets, don’t move them, let them really sear.  Cook for 2-3 minutes, then carefully flip over and cook another 2 minutes or so.

Fish should be cooked until opaque, white and flaky throughout.  Remove filets to a plate, sprinkle with half the lime zest and repeat with remaining filets.

FISH

Add another drizzle of vegetable oil to the same skillet, still over MED HIGH heat.  Add corn, red onion and jalapeno to the skillet.

Cook for 1-2 minutes without stirring, really letting them sear.  After 1-2 minutes, stir and cook another couple of minutes until they’re tender and caramelized.

Add black beans and cook another minute.

CORN SALSA

Add rice (if using any) to a bowl, then top with some of the corn salsa, pieces of blackened fish, a drizzle of avocado crema, and any additional toppings you’d like.

ASSEMBLE

Roasted fish is the key to zen fish tacos. By roasting, you can control the speed of cooking and keep the fish moist. Lost crunch from the frying can be made up for with pickled red onion (I usually make a huge batch and then use the leftovers for lunches and any other excuse I can find). The onions get a bowl, as does the avocado, which turns out to be conveniently soft and sliceable by 7-year-olds. Cilantro sprigs and lime -- I put them in a pile right on the countertop for serving -- and Cholula hot sauce on the table make up the rest of it. If I make the onions ahead of time, I can have fish tacos ready in 15 minutes. While the fish, rubbed with cumin and ground ancho chile powder, roasts, I clean the cilantro and toast the corn tortillas in a dry pan. My kids slice the avocado and my husband pours lemonade and opens beers. You can guess who gets what. 

Low-Maintenance Fish Tacos

red onion

salt

sugar

water

cider vinegar

Kosher salt

cumin

ancho chile

olive oil

onions

avocado,

cilantro,

corn tortillas

Hot sauce of your choice (we like Cholula)

Slice the onions very thinly and put them in a microwaveable container. Add the salt and sugar. Cover everything with 1 part water to 2 parts vinegar.

Microwave for 1 minute, stir, and microwave for another minute. Cool, then refrigerate overnight (if you have time).

For the pickled onions

Heat the oven to 350° F. Season the fish with salt, then the cumin and chile. Lay the fish in a baking dish, and sprinkle with the olive oil.

Meanwhile, set out the pickled onions. Slice the avocado and put it in a bowl (I like to squeeze a little lime juice over it so it doesn’t brown). Wash and dry the cilantro and pile it on your counter. Do the same with the lime wedges.

When the oven is hot, bake the fish until just cooked through, about 10 minutes. While the fish roasts, place a large skillet over medium high heat. Add as many tortillas as you can – probably just 2 – and toast for a minute or two on each side, just enough to warm through and leave a light toasting mark; be careful not to let them dry out. Keep the warm tortillas piled under a clean tea towel. 

When the fish is ready, serve it with the warm tortillas and all the fixins, and let everyone have at it, making their own dream fish tacos.

For the fish tacos 

These blackened fish tacos with. Creamy cucumber salad and pickled onions are dangerously delicious. The seasoned white fish tastes amazing with the cool and creamy cucumber salad.

Blackened Fish Tacos with Creamy Cucumber Salad and Pickled Onion

cod (thaw and pat dry)

garlic powder

paprika

black pepper

cayenne powder

cucumber

jalapeno (diced small, remove seeds and veins)

mayonnaise

lime juice (fresh squeezed)

salt (to taste)

onion

white vinegar rice vinegar

cane sugar

tortillas (warmed)

avocado (peel, pit and cube)

Peel and thinly slice a medium-sized red onion. Place the slices in a colander over a sink. Boil a pot of water and pour the boiling water over the onion slices. This will help soften them. Next, combine warm water, white or rice vinegar, and sugar in a small, sealable container. Stir well. Add the sliced onions, cover, and refrigerate. They’ll need at least an hour before they are ready to enjoy.

Quick Pickle the Onions

Combine cored and diced English cucumber, diced jalapeno, fresh squeezed lime juice, salt, mayonnaise, and light sour cream in a mixing bowl. Refrigerate until ready to use.

Make the Cucumber Salad

Combine dried oregano, garlic powder, paprika, salt, black pepper, and cayenne powder to make the seasoning blend. Pat the fish dry with a paper towel. Drizzle with olive oil followed by the blackening spice. Rub the spice all over the fish, both sides. Heat a non-stick skillet over medium high heat and add about one tablespoon of olive oil. Once it’s hot, add the prepared fish to the pan. Cook for 2-3 minutes per side or until the fish is white and flaky. If it is opaque, it is not done. Thickness of the fish will greatly impact cooking times. Remove from the heat, set aside.

