Blackened Fish Tacos

5 from 4 votes

These blackened fish tacos are perfectly seasoned and only take 4 minutes to cook. The spicy slaw and creamy avocado sauce take them over the top!

Prep Time15

Cook Time5

Total Time20

Course: dinner, entree, lunch

Cuisine: American, Mexican

Servings: tacos

Calories: 397kcal

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.

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.