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Best Blackened Fish Tacos Recipe

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4.3 from 65 reviews

This Best Blackened Fish Tacos recipe features perfectly seasoned, pan-seared firm white fish fillets coated with a smoky, spicy blackening blend. Served in warm corn tortillas with a vibrant lime-dressed cabbage slaw, creamy avocado, fresh cilantro, and optional pickled red onions, these tacos deliver a delicious balance of smoky, tangy, and fresh flavors. Ready in just 40 minutes, they make an easy and flavorful meal perfect for any occasion.

Ingredients

Blackening Spice Blend

  • 1 Tablespoon smoked paprika
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon black pepper
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon garlic powder
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano

Fish and Cooking

  • 1 – 1 1/2 pounds firm white fish (cod, halibut, rockfish, etc.)
  • 3-4 Tablespoons coconut oil

Cabbage Slaw

  • 4 cups shredded cabbage (about 1/2 small head)
  • 2-3 limes
  • 2 Tablespoons extra-virgin olive oil
  • Sea salt, to taste

Taco Assembly

  • 8-10 corn tortillas
  • 1 ripe avocado
  • 1/2 cup fresh chopped cilantro
  • Pickled Red Onions (optional)

Instructions

  1. Prepare the spice blend: In a small bowl, combine smoked paprika, sea salt, black pepper, onion powder, garlic powder, dried thyme, and dried oregano to make the blackening seasoning.
  2. Season the fish: Lay the firm white fish fillets on a sheet pan or large plate. Generously coat all sides of the fish with the prepared blackening spice blend. Set aside to let the flavors infuse while you heat your skillet.
  3. Heat the skillet and cook the fish: Place a large nonstick or cast iron skillet over high heat. Add the coconut oil and wait until it is very hot—just before smoking and splattering when flicking water. Carefully place the seasoned fish fillets in the skillet.
  4. Blacken the fish: Cook the fish for 3-4 minutes on the first side until the edges turn opaque and the bottom is dark and toasted. Gently flip the fillets and cook for another 2-3 minutes until the fish is just cooked through, flaky, moist inside, and easily separates with a fork.
  5. Drain and cool: Transfer the cooked fish to a paper towel-lined plate or a metal cooling rack to drain excess oil and cool slightly.
  6. Make the cabbage slaw: In a medium bowl, toss shredded cabbage with juice from half a lime, extra-virgin olive oil, and a generous pinch of sea salt to create a fresh, tangy slaw.
  7. Prep the toppings and tortillas: Slice the ripe avocado, chop the fresh cilantro, and warm the corn tortillas until pliable and hot.
  8. Assemble the tacos: Break the blackened fish into large chunks with a fork. Place portions of fish in warmed tortillas, then top with cabbage slaw, sliced avocado, chopped cilantro, and pickled red onions if desired.

Notes

  • Choose firm white fish such as cod, halibut, or rockfish for best results.
  • To get a good blackened crust, ensure your skillet and oil are very hot before adding the fish.
  • Use fresh lime juice to brighten and balance the flavors in the cabbage slaw.
  • Pickled red onions add an extra tangy crunch but are optional.
  • Warm the tortillas gently on a dry skillet or in the oven to keep them flexible for folding.
  • Adjust seasoning to taste, especially salt and pepper in the spice blend and slaw.

Find it online: https://justsosavory.com/best-blackened-fish-tacos-recipe/