Ingredients
- White fish fillets, fresh or thawed
- Blackening seasoning, to taste
- Olive oil, for searing
- Lime juice, freshly squeezed
- Corn tortillas, soft
- Diced tomatoes, for topping
- Finely chopped red onion, for topping
- Shredded lettuce, for topping
- Avocado, sliced, for topping
- Fresh cilantro, chopped, for garnish
- Sour cream or Greek yogurt, for serving
Instructions
- Pat fish fillets dry with paper towels and season both sides generously with blackening seasoning.
- Drizzle olive oil in a skillet over medium-high heat until shimmering but not smoking.
- Carefully place the seasoned fish fillets in the hot skillet and cook for about 3-4 minutes on each side until they develop a deep brown crust.
- Transfer cooked fish to a plate to rest.
- In another skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until pliable but not crispy.
- Chop diced tomatoes, red onion, shredded lettuce, and slice avocado. Place veggies into separate bowls for serving.
- Place a warm tortilla in each bowl, flake some blackened fish on top followed by fresh veggies.
- Squeeze lime juice over everything and top with cilantro and a dollop of sour cream or Greek yogurt.
- Garnish with extra lime wedges on the side and serve immediately.
Notes
Store leftovers in airtight containers.
Reheat gently in the microwave.
Serve with fresh lime wedges.
Use high-quality fish for flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Grill
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg