Blackened Fish Tacos

Blackened Fish Tacos are a bold and flavorful twist on traditional tacos, featuring tender fish coated in smoky spices and quickly seared to perfection. Wrapped in warm tortillas and topped with crisp slaw or tangy crema, they bring a satisfying balance of spice, texture, and freshness in every bite.

Why You’ll Love This Recipe

I love how fast and flavorful these tacos are. The blackened seasoning creates a crust that’s smoky and just a little spicy, while the fish stays moist and flaky inside. I can throw these together on a weeknight or serve them up for guests, and everyone’s always happy. They’re easy to customize with toppings like avocado, cabbage, or lime crema, and they taste just as good as anything I’d order at a taco truck.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the fish:

• White fish fillets (like tilapia, cod, mahi-mahi, or snapper)

• Olive oil

• Paprika

• Garlic powder

• Onion powder

• Dried thyme

• Dried oregano

• Cayenne pepper

• Salt

• Black pepper

For serving:

• Corn or flour tortillas

• Shredded cabbage or slaw mix

• Lime wedges

• Avocado slices (optional)

• Cilantro (optional)

• Lime crema or sour cream (optional)

directions

1. I start by patting the fish dry and brushing both sides lightly with olive oil.

2. In a small bowl, I mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper.

3. I rub the seasoning mix evenly over both sides of the fish fillets.

4. I heat a cast-iron skillet or heavy pan over medium-high heat.

5. Once hot, I cook the fish for 2–3 minutes per side, until blackened on the outside and opaque in the center.

6. I let the fish rest for a minute, then flake it into large pieces.

7. I warm the tortillas, either on the stove or in the oven.

8. I assemble the tacos by adding the fish to the tortillas, topping with slaw, avocado, cilantro, and a squeeze of lime or a dollop of crema.

Servings and timing

This recipe serves about 4 people and makes 8 tacos. It takes around 10 minutes to prep and 10 minutes to cook—just 20 minutes from start to finish.

Variations

Sometimes I swap in salmon or shrimp for a different seafood option. If I want a bit more heat, I increase the cayenne or add hot sauce. For toppings, I’ve used mango salsa, pickled onions, or chipotle mayo to change things up. I also like using Greek yogurt mixed with lime juice for a lighter crema.

storage/reheating

I store leftover cooked fish in an airtight container in the fridge for up to 2 days. I reheat it gently in a skillet or microwave just until warmed through. I keep the toppings separate and assemble fresh tacos when ready to eat. Tortillas can be reheated on a skillet or wrapped in foil in the oven.

FAQs

What kind of fish works best for these tacos?

I usually use firm white fish like cod, tilapia, or mahi-mahi because they hold up well and have a mild flavor that lets the seasoning shine.

Can I make the fish ahead of time?

Yes, but I prefer cooking it fresh for the best texture. If I prep ahead, I store the cooked fish and reheat it gently before serving.

Are these tacos spicy?

They have a kick, but it’s easy to adjust by reducing the cayenne or skipping it if I want a milder flavor.

How do I keep the fish from sticking to the pan?

I make sure the skillet is hot and lightly oiled before adding the fish, and I don’t move it too soon—once it sears, it releases easily.

Can I bake the fish instead of pan-searing?

Yes, I bake it at 400°F (200°C) for about 12–15 minutes, depending on thickness. It won’t get the same crust, but it’s still flavorful and tender.

Conclusion

Blackened Fish Tacos are one of my favorite ways to bring big flavor to the table fast. With their bold spice and fresh toppings, they hit all the right notes—savory, smoky, crunchy, and bright. Whether I’m feeding a crowd or just craving something fresh and filling, these tacos always deliver.

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