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Grey plate with Blackened Fish Tacos on it and a blue towel to the side.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 4
Author: Bailey Rhatigan

Equipment

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