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Blackened Fish Tacos Recipe

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4.1 from 3 reviews

These Blackened Fish Tacos offer a deliciously spicy and smoky flavor with perfectly cooked white fish fillets coated in a homemade blackening seasoning. Served with a creamy, tangy chipotle-lime sauce, fresh purple cabbage, cilantro, and crumbled cotija cheese in warm corn tortillas, this recipe delivers a vibrant and satisfying meal ready in just 30 minutes.

Ingredients

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)

Blackening Seasoning

  • 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

Fish and Cooking

  • 1 stick (½ cup) unsalted butter, melted
  • 2 lbs white fish, cut into 1-inch thick fillets
  • 3 tablespoons olive oil

To Serve

  • Corn tortillas (warmed)
  • Shredded purple cabbage
  • Fresh cilantro (lightly chopped)
  • Cotija cheese (crumbled)
  • Lime wedges

Instructions

  1. Make the Fish Taco Sauce: In a food processor or blender, combine lime juice, sour cream, mayonnaise, garlic salt, chopped chipotle pepper in adobo sauce, and chopped cilantro. Blend until the mixture is smooth and creamy. Taste and adjust seasoning if necessary. Refrigerate the sauce until ready to serve.
  2. Prepare the Blackening Seasoning: In a large bowl, mix together garlic powder, paprika, onion powder, cayenne pepper, dried thyme, dried basil, dried oregano, salt, and black pepper. This aromatic spice mix will give the fish its signature smoky and spicy flavor.
  3. Butter-Dip the Fish: Pour melted butter into a shallow bowl. Gently dip each fish fillet into the melted butter, ensuring it is coated well on all sides.
  4. Apply Blackening Seasoning: After buttering, place each piece of fish on a plate and generously sprinkle the blackening seasoning over both sides of the fillets, pressing lightly to adhere.
  5. Cook the Fish: Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Carefully place the seasoned fish pieces into the hot skillet. Sauté for about 2 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove cooked fish and set on a paper-towel-lined plate to absorb excess oil. Repeat with remaining fish, adding more oil as necessary.
  6. Warm the Tortillas: Heat corn tortillas until soft and pliable, ready for assembly.
  7. Assemble the Tacos: Fill each warm tortilla with shredded purple cabbage, a portion of blackened fish, chopped fresh cilantro, and crumbled cotija cheese. Drizzle generously with the prepared fish taco sauce.
  8. Serve: Serve the fish tacos immediately with lime wedges on the side for an extra burst of citrus flavor.

Notes

  • Use a cast iron skillet for the best blackening sear on the fish.
  • Adjust cayenne pepper quantity to control heat level.
  • White fish varieties like cod, tilapia, or haddock work well in this recipe.
  • For softer tortillas, warm them wrapped in a damp cloth.
  • Prep the taco sauce in advance to allow flavors to meld.

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