Blackened Fish Tacos with Avocado Crema and Cinnamon Sweet Potatoes

Updated: Sep 30, 2020

These tacos are a huge crowd pleaser for both the crowd AND the host. Why? Well, for starters the entire meal is gluten free. It’s also pescatarian friendly and easily made dairy free with one simple swap. This meal is also great to make if you’re the host because it can almost entirely be prepped in advance and everyone assembles their own!

While I love a million toppings, I’ve found that a few simple toppings with bold flavors make for a better taco.

For these tacos I used a citrus pickled slaw to drastically contrast the spicy blackened tilapia and then cooled everything down with a gorgeous avocado crema and fresh herbs. It doesn’t end there either, I pair these with cinnamon roasted sweet potatoes which amplify the already intense flavors. I know what you’re thinking, cinnamon and Cajun seasoning together? Yes. Just yes. And don’t forget to spoon extra avocado crema on the side to dip your potatoes in, trust me.

These fish tacos are made with basic healthy and clean ingredients and have fantastic macros too! They’re the perfect weeknight meal for when you’re prepping ahead of time or the weekend dinner party dish complete with a bowl of chips, fresh guacamole and chunky salsa.

Wash them down with some skinny margaritas and I’m sold.


Blackened Fish Tacos with Pickled Citrus Slaw, Avocado Crema and Cinnamon Sweet Potatoes

6 servings | Prep: 15 minutes | Assemble: 40 minutes


Ingredients:

Pickled Citrus Slaw

  • 6 cups cole slaw mix

  • 2 cups water

  • 1 cup apple cider vinegar

  • 1 tbsp sugar

  • 1/2 tbsp salt

  • Juice of 1 lime


Avocado Crema

  • 1/2 a large ripe avocado (~2-3 oz)

  • Juice of 1 lime

  • 6 oz plain Greek yogurt (sub with a plant based yogurt for dairy free)

  • 2 cloves of garlic

  • 1/2-1 jalapeño, chopped (seeds removed)

  • 2 tbsp cilantro

  • Salt & Pepper, to taste


Sweet Potatoes

  • 6 cups sweet potatoes (~3 large potatoes)

  • 1 tbsp coconut oil (any oil works but I like how coconut is sweeter)

  • 1/2 tsp salt

  • 1/2 tsp cinnamon


Tacos

  • 2 lb tilapia filets

  • 2 tbsp Cajun seasoning

  • 12-18 small thin tortillas (corn-for gluten free- or flour, I used #mission thin corn tortillas but I also like #sietetortillas)

  • Fresh cilantro, chopped


Directions:

To do in advance:

Pickled Citrus Slaw

  1. At least an hour or up to a day ahead of serving, combine apple cider vinegar, water, sugar, salt and lime juice in a large container. Stir until sugar and salt have dissolved.

  2. Add in cole slaw mix and set aside until ready to eat.

  3. Serve either at room temperature cold using a slotted spoon.

Avocado Crema

  1. For the crema, combine all of the ingredients in a blender and blend until smooth.

  2. Refrigerate in an air tight container until ready to serve.

To do 40 minutes prior to serving:

Sweet Potatoes

  1. Preheat the oven to 400.

  2. Slice potatoes into thick chunks and toss with oil, salt, pepper and cinnamon.

  3. Spread out in a single layer on a sheet pan.

  4. Add the sweet potatoes. After about 25 min, toss the potatoes and return to the oven.

  5. Bake for another 10-15 minutes or until the potatoes are fork tender and just starting to brown.

  6. While the potatoes are cooking, season the tilapia with Cajun seasoning and if making ahead, place in fridge.

Blackened Tilapia Tacos

  1. Preheat the oven to 400.

  2. Place the seasoned fish on a baking sheet and bake for 10-12 minutes or until fish is white and flaky (this can be baked at the same time as the potatoes, add the fish after potatoes have cooked for 20-25 minutes).

  3. Remove everything from the oven and turn the oven to 200 or even off.

  4. Wrap the tortillas tightly in tin foil and place in warm oven.

  5. Roughly chop the fish into chunks.

  6. When ready to eat, remove the warmed tortillas from the oven.

Fill the tortillas with the blackened tilapia, pickled slaw, a drizzle of the crema, fresh chopped cilantro, a lime wedge and a side of the cinnamon sweet potatoes.

I've written the recipe so the majority of the work can be done in advance. This makes this recipe perfect for entertaining and keeps you out of the kitchen to enjoy chips, guac and margs. My favorite margarita is a skinny margarita. Make them yourself or check out #skinnygirl at your local liquor store!

The potatoes can be prepped ahead of time as well and then reheated in the oven while the fish cooks.

Nutrition facts are included for entire meal but are also broken down by each component: 2.5 tacos, 1/2 cup pickled slaw, 1 cup sweet potatoes and 2 tbsp avocado crema.


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