Ingredients:

  • 1.5 lbs firm white fish (Mahi-mahi, Cod, or Tilapia)
  • 1 tbsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 0.5 tsp Black Pepper
  • 0.5 tsp Thyme
  • 2 tbsp high-heat avocado oil or clarified butter
  • 1 large ripe avocado
  • 0.5 cup Greek yogurt or Mexican crema
  • 2 limes, juiced (divided)
  • 0.25 cup fresh cilantro
  • 1 clove garlic, minced
  • 1 ripe mango, diced
  • 0.5 red bell pepper, finely diced
  • 0.25 cup red onion, finely minced
  • 1 tbsp jalapeño, seeded and minced
  • 12 small corn tortillas
  • 1 cup shredded cabbage

Instructions:

  1. Prepare the Mango Salsa by combining the diced mango, red bell pepper, red onion, jalapeño, and half of the lime juice in a bowl. Season with a pinch of salt and set aside.
  2. Make the Avocado Crema by blending or whisking the avocado, Greek yogurt, remaining lime juice, cilantro, and minced garlic until smooth.
  3. In a small bowl, whisk together the smoked paprika, cayenne, onion powder, garlic powder, oregano, salt, black pepper, and thyme to create the blackened seasoning.
  4. Pat the fish fillets aggressively dry with paper towels. Dredge both sides of the fish in the spice blend, pressing firmly to ensure the seasoning adheres.
  5. Heat a 12-inch cast iron skillet over medium-high heat with the avocado oil. Once shimmering, add the fish and sear for 3-4 minutes per side until a dark crust forms and the fish flakes easily.
  6. Warm the tortillas in a dry pan or over an open flame. Flake the fish into large chunks.
  7. Assemble the tacos by layering shredded cabbage, blackened fish, mango salsa, and a generous drizzle of avocado crema on each tortilla.