Blackened Fish Tacos with Creamy Cucumber Salad and Pickled Onion
These blackened fish tacos with. Creamy cucumber salad and pickled onions are dangerously delicious. The seasoned white fish tastes amazing with the cool and creamy cucumber salad.
Ingredients
Blackened Fish
- 12 ounces cod, thaw and pat dry
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne powder
Creamy Cucumber Salad
- 2 cups English cucumber, cored and diced small
- ¼ cup jalapeno, diced small, remove seeds and veins
- 3 tablespoons light sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice, fresh squeezed
- salt, to taste
Quick Pickled Onions
- 1 medium red onion, peel and thinly slice
- ¾ cup warm water
- ¾ cup white vinegar, or rice vinegar
- 1.5 tablespoons cane sugar
Tortillas and Garnishes
- 4 tortillas, warmed
- 1 avocado, peel, pit and cube
- 2 tablespoons cilantro
- 1 lime, cut into wedges
Equipment
- 1 pot boil water for pickled onions
- 1 colander drain water for pickled onions
- 1 sealable container for pickled onions
- 1 small mixing bowl blackening spice
- 1 non-stick skillet for fish
- 1 mixing bowl cucumber salad
Instructions
Quick Pickle the Onions
- Peel and thinly slice a medium-sized red onion. Place the slices in a colander over a sink. Boil a pot of water and pour the boiling water over the onion slices. This will help soften them. Next, combine warm water, white or rice vinegar, and sugar in a small, sealable container. Stir well. Add the sliced onions, cover, and refrigerate. They’ll need at least an hour before they are ready to enjoy.
Make the Cucumber Salad
- Combine cored and diced English cucumber, diced jalapeno, fresh squeezed lime juice, salt, mayonnaise, and light sour cream in a mixing bowl. Refrigerate until ready to use.
Make the Blackened Fish
- Combine dried oregano, garlic powder, paprika, salt, black pepper, and cayenne powder to make the seasoning blend. Pat the fish dry with a paper towel. Drizzle with olive oil followed by the blackening spice. Rub the spice all over the fish, both sides. Heat a non-stick skillet over medium high heat and add about one tablespoon of olive oil. Once it’s hot, add the prepared fish to the pan. Cook for 2-3 minutes per side or until the fish is white and flaky. If it is opaque, it is not done. Thickness of the fish will greatly impact cooking times. Remove from the heat, set aside.
Assemble the Tacos
- Heat four tortillas of choice. Option to add cubed avocado. Next, break the fish apart and spread it out evenly among the tacos. Top with creamy cucumber salad, pickled onions, and garnishes of choice. Cilantro, lime wedges and scallions are all great additions. Enjoy!
Video
Nutrition
Serving: 1serving, Calories: 221kcal, Carbohydrates: 12g, Protein: 16g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 41mg, Sodium: 379mg, Potassium: 522mg, Fiber: 2g, Sugar: 7g, Vitamin A: 238IU, Vitamin C: 13mg, Calcium: 57mg, Iron: 1mg