Name: Blackened Fish Tacos Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 lbs white fish (tilapia, cod, or mahi-mahi); 1/2 cup sour cream; 1/2 cup mayonnaise; 1 chipotle pepper in adobo sauce; 1 tablespoon garlic powder; 1 tablespoon garlic powder; 1 tablespoon paprika; 1/2 tablespoon onion powder; 1/2 tablespoon cayenne pepper; 1/2 tablespoon dried thyme; 1/2 tablespoon dried basil; 1/2 tablespoon dried oregano; 1/2 tablespoon salt; 1/2 tablespoon black pepper; Corn tortillas; Shredded purple cabbage; Fresh cilantro

Jump to Recipe

If you’re dreaming of flavor-packed street food right in your kitchen, look no further than these boldly seasoned Blackened Fish Tacos. They’re smoky, spicy, and creamy all in one bite, wrapped in a warm tortilla and crowned with vibrant cabbage and cooling sauce. This is the kind of recipe you’ll crave again and again: crowd-pleasing yet weeknight simple, layered with fresh textures and colors that turn any dinner into a mini fiesta.

Blackened Fish Tacos Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the list—each ingredient plays a pivotal role in making your Blackened Fish Tacos truly crave-worthy. From the fresh fish to the punchy spices and zesty fixings, every component brings its own pop of flavor, color, or creamy finish.

White Fish (2 lbs): Tilapia, cod, or mahi-mahi are all flaky, mild options that stand up beautifully to bold seasoning.
Sour Cream (½ cup): Lends a tangy, creamy richness to the dreamy chipotle sauce.
Mayonnaise (½ cup): Provides smoothness and helps mellow out the pepper’s heat in the sauce.
Chipotle Pepper in Adobo (1): Infuses smoky spice and complexity for that signature taco sauce kick.
Garlic Powder (1 tablespoon): Used both in the seasoning and sauce for a savory flavor punch.
Corn Tortillas: Go for small, fresh corn tortillas for the best bite and authentic texture.
Shredded Purple Cabbage: Adds crunch and vibrancy; slice it thin for easy layering.
Fresh Cilantro: Delivers freshness and a burst of bright, herbal flavor to every bite.
Paprika, Onion Powder, Cayenne Pepper, Thyme, Basil, Oregano, Salt, Black Pepper: These are the backbone of your blackening seasoning; smoky, hot, herby, and aromatic.
Butter (melted): Helps the seasoning stick and gives the fish a glorious golden crust.
Olive Oil: Essential for searing the fish quickly and achieving that signature blackened edge.
Lime Juice: A squeeze of freshness lifts the sauce and brightens every taco.
Cotija Cheese (optional): Salty, crumbly, and perfect for sprinkling on top if you’re feeling fancy.

How to Make Blackened Fish Tacos

Step 1: Blend the Creamy Chipotle Taco Sauce

Start this Blackened Fish Tacos adventure by whipping up the irresistible sauce. In a blender, combine the lime juice, sour cream, mayo, chipotle pepper, garlic salt, and a handful of cilantro. Blitz until you have a silky, light-orange sauce that’s just begging to be spooned over crispy fish. Stash it in the fridge until your tacos are ready to assemble—the flavors only get better as it chills.

Step 2: Mix the Blackening Seasoning

To earn those signature bold flavors, stir together garlic powder, paprika, onion powder, cayenne, thyme, basil, oregano, salt, and black pepper in a small bowl. Don’t hold back on the spices—this blend is what brings life, character, and a hint of heat to your fillets. You’ll want every inch of fish coated, so be generous!

Step 3: Prep and Season the Fish

Pat your white fish dry with paper towels, then brush it with plenty of melted butter. The butter helps your spices adhere and creates a crave-worthy crust. Sprinkle your homemade blackening seasoning all over the fish—don’t be afraid to get your hands in and really massage it on both sides for maximum flavor.

Step 4: Sear the Fish Until Blackened and Flaky

Heat a generous swirl of olive oil in a cast iron skillet over high heat until shimmering. Carefully lay your seasoned fillets in the pan. They’ll sizzle and pop as the spices toast and the surface darkens to a classic blackened look. Cook for about two minutes per side; as the fish turns flaky and tender, it’s ready to star inside your Blackened Fish Tacos.

