These blackened fish tacos are full of flavor and super easy to make! With perfectly seasoned fish and fresh toppings, they’re a tasty treat for any day of the week.
Who knew fish could be this exciting? I love loading mine with crunchy cabbage and zesty sauce. It feels like a fiesta every time I take a bite! 🎉
Making these tacos is a breeze. Just season the fish, cook it up, and assemble your toppings. Quick dinner, lots of smiles—what more could you ask for?
Key Ingredients & Substitutions
White Fish: Tilapia or cod works great, but you can also use snapper, mahi-mahi, or salmon if you prefer. Just ensure the fish is fresh and flaky!
Spices: The spice mix gives the fish its blackened flavor. If you want to switch it up, try smoked paprika for a different taste or adjust the cayenne for less heat. You could even use a store-bought blackening seasoning.
Mayonnaise: I like using regular mayonnaise, but Greek yogurt is a healthier alternative if you’re watching calories. It adds creaminess without the extra fat. Try it with a dash of salt!
Corn Tortillas: These are perfect for tacos, but flour tortillas can be used if you prefer a softer texture. If gluten-free is important, look for corn tortillas that are labeled as such.
How Do You Achieve the Perfect Blackened Fish?
Blackening fish is all about achieving that delicious, charred crust. Start by making sure the skillet is hot before adding the fish. Here’s the breakdown:
- Use medium-high heat for the skillet; it should be hot enough to sizzle when the fish hits it.
- Pat the fish dry to help the spices stick and achieve a nice crust.
- Don’t overcrowd the skillet; it can reduce the heat and steam the fish, preventing that crispy finish.
Cook about 3-4 minutes on each side. Look for a deep brown color but be careful not to burn it! A light char is what makes it special.
How to Make Blackened Fish Tacos With Chipotle-Lime Sauce
Ingredients You’ll Need:
For the Fish:
- 1 pound white fish fillets (such as tilapia or cod)
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
For the Chipotle-Lime Sauce:
- 1/2 cup mayonnaise
- 1-2 chipotle peppers in adobo sauce (adjust to taste)
- 1 tablespoon lime juice
- 1 teaspoon lime zest
For Serving:
- 8 small corn tortillas
- 2 cups shredded purple cabbage
- Fresh cilantro, chopped (for garnish)
- Crumbled queso fresco or feta cheese (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
You’ll need about 30 minutes total for this recipe. This includes around 10 minutes for prep and approximately 20 minutes for cooking and assembling the tacos. It’s quick and easy, perfect for a delicious weeknight meal!
Step-by-Step Instructions:
1. Prepare the Fish:
Start by mixing the spices! In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper. Pat the fish fillets dry with paper towels, which helps the spices stick better. Then, rub the spice mixture evenly over both sides of the fish fillets so they’re fully coated.
2. Cook the Fish:
Next, let’s get cooking! Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the seasoned fish fillets. Cook each side for about 3-4 minutes or until the fish is cooked through and has a lovely charred blackened crust. Once done, remove the fish from the skillet and set it aside on a plate.
3. Make the Chipotle-Lime Sauce:
While the fish is cooking, let’s whip up the sauce. In a small bowl, combine the mayonnaise, chopped chipotle peppers, lime juice, and lime zest. Mix everything together until it’s smooth and well blended. You can adjust the number of chipotle peppers to make the sauce spicier or milder, depending on your taste!
4. Assemble the Tacos:
Now, it’s taco time! Warm the corn tortillas in a dry skillet or over a gas flame just until they’re soft and pliable. On each tortilla, layer a small handful of shredded purple cabbage, followed by pieces of the blackened fish. Drizzle on the chipotle-lime sauce, and top with fresh cilantro and crumbled queso fresco. It’s looking good!
5. Serve:
Finally, it’s time to enjoy. Serve the tacos immediately while they’re warm, with lime wedges on the side for an extra zing of flavor. Dig in and relish every bite of these tasty tacos!
Can I Substitute the White Fish?
Absolutely! You can use any firm white fish like mahi-mahi, halibut, or even shrimp if you prefer. If using a different kind of fish, just make sure it’s fresh and suitable for grilling or pan-searing.
What If I Don’t Have Chipotle Peppers?
If you don’t have chipotle peppers in adobo, you can use smoked paprika for a similar smoky flavor. Mix it with a little extra lime juice and some hot sauce to achieve a spicy kick. If you’re looking for a milder sauce, just stick to the mayonnaise and lime without the chipotle.
How Can I Make This Recipe Healthier?
To keep it light, consider grilling the fish instead of pan-frying it in oil. Alternatively, you can use Greek yogurt instead of mayonnaise for the chipotle-lime sauce to cut down on calories while adding protein!
How to Store Leftover Tacos?
Store any leftover components separately in airtight containers in the fridge for up to 2 days. Reheat the fish gently in a skillet or microwave, and warm the tortillas briefly before assembling your tacos again for a fresh taste!
