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Crispy Blackened Fish Taquitos with Avocado Lime Drizzle

Crispy rolled corn tortillas filled with blackened white fish, melted cheddar, and green chilis, baked until super crunchy and served with a velvety avocado lime cream sauce!

  • Total Time: 30 mins
  • Yield: 4 (12 taquitos) 1x

Ingredients

Scale
  • 1 lb cod or mahi-mahi fillets
  • 1 tbsp blackened seasoning
  • 12 small corn tortillas
  • 1 cup sharp cheddar cheese, shredded
  • 4 oz cream cheese, softened
  • 1/2 cup diced green chilis
  • For Avocado Lime Cream: 1 ripe avocado
  • 1/3 cup sour cream
  • 2 tbsp lime juice
  • 1/4 cup cilantro
  • salt

Instructions

  1. Cook Fish: Season fish fillets with blackened spices. Pan-sear in 1 tbsp oil for 3-4 minutes per side until flaky. Flake fish into a bowl and mix with cream cheese, green chilis, and cheddar.
  2. Roll Taquitos: Wrap tortillas in damp paper towels and microwave for 45 seconds to soften. Spoon 2 tablespoons of fish mixture along the edge of each tortilla and roll tightly.
  3. Bake: Place seam-side down on a baking sheet, spray generously with oil, and bake at 425°F (220°C) for 15 minutes until extra crunchy and golden.
  4. Sauce: Blend avocado, sour cream, lime juice, cilantro, and salt until smooth. Drizzle over warm taquitos.

Notes

Pro Tip: Microwaving the corn tortillas makes them pliable so they roll smoothly without cracking.

  • Author: Chef Stella
  • Prep Time: 15 mins
  • Cook Time: 15 mins