What fish works best?

Any firm fish works well. Cod, tilapia, and salmon are all strong choices for Blackened Fish Tacos .

Can I make the seasoning ahead of time?

Yes. The spice blend stores well in an airtight container, so you can mix it ahead and save time later.

Do I need a cast-iron skillet?

Cast iron gives the best crust, but another heavy skillet can work if that is what you have.

Can I use flour tortillas instead of corn?

Yes. Corn tortillas give a more classic taco feel, but flour tortillas are perfectly fine if you prefer them.

How spicy are these tacos?

That depends on how much cayenne and chipotle you use. You control the heat.

Can I make these ahead for a party?

You can prep the sauce and toppings early, then cook the fish right before serving. That is the best way to keep Blackened Fish Tacos crisp and fresh.

Are these similar to Fish Tacos Blackened from a restaurant?

Very much so, though this homemade version gives you more control over spice, topping choices, and sauce. It also saves you a drive.

Is this a Seasoned Fish For Tacos recipe or a full taco recipe?

It is both. The seasoning turns the fish into the star, and the toppings and sauce finish the job.

Blackened Fish Tacos — Smoky, Spicy & Delicious

Description

These blackened fish tacos bring together tender, spice-rubbed fish, crisp cabbage, warm tortillas, and a creamy chipotle-lime sauce for a bold, fresh taco night favorite. They taste bright, smoky, and satisfying all at once.

Ingredients

Scale

For the chipotle-lime sauce

Juice from 1/2 lime
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon garlic salt
1 chipotle pepper in adobo sauce, finely chopped
1/2 cup chopped cilantro

For the blackened fish

1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup unsalted butter, melted
2 pounds white fish, cut into 1-inch fillets
3 tablespoons olive oil

For serving

Warm corn tortillas, or flour tortillas if preferred
Shredded purple cabbage
Fresh cilantro, chopped
Crumbled cotija cheese
Lime wedges

Instructions

1. Make the sauce

Add the lime juice, sour cream, mayonnaise, garlic salt, chipotle pepper, and cilantro to a blender or food processor. Blend until smooth and creamy. Taste and adjust the seasoning if needed, then chill the sauce until serving time.

2. Mix the spice blend

In a bowl, stir together the garlic powder, paprika, onion powder, cayenne, thyme, basil, oregano, salt, and black pepper.

3. Coat the fish

Pour the melted butter into a shallow bowl. Dip each piece of fish into the butter, then coat both sides generously with the seasoning mix.

4. Cook the fish

Heat the olive oil in a cast iron skillet over medium-high heat. Add the fish and cook for about 2 minutes per side, or until the outside looks darkened and the inside turns opaque and flakes easily.

Remove the cooked fish and place it on a paper towel-lined plate. Repeat with the remaining pieces, adding a little more oil to the pan if needed.

5. Build the tacos

Warm the tortillas, then fill each one with cabbage, blackened fish, cilantro, and cotija cheese. Drizzle with the chipotle-lime sauce or serve it on the side. Finish with a squeeze of lime and serve right away.

Notes

Store leftover fish in an airtight container in the refrigerator for up to 2 days. Keep the sauce chilled in a sealed jar or container for up to 1 week.
To reheat the fish, warm it gently in a covered skillet over low heat until heated through. Do not overcook it, or the fish will dry out fast.

Nutrition

Serving Size: 1 serving
Calories: 533kcal
Sugar: 2g
Sodium: 1403mg
Fat: 38g
Carbohydrates: 8g
Fiber: 2g
Protein: 39g
Cholesterol: 141mg