Blackened Fish Tacos
Blackened fish takes things up a notch. The smoky, slightly spicy crust locks in flavor while keeping the inside tender and juicy.
Equipment
- Cast iron skillet or heavy-bottomed pan
- Mixing Bowls
- Tongs or Spatula
- Measuring spoons
- Sharp Knife
- Cutting board
- Small whisk or fork
- Serving Platter or Plates
Ingredients
For the Blackened Fish
- 1 lb firm white fish fillets like cod, tilapia, or mahi-mahi
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper adjust to taste
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp unsalted butter or olive oil
For the Tacos
- 8 small flour or corn tortillas
- 2 cups shredded cabbage or slaw mix
- ½ cup chopped fresh cilantro
- 1 lime cut into wedges
For the Sauce
- ½ cup mayonnaise
- 2 tbsp sour cream
- 1 tsp hot sauce optional, for extra kick
- 1 tsp lime juice
- ½ tsp smoked paprika
Instructions
Prepare the Blackening Spice
- In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper.
- Whisk together until evenly blended.
- Pro Tip: Measure each spice carefully—getting the balance right makes these the best fish tacos.
Prep the Fish
- Pat the fish fillets dry with paper towels. This helps the spice stick and creates a nice crust.
- Sprinkle the blackening spice evenly on both sides of the fillets. Press lightly so the spices adhere.
- Pro Tip: Don’t skimp on pressing the spice in—it locks in flavor and forms that signature blackened edge.
Make the Sauce
- In a small bowl, mix mayonnaise, sour cream, hot sauce (if using), lime juice, and smoked paprika.
- Whisk until smooth and creamy.
- Pro Tip: Taste and adjust seasoning—add a touch more lime or hot sauce if you like it zesty.
Cook the Fish
- Heat the cast iron skillet over medium-high heat until hot.
- Add butter or olive oil and let it melt.
- Carefully place the fillets in the skillet. Cook 3–4 minutes per side, depending on thickness, until the fish flakes easily with a fork.
- Pro Tip: Don’t move the fish around too much—it needs contact with the hot pan to form the perfect crust.
Warm the Tortillas
- Heat tortillas in a dry skillet for 20–30 seconds per side, just until soft and pliable.
- Keep them warm by wrapping in a clean kitchen towel until ready to assemble.
- Pro Tip: Warming the tortillas prevents cracking when you fold them around the fish.
Assemble the Tacos
- Lay a tortilla flat and spread a thin layer of the sauce.
- Place a piece of blackened fish on top.
- Add shredded cabbage and a sprinkle of chopped cilantro.
- Finish with a squeeze of lime and a little extra sauce if desired.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 420–480 kcal
- Protein: 28–32g
- Carbohydrates: 30–35g
- Fat: 20–24g
- Fiber: 3–5g
- Sugar: 2–4g
- Sodium: 600–750mg