The fish gets a kick of flavour by coating it in a Mexican-inspired spice mix – topped with a creamy avocado and coriander sauce and crunchy cos.
This Week
2 Dec - 8 Dec
Blackened Fish Tacos with Creamy Avocado, Cashew and Coriander Sauce
- 30 minutes
- 4
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Meal Prep Guide
Prepare the dressing for the zucchini salad. Store in an airtight jar or container in the fridge
Ingredients
- 2 Tbsp olive oil
- 1 tsp dijon mustard
- ½ tsp pure maple syrup
- 1 Tbsp red wine vinegar
Method
- Add all the ingredients to a jar, shake well
Make the spice mix for the salmon. Store in an airtight jar or container in the pantry.
Ingredients
- 1 Tbsp paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp sugar
- Salt and pepper
Method
- Add all the ingredients to a jar.
Tips
Tips
- If you’re cooking your fish in butter, use some olive oil as well to stop the butter from burning.
Shortcuts
Prepare the creamy avocado and coriander sauce (store in an airtight container in the fridge).
Ingredients:
- ¼ cup raw cashews (soaked overnight or for 20 minutes in boiling water and drained)
- 3 Tbsp water
- 1 avocado
- 1 cup fresh coriander
- 1 lemon (zest and juice)
- Salt and pepper
Method:
- Add all of the ingredients to a blender and blend until smooth and creamy.
Ingredients
Blackened fish
- 600g skinless white fish fillets (we used snapper)
- 1 Tbsp paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp coconut sugar or brown sugar
- Salt and pepper
- Butter
- Olive oil
Creamy avocado and coriander sauce
- ¼ cup raw cashews (soaked overnight or for 20 minutes in boiling water and drained)
- 3 Tbsp water
- 1 avocado
- 1 cup fresh coriander
- 1 lemon (zest and juice)
- Salt and pepper
Serve with
- 8-12 small corn or flour tortillas
- 1 head petite cos (roughly torn)
- ¼ cup fresh coriander
Method
- Start by preparing the creamy avocado and coriander sauce, simply add all of the ingredients to a high-speed blender or food processor and blend until smooth and creamy.
- To prepare the fish, start by patting the fillets dry. In a small bowl add the paprika, cumin, dried oregano and the sugar, salt and pepper.
- Brush a little olive oil over the fillets, then press the spice mixture onto each fillet (you can use your fingers to help press the spices onto the fish).
- Heat a little oil and butter in a large pan over a medium heat, once hot add the fish and cook for 2-3 minutes on either side (depending on the size of the fillets).
- Warm the tortillas in the oven or over the grill, then fill each tortilla with some fresh cos then the fish. Dollop over the creamy avocado and coriander sauce and garnish with some coriander.
Variations
Prepare the creamy avocado and coriander sauce (store in an airtight container in the fridge).
Ingredients:
- ¼ cup raw cashews (soaked overnight or for 20 minutes in boiling water and drained)
- 3 Tbsp water
- 1 avocado
- 1 cup fresh coriander
- 1 lemon (zest and juice)
- Salt and pepper
Method:
- Add all of the ingredients to a blender and blend until smooth and creamy.
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