Step 5: Assemble and Top with All the Goodness

Grab your warmed corn tortillas and layer in a nest of shredded cabbage. Add a few chunks of blackened fish, then top with a sprinkle of fresh cilantro and an optional shower of Cotija cheese. Drizzle everything with that dreamy chipotle sauce. You’ve now got restaurant-style Blackened Fish Tacos ready to wow your family and friends!

How to Serve Blackened Fish Tacos

Garnishes

The right garnishes can elevate your Blackened Fish Tacos from great to unforgettable. Think fresh cilantro leaves, creamy slices of avocado, pickled red onions, and a couple of lime wedges for squeezability. A quick scattering of Cotija cheese adds salty tang, while extra chipotle sauce ensures every bite is luscious and full-flavored.

Side Dishes

Round out your taco night by pairing these vibrant tacos with sides that complement their punchy flavors. Mexican street corn (elote), a zesty mango salsa, or cooling black bean salad all work marvelously. Don’t forget a bowl of tortilla chips and your favorite salsa—or even a frosty margarita if you really want to celebrate!

Creative Ways to Present

If you want to serve Blackened Fish Tacos at your next gathering, set up a DIY taco bar! Arrange tortillas, fish, cabbage, and toppings in separate bowls so everyone can build their own perfect taco. Or serve them family-style on a big platter with colorful garnishes—either way, the presentation will make dinner feel extra special.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (lucky you!), keep the fish and sauce in separate airtight containers in the fridge. The Blackened Fish Tacos components will stay fresh for about two days, and it’s best to store the cabbage and tortillas separately to prevent sogginess.

Freezing

While the sauce and garnishes don’t freeze well, the blackened fish itself is fair game. Lay cooled fish pieces in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep their flavor for up to a month—just thaw in the fridge before reheating.

Reheating

To reheat, gently warm the fish in a skillet over medium-low heat with a touch of olive oil. This method helps retain moisture and revives that wonderful crust. Assembly is quick and easy once everything is warmed—your Blackened Fish Tacos will taste like they were freshly made!

FAQs

What’s the best fish for Blackened Fish Tacos?

Sturdy, mild fillets like tilapia, cod, or mahi-mahi hold up perfectly to bold seasonings and quick cooking. Avoid overly delicate fish, which can fall apart in the skillet.

Can I make Blackened Fish Tacos with flour tortillas?

Absolutely! While corn tortillas are traditional for that classic texture and flavor, flour tortillas work just as well if that’s what you prefer or have on hand. Warm them before serving for best results.

How spicy are Blackened Fish Tacos?

The heat comes mainly from the chipotle pepper and cayenne in the seasoning. If you’re spice-sensitive, use less of both, or swap in smoked paprika for a milder flavor without sacrificing smokiness.

Can I grill the fish instead of searing in a skillet?

You sure can! Grill the seasoned fillets over medium-high heat on well-oiled grates, flipping once until cooked through. You’ll get delicious smoky edges and beautiful grill marks.

What other toppings go well with Blackened Fish Tacos?

Get creative—try creamy avocado slices, quick-pickled onions, diced tomatoes, jalapeño slices, or even a spoonful of sweet corn salsa. These variations keep your tacos fun and totally customizable.

Final Thoughts

If you’re looking to spice up your taco routine, give Blackened Fish Tacos a spot on your dinner menu. They’re fast, flexible, and bursting with crowd-pleasing flavor; once you serve them, you’ll find yourself making these vibrant tacos again and again—trust me, they’re worth every delicious bite!

Blackened Fish Tacos Recipe

★★★★★

5.1 from 14 reviews

Author: Jack
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Enjoy the bold flavors of these Blackened Fish Tacos that are easy to make and perfect for a delicious weeknight dinner.

Instructions

Make the Taco Sauce: Blend lime juice, sour cream, mayonnaise, garlic salt, chipotle pepper, and cilantro until smooth. Refrigerate.
Prepare the Blackening Seasoning: Combine garlic powder, paprika, onion powder, cayenne pepper, thyme, basil, oregano, salt, and black pepper in a bowl.
Season the Fish: Coat fish in melted butter then sprinkle generously with seasoning.
Cook the Fish: Sauté seasoned fish in a hot cast iron skillet with olive oil for about 2 minutes per side until flaky.
Assemble Tacos: Fill warmed tortillas with shredded cabbage and fish; top with cilantro, Cotija cheese, and drizzle with sauce.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Course
Method: Saute, Blend
Cuisine: Mexican