Smoky, spicy, and perfectly seasoned, these Blackened Fish Tacos bring bold flavor in every bite. Flaky white fish is pan-seared with a flavorful blackened spice blend, then tucked into warm tortillas with crisp purple cabbage, zesty pico de gallo, and a silky avocado crema. Quick, easy, and packed with fresh, delicious textures—these tacos are a must-try for any taco night!
Table of Content
Why You'll Love This Recipe
Quick, Easy & Wholesome – This recipe comes together in under 30 minutes, making it perfect for busy weeknights. Plus, it's made with fresh, simple ingredients!
Bold, Homemade Flavor – The homemade blackened seasoning adds the perfect balance of smoky, spicy, and savory flavors, coating the fish in a flavorful crust that pairs perfectly with the fresh toppings.
Customizable & Versatile – Use your favorite white fish, switch up the toppings, or serve with flour or corn tortillas. You can even turn it into a taco bowl for a low-carb option!
Love tacos? Try my Cajun Shrimp Tacos! You might also like my Chicken Fajita Taquitos!
Ingredients & Substitutions
Here's what you'll need for this blackened fish taco recipe! See recipe card for quantities.
- White Fish – Tilapia, cod, or mahi-mahi work best, but any firm white fish can be used.
- Olive Oil – For frying the fish fillets. You can also add some butter for richer flavor.
- Blackened Seasoning – A mix of salt, smoked paprika, cayenne pepper, garlic powder, onion powder, black pepper, cumin, and dried oregano. Adjust the cayenne for your preferred spice level. You also sub with store-bought cajun seasoning.
- Pico de Gallo – Made with fresh tomatoes, red onion, jalapeño, cilantro, sea salt, and black pepper. You can use any fresh salsa or swap out ingredients based on availability.
- Avocado Crema – This avocado cream sauce, is a combination of avocado, Greek yogurt (or sour cream), lime juice, jalapeno (optional) and a pinch of salt. I thin it out a little so it's drizzle-able.
- Tortillas – Use flour, corn, or gluten-free tortillas depending on your preference.
- Toppings & Garnishes – I have used some purple cabbage (can swap with lettuce or coleslaw), cilantro for freshness, sliced jalapenos if you prefer heat, and added some lime wedges on the side.
How To Make Blackened Fish Tacos
- Marinate fish fillets: Combine all the blackened seasoning blend in a small bowl. Rub the mixture onto the fish fillets, making sure they’re well-coated. Let marinate for a few minutes.
- Make Pico de Gallo: Combine diced tomato, red onion, jalapeno, cilantro, salt, and black pepper in a bowl. Stir to combine, then refrigerate until ready to use.
- Whip Up Avocado Crema: Make this avocado crema but add additional water to thin it out for easier drizzling on the tacos. You can swap the Greek yogurt with sour cream.
- Cook the Fish: Heat olive oil in a cast iron skillet or frying pan over medium heat. Add the fish fillets and cook till done and slightly browned, developing a crispy, blackened crust.
- Toast the Tortillas: Heat a dry pan over medium heat and toast the tortillas for about a minute on each side until slightly charred and warm.
- Assemble the Tacos: Place 2-3 pieces of cooked blackened fish onto each tortilla. Top with a tablespoon of pico de gallo, drizzle with avocado crema, add shredded cabbage and garnish with fresh cilantro leaves and sliced jalapenos.
- Serve: Arrange the tacos on a plate with lime wedges on the side, and serve with any remaining avocado lime crema for dipping.
Helpful Tips
- Pat the Fish Dry – Make sure to pat the fish dry before seasoning to get a nice, crispy crust when cooking.
- Don’t Overcrowd the Pan – Use a non-stick skillet and cook the fish in batches to avoid overcrowding, ensuring even searing.
- Adjust the Spice – If you prefer less heat, reduce the cayenne pepper in the blackened seasoning and skip the jalapenos in the avocado sauce.
Variations & Serving Ideas
- Protein Options: For a different take on these tacos, swap the white fish for shrimp, grilled chicken, or even tofu for a plant-based version.
- Topping Ideas: Get creative with toppings—add pickled red onions, shredded cheese, avocado slices, or a spoonful of salsa or guacamole. For added texture and crunch, try a cabbage slaw or a dollop of sour cream.
- Sauce Ideas: Change up the flavor by using different sauces, like chipotle mayo, creamy lime dressing, or salsa verde.
