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Blacked Fish & Chickpeas with Avocado Coconut Crema
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
 
Healthy doesn't have to be boring! This Air Fryer Blackened Fish with creamy avocado coconut sauce is ready in minutes, naturally dairy-free, protein-packed, and perfect for fueling an active lifestyle
Course: dinner, southwestern
Cuisine: dairyfree
Keyword: avocado, dairy-free, fish, seafood
Servings: 3 servings
Calories: 352 kcal
Ingredients
For Avocado Coconut Crema:
  • 1 medium avocado about 6-7 ounces – pitted, peeled and coarsely chopped
  • 1/2 cup unsweetened coconut cream or can sub full-fat coconut milk from can
  • 2 tablespoons fresh lime juice
  • 1/3 cup fresh cilantro stems removed
  • 1/2 teaspoon garlic salt
For Fish:
  • 12 oz firm white fish like Pollock Cod, Halibut, even Tilapia
  • 15 oz can chickpeas drained and rinsed
  • 2 tablespoons olive oil divided
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
Instructions
  1. Preheat oven-style air fryer to 380F or regular oven to 400F
  2. Combine all ingredients for crema in blender; process until smooth. If too thick, add just a bit more coconut milk/cream. Set aside.
  3. In small bowl, mix together the blackening spices: chili powder, paprika, cumin, garlic powder, onion powder and salt. Set aside.
  4. Pat fish filets dry with paper towel and lightly brush with some of the oil. Sprinkle about 1 teaspoon blackening spices (give or take, enough to rub into top and bottom of fish filets).
  5. Drizzle remaining olive oil and remaining blackening spices over chickpeas, stir until combined.
  6. Add fish and chickpeas to air fryer tray or rimmed baking sheet in single layer. Air fry for 12 minutes, flipping fish and tossing chickpeas halfway. Cook approx. 18 minutes in regular oven, flipping halfway.
  7. Serve over pasta, zoodles, roasted veggies, rice, etc along with the avocado crema.
Recipe Notes