Blackened Fish Tacos Recipe
Introduction
Blackened fish tacos are a flavorful and spicy twist on a classic favorite. With perfectly seasoned, flaky white fish and a creamy chipotle sauce, they make a delicious meal that’s quick to prepare and sure to impress.
Ingredients
- ½ lime (juiced)
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic salt
- 1 chipotle pepper in adobo sauce (chopped)
- ½ cup cilantro (chopped)
- 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
- ½ teaspoon black pepper
- 1 stick (½ cup) unsalted butter, melted
- 2 lbs white fish (cut into 1-inch thick fillets)
- 3 tablespoons olive oil
- Corn tortillas (warmed, or flour tortillas)
- Shredded purple cabbage
- Fresh cilantro (lightly chopped)
- Cotija cheese (crumbled)
- Lime wedges
Instructions
- Step 1: In a food processor or blender, combine the lime juice, sour cream, mayonnaise, garlic salt, chipotle pepper, and chopped cilantro. Blend until smooth. Taste and adjust the seasoning if needed. Refrigerate until ready to serve.
- Step 2: In a large bowl, mix together garlic powder, paprika, onion powder, cayenne pepper, dried thyme, dried basil, dried oregano, salt, and black pepper to create the blackening seasoning.
- Step 3: Pour melted butter into a shallow bowl. Dip each fish fillet gently into the melted butter, then place on a plate and generously sprinkle both sides with the blackening seasoning.
- Step 4: Heat olive oil in a cast iron skillet over medium-high heat. Carefully place the seasoned fish into the hot skillet and sauté for 2 minutes on each side, or until the fish is cooked through and flakes easily.
- Step 5: Remove cooked fish and place it on a paper-towel-lined plate. Repeat the cooking process with remaining fish, adding more oil to the skillet if necessary.
- Step 6: Warm the tortillas. To assemble, place a handful of shredded cabbage on each tortilla, add blackened fish, sprinkle with fresh cilantro and cotija cheese, then drizzle with the prepared chipotle sauce.
- Step 7: Serve immediately with lime wedges on the side for extra brightness.
Tips & Variations
- For a milder version, reduce or omit the cayenne pepper and chipotle pepper.
- Use different white fish like tilapia, cod, or mahi-mahi depending on availability and preference.
- Try flour tortillas if you prefer a softer wrap instead of corn tortillas.
- Add avocado slices or pickled onions for extra texture and flavor.
Storage
Store leftover cooked fish and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently in a skillet over medium heat to avoid drying it out. Assemble tacos fresh before serving to keep tortillas from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the blackening seasoning in advance?
Yes, you can mix the blackening seasoning ahead of time and store it in an airtight container for up to a month. This makes cooking quicker and easier.
What type of fish works best for blackened tacos?
White, flaky fish such as cod, tilapia, mahi-mahi, or snapper works best due to their mild flavor and firm texture that holds up well to blackening.
Print
Blackened Fish Tacos Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
These Blackened Fish Tacos deliver a burst of smoky, spicy flavor with perfectly seared white fish fillets coated in a flavorful blackening seasoning. Served on warm corn tortillas with crisp shredded cabbage, fresh cilantro, crumbled cotija cheese, and a creamy chipotle-lime sauce, these tacos are a delicious and vibrant meal perfect for a quick weeknight dinner or weekend gathering.
Ingredients
For the Fish Taco Sauce
- ½ lime (juiced)
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic salt
- 1 chipotle pepper in adobo sauce (chopped)
- ½ cup cilantro (chopped)
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
- ½ teaspoon black pepper
- 1 stick (½ cup) unsalted butter, melted
- 2 lbs white fish (cut into 1-inch thick fillets)
- 3 tablespoons olive oil
To Assemble
- Corn tortillas (warmed, or flour tortillas if preferred)
- Shredded purple cabbage
- Fresh cilantro (lightly chopped)
- Cotija cheese (crumbled)
- Lime wedges
Instructions
- Make the Fish Taco Sauce: In a food processor or blender, combine the lime juice, sour cream, mayonnaise, garlic salt, chopped chipotle pepper, and chopped cilantro. Blend until smooth and creamy. Taste and adjust the seasoning if needed. Cover and refrigerate the sauce until ready to serve.
- Prepare the Blackening Seasoning: In a large bowl, mix together the garlic powder, paprika, onion powder, cayenne pepper, dried thyme, dried basil, dried oregano, salt, and black pepper until well combined. This spice blend will give the fish its signature blackened flavor.
- Coat the Fish: Pour the melted butter into a shallow bowl. Dip each piece of fish gently into the melted butter, then place on a plate and generously sprinkle the blackening seasoning on both sides to thoroughly coat each fillet.
- Cook the Fish: Heat olive oil in a cast iron skillet over medium-high heat. Carefully add the seasoned fish pieces to the hot skillet. Sear the fish for about 2 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove the cooked fish and place on a paper-towel-lined plate. Repeat with remaining fish fillets, adding more oil if necessary.
- Assemble the Tacos: Warm the corn tortillas until pliable. Fill each tortilla with shredded purple cabbage, a portion of the blackened fish, a sprinkle of fresh chopped cilantro, and crumbled cotija cheese. Drizzle generously with the prepared chipotle-lime sauce. Serve immediately with lime wedges on the side for an extra burst of citrus.
Notes
- Use a cast iron skillet for best searing results and to develop a proper blackened crust on the fish.
- If you prefer milder tacos, reduce or omit the cayenne pepper in the blackening seasoning and chipotle pepper in the sauce.
- Corn tortillas are traditional and gluten-free, but flour tortillas can be substituted if preferred.
- Feel free to swap white fish with similar firm, flaky fish like cod, tilapia, or snapper.
- To keep cooked fish warm while cooking in batches, place it in a low oven (about 200°F) until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Keywords: Blackened fish tacos, fish tacos recipe, spicy fish tacos, chipotle lime sauce, Mexican tacos, blackened seasoning, quick fish dinner
