Blackened Fish Tacos are a fun and tasty twist on a classic favorite. The fish is seasoned with bold spices that create a crispy, flavorful crust when cooked, while the inside stays tender and juicy. Wrapped in warm tortillas and topped with fresh veggies and a creamy sauce, these tacos are bright, spicy, and just a little bit crunchy.
I love making these tacos on a sunny weekend because they’re quick to cook but packed with big flavors. The blackening spice mix gives the fish a nice kick, and I always make a simple slaw to add some crunch and freshness. It’s one of those meals where the smoky spices and fresh toppings come together perfectly, and everyone always asks for seconds.
One of my favorite things about Blackened Fish Tacos is how easy they are to customize. You can add avocado slices, squeeze on some lime, or make a little drizzle of hot sauce to spice things up even more. I like to serve them with a side of rice or beans, but honestly, they’re so good you could eat just the tacos and be completely happy.
Key Ingredients & Substitutions
White Fish: Cod, tilapia, or mahi-mahi work great for this recipe. They’re mild and hold up well to the blackening spices. If you prefer, you can swap in halibut, snapper, or even a firm salmon for a richer flavor.
Blackening Spice Mix: This blend of paprika, cayenne, and herbs gives the fish its bold flavor and crispy crust. If you don’t have smoked paprika, regular paprika is fine—you might just miss a bit of the smoky note.
Corn Tortillas: Corn tortillas are traditional and add a lovely texture. You can use flour tortillas if you like them softer or gluten-free tortillas if needed.
Queso Fresco or Cotija Cheese: These cheeses add a salty, crumbly bite. If you can’t find them, feta cheese is a decent substitute.
Creamy Sauce: Mayonnaise or Mexican crema both work well to keep the tacos cool and creamy. Greek yogurt is a lighter alternative and adds a nice tang.
How Do You Get the Perfect Blackened Crust on the Fish?
Getting the right blackened crust means a very hot pan and the right cooking time. Here’s how I do it:
- Heat your skillet or cast iron over medium-high heat until it’s really hot—this helps the spices char nicely without burning.
- Brush the fish with oil or melted butter so the spices stick and the fish doesn’t dry out.
- Coat fish well with the spice mix for a flavorful crust.
- Cook fish undisturbed for 3-4 minutes per side. Don’t move it too soon or it won’t crust up well.
- Once cooked, let the fish rest for a minute. It keeps the inside juicy and lets flavors settle.
With these steps, you’ll have fish that’s crispy on the outside and tender inside—just right for your tacos!
Equipment You’ll Need
- Cast-iron skillet or a heavy-bottomed skillet – I recommend it because it heats evenly and helps develop a good, crispy crust on the fish.
- Mixing bowls – for making the spice blend and creamy sauce, plus for prepping vegetables.
- Whisk or fork – to stir the sauce ingredients smoothly.
- Tongs or a spatula – for flipping the fish without breaking it apart.
- Microplane or garlic press (optional) – if you want to add fresh garlic or zest to the sauce or spice mix.
- Microwave or skillet for warming tortillas – makes the tacos soft and pliable for filling.
Flavor Variations & Add-Ins
- Swap the fish for shrimp or chicken for a different protein option that still pairs well with the spices.
- Sprinkle some sliced jalapeños or hot sauce inside for extra heat and spice.
- Add sliced avocado or a spoonful of sour cream on top for creaminess and balance.
- Use shredded cheese like Monterey Jack or Pepper Jack if you want an extra cheesy bite or a melty texture.
Blackened Fish Tacos
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
- 2 tsp paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ½ tsp salt
- 1 tbsp olive oil or melted butter
For the Tacos and Toppings:
- 8 small corn tortillas
- 1 cup shredded purple cabbage
- ½ cup chopped fresh cilantro
- ½ cup diced tomatoes
- ½ cup crumbled queso fresco or cotija cheese
- 1 avocado, mashed or sliced
- 1 lime, cut into wedges
For the Creamy Sauce:
- ½ cup mayonnaise or Mexican crema
- 1 tbsp lime juice
- 1 tsp hot sauce (optional)
- Salt to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 10 minutes to cook, totaling roughly 20 minutes. It’s quick and easy—perfect for a tasty weeknight meal!
Step-by-Step Instructions:
1. Make the Blackening Spice:
In a small bowl, mix together the paprika, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, and salt until well combined.
2. Prepare the Fish:
Pat the fish fillets dry with paper towels. Lightly brush both sides with olive oil or melted butter. Then, sprinkle the blackening spice generously on both sides, pressing it in so it sticks well.
3. Cook the Fish:
Heat a large skillet or cast-iron pan over medium-high heat until very hot. Carefully place the fish in the pan and cook for about 3-4 minutes on each side. The fish should have a dark, crispy crust but remain juicy inside. Remove from heat and let rest for a minute.
4. Warm the Tortillas:
While the fish cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side, or microwave them wrapped in a damp paper towel until soft and pliable.
5. Make the Creamy Sauce:
In a small bowl, combine the mayonnaise or Mexican crema with lime juice, hot sauce if you like a spicy kick, and a pinch of salt. Stir until smooth and taste to adjust seasoning.
6. Assemble the Tacos:
Spread some of the creamy sauce over each warm tortilla. Add a handful of shredded cabbage, a piece of blackened fish, diced tomatoes, and a sprinkle of fresh cilantro and crumbled cheese. Top with mashed or sliced avocado.
7. Serve:
Serve the tacos immediately with lime wedges on the side for squeezing. Enjoy the fresh, smoky, and tangy flavors all together!
Can I Use Frozen Fish for Blackened Fish Tacos?
Yes! Just make sure to fully thaw the fish in the refrigerator overnight or under cold running water, then pat it dry before seasoning and cooking. This helps achieve a crispy blackened crust without excess moisture.
Can I Make the Blackening Spice Mix Ahead of Time?
Absolutely! The spice blend keeps well in an airtight container or small jar for several weeks. Having it ready means you can whip up these tacos quickly anytime.
How Should I Store Leftover Tacos or Fish?
Store cooked fish and any leftover toppings separately in airtight containers in the fridge for up to 2 days. Reheat the fish gently in a skillet over low heat to keep it moist, and warm tortillas just before serving.
What Can I Use Instead of Mayonnaise for the Creamy Sauce?
You can substitute Mexican crema with plain Greek yogurt or sour cream for a lighter, tangy sauce. Adjust lime juice and seasoning to taste to balance the flavors.