Get ready to transform your dinner routine with the most mouthwatering, restaurant-quality blackened fish taco salad that will have your taste buds dancing! This Mexican-inspired dish combines the perfect balance of spicy, charred fish with fresh, crisp vegetables and a creamy finish that'll make you forget all about boring salads. Whether you're a seafood lover, a health-conscious foodie, or just someone who craves bold flavors, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- white fish fillets
- blackening seasoning
- taco shells
- lettuce
- tomatoes
- avocado
- sour cream
Instructions
- Begin by gathering all your ingredients: white fish fillets, blackening seasoning, taco shells, lettuce, tomatoes, avocado, and sour cream.
- Preheat your grill or stovetop skillet over medium-high heat. Ensure it is well-heated to achieve the perfect blackened crust on the fish.
- While the grill is heating, prepare the fish fillets. Pat them dry with paper towels to remove excess moisture, which helps the seasoning adhere better.
- Generously coat both sides of the fish fillets with blackening seasoning. Make sure the fillets are evenly covered for maximum flavor.
- Once the grill or skillet is hot, add a small amount of oil to prevent sticking. Carefully place the seasoned fish fillets on the grill or skillet.
- Cook the fish for about 3-4 minutes on each side, or until the fish is cooked through and has a nice charred crust. The internal temperature should reach 145°F (63°C).
- While the fish is cooking, prepare the taco shells according to package instructions. If using soft taco shells, warm them in a dry skillet or microwave until pliable.
- Next, wash and chop the lettuce, dice the tomatoes, and slice the avocado. Set these ingredients aside for assembly.
- Once the fish is cooked, remove it from the grill or skillet and let it rest for a few minutes. This allows the juices to redistribute, keeping the fish moist.
- After resting, flake the fish into bite-sized pieces using a fork.
- To assemble the taco salad, start by placing a layer of lettuce at the bottom of each serving bowl or plate.
- Add a generous portion of the blackened fish on top of the lettuce.
- Next, layer on the diced tomatoes and sliced avocado, distributing them evenly among the servings.
- Finally, drizzle sour cream over the top of each taco salad for added creaminess and flavor.
- Serve immediately, allowing everyone to enjoy their blackened fish taco salad while the fish is still warm.
Tips
- Choose the Right Fish: Opt for firm white fish like cod, halibut, or tilapia that can withstand high-heat cooking and absorb the blackening seasoning beautifully.
- Seasoning Secret: For maximum flavor, let the fish sit with the blackening seasoning for 5-10 minutes before cooking to allow the spices to penetrate the meat.
- Heat is Key: Ensure your skillet or grill is truly hot before adding the fish. This creates that perfect crispy, charred exterior while keeping the inside tender and moist.
- Don't Overcrowd: Cook the fish in batches if necessary to maintain high heat and prevent steaming instead of searing.
- Fresh is Best: Use the freshest vegetables possible for the salad to enhance the overall flavor and texture of the dish.
- Customize Your Spice: Adjust the blackening seasoning to your heat tolerance - add more for extra kick or reduce for a milder flavor.
- Meal Prep Tip: You can prepare the components ahead of time and assemble just before serving to keep everything fresh and crisp.
Nutrition Facts
Calories: 392kcal
Carbohydrates: 21g
Protein: 24g
Fat: 18g
Saturated Fat: g
Cholesterol: 85mg
