Blackened Fish Tacos Recipe

Name: Blackened Fish Tacos Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.5 lbs Cod fillets; 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 Kosher salt; 1/2 teaspoon Brown sugar; 1/4 teaspoon Cayenne pepper; 2 tablespoons Canola oil; 12 Corn tortillas (or flour tortillas); 1/2 Red cabbage (sliced thin (or use slaw mix)); 1/4 Green cabbage (sliced thin (or use slaw mix)); 3 Green onions (diced); 3/4 cup Cilantro; Juice of 1 lime; 1/4 cup Sour cream; 1/2 cup Mayo; 1 Avocado (pitted and skinned); 1/4 cup Cilantro (chopped); Juice of 1 lime; 1 Jalapeno (chopped and seeded); Kosher salt (to taste)

These blackened fish tacos are bold, fresh, and loaded with flavor. Tender fish seasoned with smoky spices gets tucked into warm tortillas and topped with crisp cilantro slaw and a creamy avocado sauce. Dinner on the table in 30 minutes!

Blackened Fish Tacos on a dark background.

Why You Will Love This Recipe

These tacos deliver big flavor without keeping you stuck in the kitchen. The blackened fish brings smoky spice and heat, the slaw adds a cool crunch, and the avocado sauce ties everything together with creamy freshness. Every bite hits that perfect balance of bold and refreshing.

They’re also fast and flexible. You can have them on the table in about 30 minutes, and you don’t need to shred cabbage by hand if you don’t want—grab a bag of slaw mix and toss it with lime juice and green onion. Pair that with your favorite white fish, and you’ve got an easy weeknight dinner that tastes like something you’d order at a coastal taco stand.

Ingredients for blackened fish tacos. — For the fish.

Ingredients for a fish taco slaw. — For the slaw.

Ingredients for an avocado jalapeno sauce. — For the sauce.

How To Make Blackened Fish Tacos

Add cilantro, mayo, sour cream, jalapeno, avocado, and lime juice to a food processor. Pulse until smooth. Give it a taste and add any additional salt and pepper to your taste. Set aside until the tacos are ready. Feel free to prepare this the night before.

In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets or a light white fish of your choice, and then rub the seasonings in.

Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the cod(a few at a time if you can’t fit them all at once). Cook for 4-5 minutes on each side until the outside is blackened and the fish flakes apart easily.

Combine all of the slaw ingredients in a large bowl and mix well. The prepackaged shredded cabbage mix is easy to put together. You can do this while the fish is cooking or do it beforehand.

A simple slaw in a stainless steel bowl.

Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side. Alternatively, you can microwave them for 15-20 seconds to warm them.
Break up the tilapia into 2-3″ pieces. Distribute the fish evenly between the six sets of flour tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve and enjoy!

We chose to keep these blackened fish tacos clean to allow all the flavors to shine through. The spiciness of the fish, being cooled by the avocado sauce, with that crunch from the bright and vibrant slaw makes for a perfect bite.

With that said, feel free to bump these things up with your favorite toppings, such as:

Pico de gallo
Fresh cilantro
Fresh lime juice
Fresh jalapenos
Cotija cheese
Diced red onion

In the end, the best taco is the taco with your favorite toppings.

Tips

Cook in batches – Don’t overcrowd the skillet. Give each fillet room so it sears and blackens properly.

Make the sauce ahead – The avocado cream develops even more flavor after a few hours in the fridge.

Warm the tortillas – A quick toast in the skillet or 15 seconds in the microwave keeps them soft and pliable.

Use a sturdy fish – Cod, mahi-mahi, or snapper all hold up well without falling apart.

Variations

Tortilla swap – Use flour tortillas if you prefer them over corn.

Extra toppings – Cotija cheese, pickled red onions, or fresh jalapeños all play nicely with the spice.

Lighten it up – Replace mayo with Greek yogurt in the sauce for a tangier, lighter option.

Make it spicy – Leave some seeds in the jalapeño or add a pinch more cayenne to the blackening mix.

FAQ’s

What’s the best fish to use for fish tacos?

A white, mild-fleshed fish is best. Tilapia is a very affordable option. Cod or grouper makes an excellent fish for tacos as well.

What’s the best sauce to use on fish tacos?

A creamy sauce balances the spices perfectly. Ours combines mayo, sour cream, avocado, cilantro, jalapeño, lime juice, and salt. Fresh and delicious!

Can I use frozen fish for tacos?

Yes, just make sure to thaw it completely and pat it dry before seasoning. Excess moisture will keep the fish from blackening properly.

Are fish tacos better with corn or flour tortillas?

Traditionally, corn tortillas are used, but flour tortillas work just as well. It’s really a matter of preference.

What toppings go well with fish tacos?

Cilantro slaw and avocado sauce are our go-to, but you can also add cotija cheese, pico de gallo, pickled onions, or extra lime juice for brightness.

Can I make fish tacos ahead of time?

The sauce and slaw can be made a day in advance. Cook the fish just before serving so it stays hot and flaky.

More Delicious Taco-Inspired Recipes

Layered Black Bean Taco Dip

Street Tacos (Carne Asada)

Cilantro Lime Slaw Shrimp Tacos

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