Blackened Fish Tacos with Mango and Avocado Salsa These Blackened Fish Tacos with Mango and Avocado Salsa are everything you would want in a taco. They’re spicy, full of flavor, an amazing mango and avocado salsa, totally delish! Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Course: Main CourseCuisine: American Servings: 6 Calories: 350kcal Author: Joanna Cismaru Ingredients 1 lb tilapia or cod fillets 6 medium flour tortillas 1 tbsp olive oil For spice rub 1 tbsp ground cumin 1 tsp chili powder 1/2 tsp cayenne pepper 1 tsp salt 1 tsp pepper For Mango and Avocado Salsa 1 mango peeled and chopped 1 cup cherry tomatoes cut in half 1 jalapeno pepper chopped 1 avocado chopped 3 green onions chopped 1/2 cup cilantro chopped juice from 2 limes salt and pepper to taste For Cilantro Lime Crema 1/4 cup Greek yogurt 1 tsp honey 3 cilantro sprigs juice from 1 lime salt and pepper to taste Instructions Mix all the ingredients for the spice rub together and rub over the fish fillets. Heat the olive oil in a large skillet and fry the fish fillets on both sides until it starts to get golden brown, about 3 or 4 min per side. When done, shred with 2 forks. In a large bowl mix all the ingredients for the salsa together. In a blender add all the crema ingredients and pulse a couple times until smooth. To assemble fill each tortilla with fish flakes, followed by salsa and then crema. Squeeze more lime juice over tacos if preferred. Notes Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Nutrition Serving: 430g | Calories: 350kcal | Carbohydrates: 45.17g | Protein: 21.14g | Fat: 11.33g | Saturated Fat: 2.219g | Polyunsaturated Fat: 1.652g | Monounsaturated Fat: 6.541g | Trans Fat: 0.001g | Cholesterol: 39mg | Sodium: 775mg | Potassium: 892mg | Fiber: 6.5g | Sugar: 19.85g | Vitamin A: 55% | Vitamin C: 61% | Calcium: 13% | Iron: 18%

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