Blackened Fish Tacos – Easy and Flavorful

Why You’ll Love It

Blackened Fish Tacos are a deliciously spicy, yet fresh meal that’s quick to make any night of the week. The bold blackening spices perfectly complement the flaky white fish, while fresh salsa and cabbage add crunch and brightness. You’ll enjoy a flavorful, satisfying dinner that doesn’t require hours in the kitchen.

Ingredients

1 lb white fish fillets (like cod or tilapia) – flaky and mild-flavored
2 tbsp olive oil – helps the spices stick and adds moisture
1 tbsp paprika – smoky base for the blackening spice
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp cumin – earthy flavor that complements fish
1/2 tsp cayenne pepper – adds heat, adjust to taste
Salt and pepper to taste
8 small corn or flour tortillas – corn for gluten-free option
1 cup shredded cabbage – adds crunch and freshness
1/2 cup fresh salsa – salsa verde or pico de gallo works well
1/4 cup chopped cilantro – optional but highly recommended
1 lime, cut into wedges – for brightness
Optional: sour cream or avocado slices for extra creaminess

Step-by-Step Instructions

Preheat a cast-iron skillet over medium-high heat to get it really hot.
Combine paprika, garlic powder, onion powder, oregano, cumin, cayenne, salt, and pepper in a bowl.
Pat fish dry with paper towels, drizzle with olive oil, then generously coat both sides with the spice mix.
Place fish in hot skillet, cooking about 3 to 4 minutes per side until blackened and flaky throughout.
Warm tortillas in a dry pan or microwave until soft and pliable.
Flake the cooked fish and assemble tacos by layering fish, shredded cabbage, fresh salsa, cilantro, and a squeeze of lime on each tortilla.
Serve immediately with optional sour cream or avocado slices on the side.

Expert Tips

Use fresh fish fillets for best flavor and texture.
Don’t overcrowd the skillet; cook fish in batches if needed.
Adjust cayenne pepper to control spice level.
Try a grill pan or outdoor grill for smoky flavor variations.
Make the spice mix in bulk and store it for quick meals later.

Storage

Store leftover blackened fish and toppings separately in airtight containers in the refrigerator for up to 2 days. Tortillas can be wrapped tightly and kept at room temperature or refrigerated. For longer storage, freeze the cooked fish for up to 1 month and thaw overnight before reheating.

Variations

Vegan: Swap fish for blackened cauliflower or tofu seasoned with the same spice blend.
Gluten-Free: Use corn tortillas and confirm all seasonings and salsa are gluten-free.
Dairy-Free: Skip sour cream or use coconut-based alternatives.
Lower Heat: Reduce cayenne or omit completely.
Extra Creamy: Add avocado or a drizzle of chipotle mayo.

FAQ

Can I use frozen fish for Blackened Fish Tacos?: Yes, just thaw completely and pat dry before seasoning and cooking to ensure proper blackening.
What type of fish is best for Blackened Fish Tacos?: Mild, flaky white fish like cod, tilapia, or mahi-mahi works well for blackened preparation.
How spicy are Blackened Fish Tacos?: The spice level depends on how much cayenne you add; start mild and increase to your preference.
How do I reheat leftover Blackened Fish Tacos?: Reheat fish gently in a skillet over medium-low heat to avoid drying out; warm tortillas separately.
Are these Blackened Fish Tacos gluten-free?: They can be if you use corn tortillas and ensure all spices and toppings don’t contain gluten.

Call to Action

If you loved this Blackened Fish Tacos recipe, please leave a comment below! Don’t forget to rate, save for later, and share with friends who need a tasty twist on tacos. For more quick and flavorful dinners, visit our Easy Weeknight Dinners collection.

Check out more inspiration for fresh seafood meals at Food Network and consider pairing your tacos with our Fresh Salsa Recipes.