Blackened Fish Tacos with Avocado Crema

Blacked Fish Tacos with Avocado Crema


Ingredients for the fish

  • 2 4 oz halibut filets
  • 1-2 tbsp grapeseed oil
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne
  • 1/2 tsp onion powder
  • 1/4 tsp ancho chili
  • 1/4 tsp celtic salt

Ingredients for the crema:

  • 1 avocado
  • 2 limes juiced and 1 zested
  • 1/2 jalapeño
  • 2 tbsp unflavored unsweetened coconut yogurt
  • Pinch of salt
  • 1/2 tsp garlic powder

Ingredients for the tacos

  • 1 watermelon radish sliced thin
  • Remaining jalapeño sliced thin
  • Jicama wraps or your favorite gluten-free tortilla option I like Siete.


  • Preheat oven to broil. In a small bowl, add all seasonings and stir to combine. Cover the fish filets in grapeseed oil (or another high heat oil). Using a spoon, cover all sides of the fish evenly in the seasoning. Broil for 6 minutes or until you reach your desired done-ness.
  • To prepare the avocado crema, add all ingredients to a blender or a food processor and blend until combined. If your blade is not catching, add a dash of water until the blade catches and can process until smooth.
  • To assemble the tacos, use a fork to flake the fish. Layer in the blackened halibut, sliced radishes, sliced jalapeños and the avocado crema.

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