Make the Blackened Fish

Heat four tortillas of choice. Option to add cubed avocado. Next, break the fish apart and spread it out evenly among the tacos. Top with creamy cucumber salad, pickled onions, and garnishes of choice. Cilantro, lime wedges and scallions are all great additions. Enjoy!

Assemble the Tacos

Get ready to embark on a flavor-packed journey to the seaside with Mingle&#39;s Tangy Grilled Fish Tacos! These tacos are a delightful marriage of tender, grilled fish, zesty slaw, and a drizzle of tangy sauce that&#39;ll have your taste buds doing the salsa. Whether you&#39;re hosting a summer fiesta or simply craving a taste of the ocean, these tacos are your ticket to beachside bliss. So, grab your sun hat and let&#39;s dive into these delicious bites!

Mingle&#39;s Grilled Fish Tacos

x white fish,

x tortillas

pineapple,

x tbsp of Mingle Avo & Guac Topper

x lime, juiced

x tbsp of mayo or Greek yoghurt

x tbsp hot sauce (your fave)

x Avocados, sliced

x cup, sour cream

Mix all marinade ingredients into a bowl

Cover fish and leave in the fridge for 20 minutes in a ziplocked bag

Mix all slaw ingredients together in a bowl an set aside for taco

Grill fish in an airfryer or on a BBQ for about 3-4 minutes on each side

Assemble and serve on warm tortillas with any toppings you like

 The 50/50 tortilla gives you the best of both worlds - the chewiness and sturdiness of a flour tortilla with the nuttiness and flavor of of a corn tortilla, perfect for breakfast tacos.Hot tip: popping your freshly made 50/50 tortillas into a tortilla warmer pouch after crisping them on the comal allows them to steam further, so you get those beautiful blackened bubbles on the surface without sacrificing pliability.

50/50 Corn and Wheat Tortillas for Breakfast Tacos

Masienda Heirloom Corn Masa Harina

all-purpose flour

coconut oil

tsp baking powder

Tortilla Press

Comal

Mix dry ingredients in a bowl and add (solid, not tempered) coconut oil. Mix dry ingredients with oil until well-combined and pea-sized crumbles begin to form. Add warm water and mix well. The dough should be oily and not stick to your hands. Knead for 2-4 minutes.

Shape the dough into 20-24 balls, cover and let rest for 30 minutes.

Preheat a comal on medium-high heat. Press a dough ball using a tortilla press lined with two sheets of plastic.

Reduce heat to medium and lay tortilla down. Let cook ~20-25 seconds until it browns and easily releases from Comal. Flip and cook other the side for about 20 seconds. Flip again, and let cook through the center for an additional 10-15 seconds. Watch for the mythical tortilla puff.

Fresh, zesty, and wildly satisfying, these tacos bring a little green magic to your table. Featuring our best selling Green Chimichurri Mix.

Green Chimichurri Shrimp Tacos

lb large shrimp, peeled and deveined

Spice House Green Chimichurri (2-3 tbsp)

garlic clove, finely minced

tsp salt

cabbage

avocado, sliced

Measure out and prepare your spices: The Spice House Green Chimichurri (2-3 tbsp).

In a bowl, toss the shrimp with olive oil, garlic, lime juice, salt, and 1 tablespoon of the prepared Green Chimichurri. Let it marinade for 10–15 minutes.

Heat a skillet over medium-high. Cook the shrimp for 2–3 minutes per side until pink, lightly golden, and just cooked through. Remove from heat.

Toast tortillas in a dry pan or directly over a flame for a bit of char and softness.

Layer each tortilla with shredded cabbage, a few shrimp, and slices of avocado.

Drizzle generously with more prepared Green Chimichurri. Add a dollop of crema if you like, and a squeeze of fresh lime.

Top 6 fish taco recipes from across the web

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Blackened Fish Taco Bowls

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Top 6 fish taco recipes from across the web

The most viewed fish taco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blackened Fish Taco Bowls

Low-Maintenance Fish Tacos

Blackened Fish Tacos with Creamy Cu...

Mingle&#39;s Grilled Fish Tacos

50/50 Corn and Wheat Tortillas for ...

Green Chimichurri Shrimp Tacos

The most viewed fish taco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Mingle's Grilled Fish Tacos