taco tuesday recipe

A super simple and flavorful recipe for blackened mahi mahi fish tacos that you won't need to head to Mexico to enjoy!

Blackened Fish Tacos with Avocado Lime Sauce

sour cream

water

avocado

cilantro leaves (loosely packed)

lime juice (fresh)

lime zest (about 1 lime)

serrano pepper (seeded)

paprika

dark brown sugar

garlic powder

onion powder

salt

cumin

chili powder

black pepper

½ pounds Mahi Mahi filets (cut lengthwise into smaller pieces if needed)

vegetable oil

corn tortillas (6-inch)

lime wedges

tomatoes (diced)

red cabbage (sliced thin)

green cabbage (sliced thin)

cilantro (for garnish)

Add sour cream, water, avocado, cilantro, lime juice, lime zest, and serrano pepper into a blender.

Process until smooth, scraping down the sides as needed. Add more water as needed to achieve desired consistency. Transfer to a small bowl and refrigerate.

Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper and black pepper in a small bowl.

Sprinkle seasoning evenly over both sides of the fish filets.

Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.

Add fish to pan then cook 2 to 3 minutes on each side or until the desired degree of doneness. The surface will blacken in color quickly so keep a close eye on the fish. 

Warm tortillas according to package directions.

Divide fish evenly among tortillas.

Serve with lime wedges, tomatoes, cabbage, and cilantro.

https://www.youtube.com/watch?v=P-E3GtUwxqU

A super simple and flavorful recipe for blackened mahi mahi fish tacos that you won't need to head to Mexico to enjoy!
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https://www.jessicagavin.com/blackened-mahi-mahi-fish-tacos-with-avocado-lime-sauce/

✅ INGREDIENTS:
---Avocado Lime Sauce
• ½ cup sour cream
• ¼ cup water
• 1 avocado
• ¼ cup cilantro leaves
• 2 tablespoons lime juice
• ½ teaspoon lime zest
• ½ teaspoon minced serrano pepper
---Fish Tacos
• 1 ½ teaspoons smoked paprika
• 1 ½ teaspoons dark brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¾ teaspoon cumin
• ¼ teaspoon chili powder
• ¼ teaspoon black pepper
• 1 ½ pounds Mahi Mahi filets
• 1 tablespoon vegetable oil
• 8 corn tortillas, 6-inch
• 8 lime wedges
• 1 cup tomatoes
• 1 cup red cabbage
• 1 cup green cabbage
• cilantro

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❤️ Thanks for watching!

Fish Tacos with Avocado Lime Sauce

This is the perfect weeknight side dish to add some festive flair to any meal. You&#x27;ll only need 4 simple ingredients for this super easy, terrifically tasty rice.

Instant Pot Salsa Rice

long grain white rice (rinsed until water runs clear)

unsalted chicken stock

salsa

tsp kosher salt (or

Rinse the rice under cool water until the water runs clear.

Add All Ingredients To Pot: Add the rice, chicken stock, and salt to the pot and give everything a gentle stir to combine. Pour the salsa over the rice without mixing it in.

3-Minute Cook Time: Close the Instant Pot, set the pressure release valve to &#x27;Sealing&#x27;, and set the pot to cook on &#x27;Manual&#x27; or &#x27;Pressure Cook&#x27;, &#x27;High Pressure&#x27; for 3 minutes.

10-Minute NPR: Once the 3-minute cooking time has completed, allow for a 10-minute natural pressure release. Release any remaining pressure after the 10-minute NPR has completed.

Fluff the Rice: Once the remaining pressure has been released and the pin has dropped, open the Instant Pot and, using a fork, fluff the rice.

These crispy chicken tacos are packed with juicy, seasoned chicken, melty Oaxaca cheese, a smoky chipotle crema, and fresh pico de gallo—all pan-fried to golden perfection. Perfect for taco night!

Crispy Chicken Tacos

lb chicken tenderloin

tsp chili powder

oregano

tsp smoked paprika

tsp cumin

tsp black pepper

tsp salt

juice of 1 lime

roma tomatoes

onion

jalapeno

cilantro

limes

salt and pepper

crema mexicana

mayo

tbsp chipotle peppers

lime, juiced

honey

flour tortillas

oaxaca cheese

Marinate the Chicken

In a large bowl, combine the chicken with chili powder, oregano, smoked paprika, salt, cumin, garlic powder, black pepper, olive oil, and lime juice. Mix well to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.

Cook the Chicken

Heat a pan over medium heat and cook the marinated chicken until fully cooked and slightly browned, about 6–8 minutes. Set aside.

Make the Pico de Gallo

In a bowl, mix together diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt and pepper to taste. Set aside.

Make the Chipotle Crema

In a small bowl, mix together crema (or sour cream), mayo, chipotle peppers in adobo, garlic powder, salt, lime juice, and a drizzle of honey. Stir until smooth and creamy.

Assemble the Tacos

Heat 1–2 tablespoons of oil in a pan (enough to cover the surface of the pan) over low to medium heat. Place a tortilla in the pan, sprinkle one half with shredded cheese, add cooked chicken, and fold the tortilla over. Cook each side for 2–3 minutes until golden and crispy, and the cheese is melted.

Serve and Enjoy

Serve hot with a spoonful of pico de gallo and a drizzle of chipotle crema. Add any additional toppings you like!

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Blackened Fish Tacos with Avocado L...

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Top 3 taco tuesday recipe recipes from across the web

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

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Blackened Fish Tacos with Avocado L...

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