Thank you so much for being here — I’m genuinely excited to share this recipe with you. These Blackened Fish Tacos are a flavor-packed weeknight hero. They’re smoky, spicy, creamy, crunchy, and bright — basically everything you want in a taco, wrapped up in a warm tortilla.
If you’ve been craving something light but satisfying, bold but easy, this one’s calling your name. Whether you’re serving these up for Taco Tuesday or a weekend taco night with friends, they’re guaranteed to be a hit.
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What Are Blackened Fish Tacos?
Blackened fish tacos start with tender white fish seasoned with a bold spice mix, pan-seared until just crispy on the outside and flaky inside, then tucked into warm tortillas with crunchy slaw and creamy sauce. Top it off with fresh herbs, avocado, or whatever you love — and every bite is next-level satisfying.
It’s like a tropical vacation… but in taco form.
Why You’ll Love This Recipe
- Ready in 30 minutes (yes, really!)
- Customizable with your favorite toppings
- Smoky, spicy, creamy — everything balances beautifully
- Works with fresh or frozen fish
- Great for weeknights, date night, or laid-back entertaining!
What They Taste Like
Bold and smoky from the blackened seasoning, with a crisp char on the edges and tender, flaky fish inside. The creamy lime slaw cools things down just right, and the contrast with the warm tortilla and spicy fish is absolute magic.
Pair it with something cozy like this Garlic Butter Chicken with Rigatoni for your next “choose-your-own adventure” dinner night. Tacos for some, pasta for others — everybody wins.
Ingredients
For the Blackened Fish:
- 1 lb white fish (like cod, tilapia, mahi mahi, or snapper)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp oregano
- ¼ tsp cayenne (adjust to taste)
- Salt & pepper
- Juice of ½ lime
the Slaw:
- 2 cups shredded cabbage
- ¼ cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp honey
- Salt & pepper to taste
The Tacos:
- 8 small corn or flour tortillas
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Optional: hot sauce, salsa, pickled onions
Tools You’ll Need
- Cast iron skillet or nonstick pan
- Mixing bowls
- Spatula or tongs
- Knife and cutting board
- Citrus juicer (optional)
Ingredient Swaps & Additions
- Use salmon instead of white fish for a rich twist
- Swap slaw for guacamole or simple greens
- Make it dairy-free with vegan mayo or just lime juice
- Craving tropical flavor? Serve with Pineapple Chicken and fresh mango salsa on the side!
How to Make Blackened Fish Tacos
- Mix spices in a small bowl. Pat fish dry, then rub with oil, lime juice, and seasoning mix.
- Heat skillet over medium-high heat. Sear fish for 3–4 minutes per side until blackened and cooked through. Rest, then flake.
- Make slaw: Toss cabbage with mayo, lime juice, honey, salt, and pepper. Chill until ready to serve.
- Warm tortillas in a skillet or microwave.
- Assemble: Layer slaw, fish, avocado, herbs, and toppings into tortillas. Serve with lime wedges and enjoy warm!
What to Serve With Blackened Fish Tacos
These tacos are so good on their own, but even better with sides like:
- Breakfast Grilled Cheese — a fun and savory fusion that actually works for dinner too!
- Garlic Butter Chicken with Rigatoni — if you’re cooking for a crowd or want a cozy second option
- Pineapple Chicken — for a full tropical feast
- Chips and mango salsa
- Coconut rice or grilled corn
Tips for Success
- Pat fish dry before seasoning for the best crust
- Don’t move the fish around too much in the skillet — let it sear!
- Double the slaw — you’ll want it for leftovers and sandwiches
- Use fresh lime juice for max flavor
Storage & Reheating
- Store leftover fish and slaw separately in airtight containers
- Reheat fish gently in a skillet or enjoy cold
- Best eaten within 2–3 days for flavor and texture
Frequently Asked Questions
Can I grill the fish instead of pan-searing?
Absolutely! Brush with oil and grill for 3–4 minutes per side.
Are these spicy?
Just a bit — you control the heat with the cayenne and toppings.
What’s the best fish for blackened tacos?
Mild white fish like cod or mahi mahi is perfect, but salmon works great too.
Can I prep these ahead?
Yes! Make the slaw and spice rub ahead, and cook the fish fresh.
Let’s Wrap This Up
These Blackened Fish Tacos are the kind of meal that makes dinner exciting again. They’re fast, flavorful, and endlessly customizable — a go-to recipe that feels fresh and satisfying every single time.
Want more easy, delicious dinner ideas? Try these:
- Breakfast Grilled Cheese – fun, melty, and full of brunch vibes
- Garlic Butter Chicken with Rigatoni – creamy, cozy, and packed with flavor
- Pineapple Chicken – sweet, tangy, and totally unforgettable
📌 Tried these tacos? Tag me on Pinterest at TheKitchenJoyy! I love seeing your taco creations and hearing how you make them your own. 🌮💚
Blackened Fish Tacos
These Blackened Fish Tacos are bold, spicy, and ready in just 30 minutes. Tender white fish is coated in a smoky spice blend and seared until crispy, then layered into warm tortillas with a creamy lime slaw and all your favorite toppings. It’s an easy, healthy, flavor-packed meal that turns taco night into something unforgettable!
For the Blackened Fish:
- 1 lb white fish (cod, tilapia, mahi mahi, or snapper)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (adjust to taste)
- Salt & pepper to taste
- Juice of ½ lime
For the Lime Slaw:
- 2 cups shredded cabbage
- ¼ cup mayo or plain Greek yogurt
- 1 tbsp fresh lime juice
- 1 tsp honey
- Salt & pepper to taste
For Assembly:
- 8 small corn or flour tortillas
- 1 avocado (sliced)
- Fresh cilantro
- Extra lime wedges
- Optional: hot sauce (pickled onions, salsa)
- In a small bowl, mix all the blackening spices. Pat fish dry and coat it with olive oil, lime juice, and spice mix.
- Heat a skillet over medium-high heat. Cook fish 3–4 minutes per side until blackened and fully cooked. Remove and flake.
- In a bowl, toss together shredded cabbage, mayo, lime juice, honey, salt, and pepper to make slaw.
- Warm tortillas in a dry skillet or microwave wrapped in a damp paper towel.
- Assemble tacos with slaw, flaked fish, avocado, and desired toppings. Serve with lime wedges and enjoy immediately.
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Fish options: Use any firm white fish like cod, tilapia, or mahi mahi — or try salmon for a richer version.
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Make it dairy-free by using vegan mayo or avocado instead of yogurt in the slaw.
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Adjust the heat by adding more or less cayenne, or swap for chili powder if preferred.
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Double the slaw — it’s great on burgers, sandwiches, or grain bowls!
