Blackened Fish Tacos Recipe

Name: Blackened Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Blackened Fish; 1 1/2 lbs fish fillets (mahi, tilapia, salmon, etc.); 1 1/2 teaspoons smoked paprika; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon onion powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/2 teaspoon brown sugar; 1/4 teaspoon cayenne pepper; 2 tablespoons vegetable oil; 6 -8 corn tortillas (depending on size) or 6 -8 flour tortillas (depending on size); For the Slaw; 1/2 red cabbage, sliced thin; 1/4 green cabbage, sliced thin; 1/2 medium red onion, chopped; 1/2 cup fresh cilantro leaves; 1 lime, juice of; 1/2 teaspoon honey (more or less to taste); For the Avocado-Cilantro Sauce; 1/2 cup sour cream; 1 ripe avocado, pitted and skinned; 1/4 cup cilantro leaf; 1 lime, juice of (small); 1 jalapeno, chopped and seeded; salt, to taste

Servings: persons

For the Blackened Fish
1 1/2 lbs fish fillets (mahi, tilapia, salmon, etc.)
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
6 -8 corn tortillas (depending on size) or 6 -8 flour tortillas (depending on size)
For the Slaw
1/2 red cabbage, sliced thin
1/4 green cabbage, sliced thin
1/2 medium red onion, chopped
1/2 cup fresh cilantro leaves
1 lime, juice of
1/2 teaspoon honey (more or less to taste)
For the Avocado-Cilantro Sauce
1/2 cup sour cream
1 ripe avocado, pitted and skinned
1/4 cup cilantro leaf
1 lime, juice of (small)
1 jalapeno, chopped and seeded
salt, to taste

1
["In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.", "Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.", "Combine all of the Slaw ingredients in a large bowl and mix well.", "Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.", "Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.", "Break up the cooked fillets into 2-3"" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired."]

717

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For the Blackened Fish, 1 1/2 lbs fish fillets (mahi, tilapia, salmon, etc.), 1 1/2 teaspoons smoked paprika, 1 teaspoon garlic powder, and more.

Yes, Blackened Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions