Blackened Fish Tacos
These Blackened Fish Tacos are bursting with bold flavors and textures—from tender, buttery white fish fillets coated in smoky, spicy blackening seasoning to the crisp crunch of cabbage and the creamy kick of chipotle-lime sauce. Wrapped in warm corn tortillas and topped with crumbled Cotija cheese, they’re perfect for taco night or impressing guests with a fresh, flavorful twist.
Servings: 6
Calories: 533kcal
Ingredients
For the Taco Sauce:
- ½ lime juiced
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic salt
- 1 chipotle pepper in adobo sauce chopped
- ½ cup fresh cilantro chopped
For the Blackened Fish:
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup 1 stick unsalted butter, melted
- 2 lbs white fish tilapia, cod, or mahi-mahi, cut into 1-inch thick fillets
- 3 tablespoons olive oil
For Serving:
- Corn tortillas warmed (or flour tortillas, if preferred)
- Shredded purple cabbage
- Fresh cilantro lightly chopped
- Cotija cheese crumbled
- Lime wedges
Instructions
Make the Taco Sauce
- In a blender or food processor, combine lime juice, sour cream, mayonnaise, garlic salt, chipotle pepper, and cilantro. Blend until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to use.
Prepare the Blackening Seasoning
- In a small bowl, mix garlic powder, paprika, onion powder, cayenne pepper, thyme, basil, oregano, salt, and black pepper.
Season the Fish
- Place melted butter in a shallow bowl. Dip each fillet into the butter, coating all sides. Set on a plate, then generously sprinkle both sides with the blackening seasoning.
Cook the Fish
- Heat olive oil in a cast iron skillet over medium-high heat. Add the seasoned fish and cook for about 2 minutes per side, or until the fish is cooked through and flakes easily. Transfer to a paper towel-lined plate. Repeat with remaining fillets, adding more oil as needed.
Assemble the Tacos
- Warm the tortillas. Fill each with shredded cabbage, a piece of blackened fish, chopped cilantro, Cotija cheese, and a drizzle of chipotle-lime sauce. Serve with lime wedges on the side.
Notes
Store leftover fish in an airtight container in the fridge for up to 2 days.
Taco sauce can be refrigerated in a sealed container for up to 1 week.
To reheat fish, use a covered skillet over low heat to maintain tenderness.