Blackened Fish Tacos with Pico de Gallo
By Julie Andews
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
- 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.
This recipe can also be viewed on Julie's blog, The Gourmet RD.
Know Your Cook
Julie Andews
Julie Andrews of The Gourmet RD, shares her love of food through simple, delicious and wholesome recipes. She is a Midwestern chef, dietitian, cookbook author, food photographer and recipe developer on a mission to make healthy eating deliciously craveable!
