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Blackened Fish Tacos with Pico de Gallo

  • Main
  • Taco
  • All White Fish
  • Active Time:15 min
  • Total Time:30 min
  • Servings:4
  • Difficulty:Intermediate
Photo by Julie Andrews

This recipe works for all types of whitefish, just change the cooking time accordingly.

Ingredients

  • Pico de Gallo:

  • 2 medium ripe tomatoes, cored and sliced

  • 1/2 small white onion, peeled and minced

  • 1/2 medium jalapeno, seeded and minced, optional

  • 1/2 cup fresh cilantro, chopped

  • Zest and juice of 2 medium limes

  • 1/2 teaspoon kosher or sea salt

  • Fish Tacos:

  • 1 pound white fish fillets, skins removed Available in Our Seafood Subscription Box

  • 2 teaspoons oil

  • 2 teaspoons blackened seasoning*

  • 1/2 cup plain Greek yogurt or sour cream

  • Juice from 1/2 medium lime

  • 8 corn tortillas, toasted

  • 1 medium avocado, peeled, pitted, and sliced

Directions

MAKE PICO DE GALLO

In a medium glass bowl, stir together the pico de gallo ingredients. Cover and refrigerate.

COOK FISH

Heat a large non-stick skillet or grill to medium heat. Brush the fish fillets with oil, coat with blackened seasoning.

Cook in skillet or on a grill 2-3 minute per side, until fish flakes easily with a fork.

BUILD TACOS

In a small bowl, stir together the yogurt and lime juice.

Serve fish on toasted corn tortillas with slices of avocado, pico de gallo and a drizzle of lime yogurt.

*Julie’s note: Many pre-made blackened seasonings have added salt. To make Julie’s version, stir together 1 tablespoon smoked paprika, ½ tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon ground black pepper, and ¼ teaspoon cayenne pepper. Add salt as desired or salt the fish prior to cooking.

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