Blackened Fish Tacos with Avocado-Lime Crema

Blackened sablefish (black cod) is one of my favorite fish to cook with buttery, forgiving, and genuinely one of the richest sources of omega-3s you can eat, which makes it as good for inflammation and hormone health as it is for flavor. Paired with a tangy avocado-lime crema, crunchy pickled cabbage, and sweet pineapple, this meal isn't just delicious but also happens to be incredibly nourishing

Serves: 1 (2 large tacos or 4 small)

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

For the avocado-lime crema:

• 1/3 cup Greek yogurt

• 1/8 avocado (half of a 1/4 avocado, the rest reserved for topping)

• 2 tbsp fresh parsley

• 2 tbsp fresh dill

• Juice of 1/2 lime

• 1 tbsp olive oil

• Pinch of salt

For the fish:

• 1 sablefish (black cod) fillet, about 5–6 oz

• 1/4 tsp smoked paprika

• 1/4 tsp cumin

• 1/4 tsp garlic powder

• 1/4 tsp salt

• 1/4 tsp black pepper

For the tacos:

• 2 cassava flour tortillas or 4 organic corn tortillas

• 1/2 cup shredded cabbage

• 1/4 cup pickled cabbage

• 1/4 cup diced pineapple

• 1/8 avocado, sliced (the reserved half)

• Lime wedges, for serving

Instructions

1. Make the crema. Blend the Greek yogurt, 1/8 avocado, parsley, dill, lime juice, olive oil, and a pinch of salt until smooth. Set aside, this can be made a day ahead.

2. Season and cook the fish. Pat the sablefish dry and coat with the smoked paprika, cumin, garlic powder, salt, and pepper. Air fry at 375°F for 7–10 minutes, until it flakes easily.

3. Make the slaw. While the fish cooks, toss the shredded cabbage with a spoonful of the avocado crema and lime juice to lightly coat.

4. Assemble. Warm the cassava tortillas, then layer in the blackened fish, cabbage slaw, sliced avocado, diced pineapple, and pickled cabbage. Finish with a drizzle of avocado-lime crema and a squeeze of fresh lime.

Why this one's a keeper: sablefish brings anti-inflammatory omega-3s, the Greek yogurt crema adds protein without heaviness, pickled cabbage does double duty as crunch and a gut-friendly ferment, and the pineapple's natural sweetness plays off the smoky blackening spice instead of needing added sugar anywhere.