Blackened Fish Tacos
Quick to make and even quicker to disappear, these blackened fish tacos have become a regular request in my kitchen. The smoky spice, cool slaw, and tangy lime always remind me of lazy summer evenings by the grill!
Variations & Substitutions
Feel like changing things up? Swap in salmon or snapper for a richer flavor, or try halibut for a meatier bite.
If you love spice, double the cayenne or add a dash of hot sauce to your sour cream. Want a tropical twist? Toss some diced mango or pineapple into your slaw.
Flour tortillas give a softer bite, while corn tortillas add a little rustic charm. You can also add sliced avocado or pickled onions for extra zing.
Tips & Tricks for Perfect Results
For the boldest flavor, let the spice-coated fish sit for 10 minutes before cooking. A cast iron skillet is your best friend for that signature char, but any heavy pan will do.
Don’t overcrowd the pan—cook in batches if needed. Always let the fish rest for a minute before flaking; it stays juicier that way. Warm tortillas are key, so don’t skip that step!
Storage & Reheating
Leftover fish should be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm the fish in a skillet over low heat or in the microwave for 30 seconds, just until hot.
Store tortillas and toppings separately to keep everything fresh and avoid sogginess. Assemble tacos just before eating for the best texture.
Blackened Fish Tacos
Ingredients
- 1 lb cod fillets
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper adjust for heat
- 1 tsp salt
- ½ tsp black pepper
- 8 small corn or flour tortillas
- 2 cups shredded cabbage or slaw mix
- ½ cup sour cream or Greek yogurt
- 1 lime cut into wedges
- Fresh cilantro chopped (optional)
Instructions
- Pat the fish fillets dry with paper towels. In a small bowl, mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper.
- Brush fish with olive oil on both sides, then coat generously with the spice mixture.
- Heat a large skillet (preferably cast iron) over medium-high heat. Add a splash of oil if needed. Cook fish for 3-4 minutes per side, until blackened and cooked through. Remove and let rest for a minute, then flake into large pieces.
- While the fish cooks, warm tortillas in a dry skillet or microwave until soft.
- Layer fish, cabbage, and a dollop of sour cream on each tortilla. Squeeze lime over the top and sprinkle with cilantro.