- Side Dishes: Pair your blackened fish tacos with rice, crispy fries, a refreshing cucumber salad, or my mango mojito mocktail to round out the meal.
Storage & Reheating
- Storage – Store any leftover cooked blackened fish, toppings, and tortillas separately in airtight containers in the fridge. The fish will keep for up to 2 days, while toppings like pico de gallo and avocado crema should be used within 1 day for best freshness.
- Reheating – Reheat the fish in a non-stick skillet over medium heat for 2-3 minutes, or until heated through. You can also microwave the fish and tortillas.
FAQs
Which fish is best for these fish tacos?
Tilapia, cod, and mahi-mahi are ideal for fish tacos due to their firm texture and mild flavor. You can also use other white flaky fish like haddock, halibut or snapper if you prefer.
What does blackened seasoning mean?
Blackened seasoning refers to a flavorful blend of spices, typically including paprika, cayenne, garlic, and herbs, that creates a dark, flavorful crust when cooked. It’s usually used for pan-searing or grilling fish.
What is the difference between blackened fish and grilled fish?
Blackened fish is coated with a spice mix and then pan-seared, which creates a dark, flavorful crust. Grilled fish is cooked over an open flame, often without a seasoning crust, resulting in a smoky flavor and charred texture.
More Fish Recipes
📖 Recipe
Blackened Fish Tacos
Blackened fish tacos are an easy, flavorful meal with perfectly seasoned, pan-seared fish fillets, fresh pico de gallo and creamy avocado crema , all wrapped in warm tortillas. They come together in under 30 minutes, making them perfect for busy weeknights or casual gatherings.
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Servings: tacos
Ingredients
- 475 g (1 lb) white fish cut into fillets
- 2-3 tablespoon olive oil for frying
Blackened Seasoning
- 1 teaspoon salt
- 1 ½ teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 ½ teaspoon cumin powder
- 1 teaspoon dried oregano
Pico de Gallo
- 1 medium tomato diced
- ½ red onion diced
- 1 small jalapeno chopped
- 2 tablespoon cilantro chopped
- Pinch salt
- ¼ teaspoon ground black pepper
Assembly
- 4 flour tortillas medium (20cm/8")
- 1 cup avocado crema see note
- ¼ cup purple cabbage sliced
- 3-4 stems cilantro leaves separated
- 1 lime cut into wedges
- 1 jalapeno sliced
Instructions
- Pat the fish fillets dry with paper towels to remove any excess moisture. This helps the seasoning stick and ensures the fish is not soggy.
- In a small bowl, combine the salt, smoked paprika, cayenne pepper, garlic powder, onion powder, ground black pepper, cumin powder, and dried oregano. Rub this blackened seasoning mix evenly onto both sides of the fish fillets. Let the fillets marinate for 10-15 minutes.
- In a separate bowl, combine the diced tomato, red onion, chopped jalapeño, and cilantro. Season with salt and ground black pepper. Stir to combine and refrigerate while you cook the fish.
- In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), lime juice, and a pinch of salt. Blend until smooth. To achieve a drizzle-able consistency, add ¼ cup of water and blend again until you reach the desired thickness.
- Heat a cast iron skillet or non-stick frying pan over medium-high heat. Add the olive oil. Once the oil is hot, carefully place the seasoned fish fillets in the pan. Cook for 2-3 minutes on each side, or until the fish is fully cooked through and slightly browned, forming a crispy crust on the outside.
- While the fish is cooking, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, until they are soft and pliable.
- To assemble, place 2-3 pieces of cooked fish in each warm tortilla. Top with a spoonful of pico de gallo, drizzle with avocado crema, add some crunchy cabbage and garnish with fresh cilantro leaves and sliced jalapeños.
- Serve the tacos with lime wedges on the side for squeezing over the tacos and extra avocado crema for dipping. Enjoy warm!
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Notes
- Make avocado crema recipe and set aside in the fridge.
- You can use tilapia, cod, mahi-mahi, or any firm white fish for this recipe. Shrimp or grilled chicken can also be used as alternatives.
- Adjust the cayenne pepper in the blackened seasoning based on your preferred spice level.
- Purple cabbage can be replaced with shredded lettuce or a simple slaw as an extra topping.
Nutrition
Calories: 417kcal | Carbohydrates: 26g | Protein: 30g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 60mg | Sodium: 1025mg | Potassium: 856mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1081IU | Vitamin C: 23mg | Calcium: 110mg | Iron: 3mg
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