This Blackened Fish Tacos recipe is absolutely delicious and takes less than 30 minutes to prepare! The cod is seasoned with my Mexican carne asada seasoning, which really complements the cod. I'm also including the recipes for creamy avocado sauce and spicy slaw, which I always serve with these tacos!
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If you love big, bold flavors, one of my secret weapons is serving these fish tacos piled high with marinated red onions. Think thin slices of red onion tossed in tangy lemon juice, sumac, and just enough olive oil to dress them. The sharp brightness of the salad cuts through the richness of the fish and creamy guacamole sauce, giving every bite a wonderful contrast.
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😍 Why You'll Love This Recipe
- Blackened fish tacos can be prepared with cod or any mild-flavored, flaky white fish.
- Fish tacos only take 3-4 minutes to cook!
- Blackened fish is not only low-carb and keto-friendly, but it's a great way to incorporate more fish into your diet!
- The spices in the rub can be adjusted to suit most tastes.
🔖 Ingredients & Substitutions
- Fish: I prefer cod for fish tacos, but you can also use tilapia, halibut, catfish, or any mild-flavored white fish.
- Blackened Seasoning: I recommend making my Mexican carne asada seasoning as a blackening spice. My spice blend includes chili powder, onion powder, garlic powder, salt, oregano, Tajin seasoning, cayenne pepper, cumin, black pepper, and chipotle pepper. You can use your favorite blackening spice, if you prefer.
- Oil: I prefer using avocado oil to fry the cod but you can substitute butter or your preferred oil for frying.
*See recipe card for the other ingredients, including the recipes for the spicy slaw and creamy guacamole sauce.
🌮 How to Make Blackened Fish Tacos
Prepare Spicy Slaw
Shred cabbage and add to a bowl along with chopped scallions, serrano, cilantro, dill, radishes, lime juice, and sea salt. Mix to combine and set aside to allow the flavors to meld.
Pro Tip: For a milder slaw, leave out the serrano pepper or make my oil and vinegar slaw instead.
Prepare Creamy Guacamole Sauce
Add yogurt, garlic, cilantro, serrano, and cubed avocado to a blender or a Ninja cup. Top with fresh lime juice and sea salt, then blend until smooth.
Pro Tip: If you don't have enough yogurt, you can use mayo, sour cream, or a mixture of all three.
How to Cook Fish Tacos
Step 1: Dry fish filets with paper towels and brush with olive oil. Season the fillets generously with my blackening seasoning or my pork rub.
Step 2: Heat the cast-iron skillet over medium heat for a few minutes. Add a tablespoon of olive oil to the pan, then add two seasoned fillets. Cover the pan with a lid and set a timer for 2 minutes.
Step 3: After 2 minutes, carefully flip the fish with a spatula and cook for an additional minute or two, depending on the thickness.
Step 4: Char corn or flour tortillas over a flame, then build your tacos by adding shredded cheese, fish fillets, creamy guacamole sauce, and spicy slaw.
Looking for other cod recipes? Be sure to check out this delicious Nobu black cod recipe from CoupleInTheKitchen.com!
🍽 Serving Suggestions
Blackened fish tacos go great with Mexican Spanish rice, bean salad, cheesy chipotle chorizo beans, fire roasted salsa, and tortilla chips.
I also love adding sour cream and pickled pink onions to my fish tacos!
🤷🏻♀️ FAQs
Any mild white fish can be used in blackened fish recipes. This includes tilapia, halibut, and cod.
What makes fish blackened is a coat of heavy blackening seasoning and the way the fillets are seared quickly in a very hot skillet using melted butter or oil.
Any mild flaky white fish can be used to make fish tacos. Some great choices include mahi mahi, cod, tilapia, flounder, and halibut.
Blackened fish tacos can be served with tortilla chips, salsa, Mexican rice, and refried beans. Fish tacos are almost always served in corn tortillas topped with cheese, shredded cabbage, sour cream, and pico de gallo.
👩🏼🍳 Pro Tips
- If you want this blackened cod recipe to be more authentic, use cotija cheese instead of shredded cheddar.
- Tortilla chips and tomatillo green chili salsa can be served as a quick, easy side with blackened fish tacos.
- Fish is better the first day it's cooked; however, you can store leftovers in an airtight container in the fridge for up to 3 days.
- Pineapple salsa or mango salsa pairs really well with this blackened fish taco recipe.
🌯 More Seafood Recipes
If you enjoy this blackened fish tacos recipe, you may want to check out my blackened swordfish recipe and these other seafood recipes, too!
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📖 Recipe
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Blackened Fish Tacos
Ingredients
Equipment
Method
- Shred cabbage and add to a bowl along with chopped scallions, Serrano, cilantro, dill, radishes, lime juice, and sea salt. Mix to combine and set aside to allow the flavors to meld.
- Add yogurt, garlic, cilantro, serrano, and cubed avocado to a blender or a Ninja cup. Top with fresh lime juice and sea salt then blend until smooth.
- Dry fish filets with paper towels and brush with olive oil. Season the fillets generously with my blackening seasoning or my pork rub.
- Heat cast-iron skillet over medium heat for a few minutes. Add a tablespoon of olive oil to the pan then add two seasoned fillets. Cover the pan with a lid and set a timer for 2 minutes.
- After 2 minutes carefully flip the fish with a spatula and cook for an additional minute or two, depending on the thickness.
- Char corn or flour tortillas over a flame then build your tacos by adding shredded cheese, fish fillets, creamy guacamole sauce, and spicy slaw.
Nutrition
Notes
- If you want this blackened cod recipe to be more authentic, use cotija cheese instead of shredded cheddar.
- If you don't have enough yogurt to make the avocado sauce, you can use mayo, sour cream, or a mixture of all three.
- Tortilla chips and tomatillo salsa can be served as a quick, easy side with blackened fish tacos.
- Fish is better the first day it's cooked; however, you can store leftovers in an airtight container in the fridge for up to 3 days.
- Pineapple salsa or mango salsa pairs really well with this blackened fish taco recipe.
- For a milder slaw, leave out the serrano pepper or make my oil and vinegar slaw instead.
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