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Blackened Fish Tacos

These Blackened Fish Tacos are packed with bold, zesty flavors and a mix of textures—from the buttery, seasoned white fish to the crisp cabbage and creamy chipotle-lime sauce. Perfect for weeknight dinners or casual entertaining, they’re easy to make and even easier to devour.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: blackened fish, chipotle lime sauce, easy seafood tacos, fish tacos, spicy fish tacos
Servings: 6
Calories: 533kcal

Ingredients

For the Taco Sauce:

  • ½ lime juiced
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 teaspoon garlic salt
  • 1 chipotle pepper in adobo sauce chopped
  • ½ cup fresh cilantro chopped

For the Blackened Fish:

  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup 1 stick unsalted butter, melted
  • 2 lbs white fish such as tilapia, cod, or mahi-mahi, cut into 1-inch thick fillets
  • 3 tablespoons olive oil

For Serving:

  • Corn tortillas warmed (or flour tortillas, if preferred)
  • Shredded purple cabbage
  • Fresh cilantro lightly chopped
  • Cotija cheese crumbled
  • Lime wedges

Instructions

Make the Taco Sauce:

  • In a food processor or blender, combine the lime juice, sour cream, mayonnaise, garlic salt, chipotle pepper, and cilantro. Blend until smooth. Adjust seasoning to taste. Refrigerate until ready to use.
  • Prepare the Blackening Seasoning:
  • In a small bowl, mix together the garlic powder, paprika, onion powder, cayenne pepper, thyme, basil, oregano, salt, and black pepper.

Season the Fish:

  • Pour the melted butter into a shallow bowl. Dip each piece of fish into the butter to coat on all sides. Transfer to a plate and sprinkle both sides of each piece generously with the blackening seasoning.

Cook the Fish:

  • Heat olive oil in a cast iron skillet over medium-high heat. Add the seasoned fish and cook for about 2 minutes per side, or until the fish is cooked through and flakes easily. Transfer to a paper towel-lined plate. Repeat with remaining fish, adding more oil as needed between batches.

Assemble the Tacos:

  • Warm the tortillas. Fill each tortilla with a portion of shredded cabbage, a piece of blackened fish, chopped cilantro, crumbled Cotija cheese, and a drizzle of the chipotle-lime sauce. Serve with lime wedges on the side.

Notes

Store leftover fish in an airtight container in the fridge for up to 2 days.
Taco sauce keeps well in the refrigerator for up to 1 week.
Reheat fish gently in a covered skillet over low heat to prevent drying out.