Blackened Fish Tacos – Drizzle Me Skinny! Recipe enthusiasts

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These delicious blackened fish tacos are a healthy filling dinner.

The key to this dish is a robust blend of spices like paprika, cayenne pepper, garlic powder, thyme, and other aromatic seasonings, creating a bold flavor profile.

As the chef of your kitchen, you have the freedom to choose your specific spice combination and, more importantly, the level of heat.

In our Weight Watchers-friendly adaptation, we steer away from the typical rich buttery blackening process. Instead, a light layer of butter on one side of the fillet, generously covered with our spice blend, goes into the oven until perfectly cooked.

As a result you get all the flavor of the classic dish but without all the extra bad stuff.

To enjoy these tacos, break the fish into bite-sized pieces, combine it with fresh vegetables, and generously add yogurt sauce. All of this gets wrapped in a tortilla, creating a good balance of flavors and textures.

Why should you try Blackened Tacos Fish?

Flavor Exploration: If you haven”t tried the blackening technique and want to add an intriguing spin to any fillet, this is for you. A mix of your favorite spices that can be prepared in advance, simply spread it on the fillet with a touch of oil or butter, and into the oven. Suitable for any type of fish fillet, chicken, or even a tenderloin steak.
Endless Variations: These tacos are highly customizable; you can experiment with different vegetables and try various sauces, such as a light yogurt sauce, honey-mustard sauce, or any vinaigrette of your choice.

Servings: 4

Serving size: 1 taco

Preparation time: 20 minutes

Cooking time: 20 minutes

5 WW points per serving (you can change the points by changing the tortilla you use)

Ingredients:

4 medium-sized wheat tortillas
250 g. Mahi Mahi fillets
1 cup finely shredded red cabbage, 75 g.
1 cup finely shredded white cabbage, 75 g.
1 tablespoon butter, 14 g.

For the Blackening Seasoning:

¼ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried parsley
¼ teaspoon cayenne pepper
1 teaspoon smoked paprika
½ teaspoon ground ginger
1 teaspoon salt

For the Pico de Gallo:

1 cup diced tomatoes
¼ cup finely chopped red onion
¼ cup fresh cilantro, chopped
1 tablespoon lime juice
Salt to taste

For the Light Yogurt Sauce:

½ cup nonfat plain Greek yogurt, 120
1 tablespoon lime juice
1 teaspoon honey
Salt and pepper to taste

Instructions:

1. Prepare the Pico de Gallo: In a bowl, combine diced tomatoes, chopped red onion, cilantro, lime juice, and salt. Mix well and set aside.

2. Prepare the Light Yogurt Sauce: In another bowl, whisk together Greek yogurt, lime juice, honey, salt, and pepper. Adjust the taste according to your preference. Set aside.

3. Blackening Seasoning: In a small bowl, mix black pepper, ground cumin, dried oregano, dried parsley, cayenne pepper, smoked paprika, ground ginger, and salt. This is your blackening seasoning.

4. Prepare the Mahi Mahi: Pat dry the Mahi Mahi fillets with a paper towel. Rub with butter and the blackening seasoning on one side of each fillet.

5. Cooking the Mahi Mahi in the Oven: Preheat the oven to 400°F (200°C). Place the seasoned Mahi Mahi fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the fish is cooked through.

6. Warm the Tortillas: In a skillet or a separate oven-safe dish, warm the tortillas for about 20 seconds on each side.

7. Assemble the Tacos: Place a portion of the blackened Mahi Mahi on each tortilla. Top with shredded red and white cabbage. Spoon Pico de Gallo over the fish. Drizzle with the light yogurt sauce.

8. Serve: Serve the Blackened Fish Tacos immediately, garnished with extra lime wedges and cilantro if desired. Enjoy your flavorful Blackened Fish Tacos!

Variations and Substitutions:

Here’s an extensive list of spices you can use for your blackening blend: Paprika, Cayenne pepper, Garlic powder, Onion powder, Thyme, Oregano, Basil, Celery salt, White pepper, Black pepper, Cumin, Coriander, smoked paprika, Mustard powder, red pepper flakes, lemon pepper, dried parsley, Cinnamon (in small amounts for a unique twist), Nutmeg (in small amounts for a warm, earthy flavor), Allspice and Salt (especially if making a large batch). Experiment with additional spices based on personal preference

For the fish, any fillet works well, from mahi-mahi (used in this post) to salmon. Explore a variety of vegetables, and for a bold touch, try adding cubed mango (not fully ripe) or pineapple.

Tips and Tricks Section for Making Blackened Tacos Fish:

Prepare Abundant Spice Mix: Mix spices in advance, adding salt to preserve it. Feel free to experiment by gradually adding and tasting the blend until you love the flavor.
Generously Fill Tacos: Stuff the tacos with plenty of vegetables and fish cubes, add a few light sauces, and you’re good to go.
Regarding tortillas, opt for medium or small-sized ones, as larger ones contribute significantly more points.
Warm Tortillas Before Filling: Slightly heat the tortillas before filling for a more enjoyable experience.
Serve Immediately: Tacos are best made and eaten on the spot, although fish filets can be prepared in advance.

In Skinny Me, we believe in balancing delight with health, and these Blackened Tacos Fish exemplify how cooking can be indulgent and mindful simultaneously.