Spicy Blackened Fish Tacos Recipe (Print Version)
Spicy Blackened Fish Tacos deliver bold flavor with flaky fish, zesty slaw, and creamy sauce. A quick, vibrant meal perfect for any weeknight.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mexican
# Ingredients:
→ The Blackened Catch
01 -
1 1/2 lbs firm white fish fillets (such as cod, mahi-mahi, or snapper)
02 -
2 tbsp olive oil
03 -
1 tbsp smoked paprika
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp cayenne pepper
07 -
1/2 tsp dried oregano
08 -
1/2 tsp dried thyme
09 -
1 tsp black pepper
10 -
1 tsp salt
→ Zesty Slaw & Creamy Drizzle
11 -
3 cups shredded green cabbage
12 -
1/4 cup chopped fresh cilantro
13 -
3 tbsp fresh lime juice
14 -
1/2 cup plain full-fat Greek yogurt
15 -
1/4 cup mayonnaise
→ Taco Foundation & Fresh Toppings
16 -
12 small corn tortillas
17 -
1 large avocado, diced
18 -
Lime wedges, for serving
# Instructions:
01 -
Combine 3 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, and 3 tbsp fresh lime juice in a bowl for the slaw. In a separate small bowl, whisk together 1/2 cup plain full-fat Greek yogurt and 1/4 cup mayonnaise for the creamy drizzle.
02 -
In a small bowl, thoroughly mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp black pepper, and 1 tsp salt. This creates your robust blackening spice blend.
03 -
Pat dry the 1.5 lbs firm white fish fillets with paper towels. Generously rub both sides of each fillet with the prepared blackening spice mixture, ensuring an even coating for maximum flavor. This ensures a flavorful base for your Spicy Blackened Fish Tacos.
04 -
Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Carefully place the seasoned fish fillets in the hot pan. Cook for 3-4 minutes per side until deeply blackened and cooked through. This is key for delicious Spicy Blackened Fish Tacos.
05 -
While the fish rests for a minute or two, warm the 12 small corn tortillas. You can heat them in a dry skillet over medium heat for 30 seconds per side, or briefly microwave them until pliable.
06 -
Flake the cooked fish into bite-sized pieces. Build your Spicy Blackened Fish Tacos by filling each warm tortilla with flaked fish, a generous spoonful of zesty slaw, and a drizzle of creamy sauce. Top with 1 large diced avocado and serve immediately with lime wedges.
# Notes:
01 -
For extra crispy blackened fish, ensure your skillet is very hot before adding the oil and fish. Don't overcrowd the pan; cook in batches if necessary.
02 -
If you prefer less heat, reduce the 1 tsp cayenne pepper or omit it entirely. For a dairy-free drizzle, use vegan mayonnaise and a plant-based yogurt alternative.
03 -
These tacos pair wonderfully with a side of Mexican rice, black beans, or a simple corn salad. Don't forget extra lime wedges for a burst of freshness!
04 -
Leftover cooked fish and slaw can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently to avoid drying it out.
# Tools You'll Need:
01 -
Large cast-iron skillet
02 -
Mixing bowls
03 -
Whisk
04 -
Cutting board
05 -
Sharp knife
06 -
Tongs or spatula
# Nutrition Facts (Per Serving):
Calories: 615 kcal
Total Fat: 31 g
Total Carbohydrate: 42 g
Protein: 46 g