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These Blackened Fish Tacos are perfectly spiced. Paired with a delicious, zesty crema to cool it off with crunchy cabbage for texture. A family favorite here, I know you are going to love this one.
Why Make These Blackened Fish Tacos
Nothing makes my stomach growl more than fish tacos! I love the versatility of fish tacos and shrimp tacos the flavors are always so fresh and fun.
- Easy to Make.
- Customize the Spice.
- Addictive Zesty Crema. This sauce is so great, making the tacos elevated and crave worthy.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Fish. I use Mahi-mahi or cod for these tacos! Please use any white fish of choice.
- Blackened Seasonings. Paprika, cayenne pepper, salt, black pepper, dried thyme and oregano, onion and garlic powder.
- Oil. I use avocado oil for this. It’s used to fry up the fish in a skillet.
- Mayonnaise. This is part of the crema.
- Sour Cream. Used in the zesty crema for the blackened fish tacos.
- Honey. This sweetens up the crema and brings it together.
- Cilantro. This is for garnish and for the crema sauce.
- Lime. Fresh lime juice is used on the tacos and for the sauce.
- Fresh Tomatoes. Used for topping the tacos.
- Cabbage. I go for red cabbage for color.
- Red onions. This is for a topping and some extra flavor.
- Tortillas. Use corn or flour fajita sized tortillas for this.
Recipe Variations
- Use salmon in place of the white fish.
- Serve everything over rice or with tortilla chips instead of making tacos if preferred.
Steps To Make This Recipe
- Step One. Combine the blackened seasonings together. whisk well. Take 1 teaspoon out and set aside to use in the crema.
- Step Two. Make the crema! Set aside.
- Step Three. Heat oil in a skillet on medium/high heat. Pat the fish dry with a paper towel. Rub the fish on all sides with the blackened seasonings.
- Step Four. Gently place the fish in the skillet, cook on each side for about 3-4 minutes. It should have a nice blackening once you flip it.
- Step Five. Once the fish is finished and cooked through to your liking, set it aside to cool for 2 minutes. Flake it with a fork.
- Step Six. Assemble the tacos, place cabbage on the bottom, drizzle with crema, add fish, tomatoes, onions, avocado and another heavy drizzle of zesty crema. Enjoy!
Recipe Pairings
These tacos are so great on their own as is, but they pair wonderful with Pineapple Pico De Gallo or Mango Salsa, both make a great topping or side dish with tortilla chips.
Another yummy veggie loaded side, Avocado Corn Salad or my Cream Cheese Corn Dip . The perfect veggie side!
Blackened Fish Taco Tips
- Start with a little cayenne pepper, You can add more later if you want more heat!
- Don’t forget to keep some blackened spice to the side for the crema.
- Do not overcook the fish, it can get rubbery.
- Taste the crema as you go! Add more spice or honey as needed. Feel free to thin it out with a teaspoon of water.
- Store leftovers in an airtight container in the fridge for up to 2 days. I do not recommend freezing this recipe.
- To reheat: Microwave in short increments until the fish is just heated through.
Other Taco Recipes To Try
Blackened Fish Tacos
These Blackened Fish Tacos are perfectly spiced. Paired with a delicious, zesty crema to cool it off with crunchy cabbage for texture.
Equipment
- skillet
- small food processor
Ingredients
Fish Tacos
- 1 lb Mahi-mahi, or cod
- 1 Tbsp avocado oil
Blackened Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp pepper
- ½ tsp each dried thyme and oregano
Zesty Crema
- ¼ cup Mayonnaise
- ¼ cup sour cream
- 1 tsp blackened seasoning , (from above)
- 1-2 tsp honey
- 3 Tbsp lemon juice
- ¼ cup cilantro
Taco Toppings (optional)
- 4-6 tortillas , flour or corn
- ½ cup cabbage, shredded
- ¼ cup diced tomatoes
- ¼ cup red onions died
- avocado slices
Instructions
- Combine the blackened seasonings together. whisk well. Take 1 teaspoon out and set aside to use in the crema.
- Make the crema! Add all the ingredients to a small food processor or blender and blitz. Give it a taste and adjust if needed (add more honey or spices!) add 1 tsp of water to thin sauce if desired.
- Cook the blackened fish. Heat oil in a skillet on medium/high heat. Pat the fish dry with a paper towel. Rub the fish on all sides with the blackened seasonings.
- Gently place the fish in the skillet, cook on each side for about 3-4 minutes. It should have a nice blackening once you flip it.
- Once the fish is finished and cooked through to your liking, set it aside to cool for 2 minutes. Flake it with a fork.
- Assemble the tacos, place cabbage on the bottom, drizzle with crema, add fish, tomatoes, onions, avocado, extra cilantro and another heavy drizzle of zesty crema. Enjoy!
Notes
- Start with a little cayenne pepper, You can add more later if you want more heat!
- Don’t forget to keep some blackened spice to the side for the crema.
- Do not overcook the fish, it can get rubbery.
- Taste the crema as you go! Add more spice or honey as needed. Feel free to thin it out with a teaspoon of water.
- Store leftovers in an airtight container in the fridge for up to 2 days. I do not recommend freezing this recipe.
- To reheat: Microwave in short increments until the fish is just heated through.
Nutrition
Serving: 1 taco | Calories: 366kcal | Carbohydrates: 20g | Protein: 24g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 97mg | Sodium: 842mg | Potassium: 627mg | Fiber: 2g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
This is a MUST MAKE! xoxo – Bailey
These tacos were amazing, my husband and l made these tonight!!!Outstanding & sharing with family & friends 😋😋😋