Blackened Fish Tacos

If there’s any recipe that’s a quintessential summer dish, it’s these blackened fish tacos. Every bite is bursting with fresh flavors thanks to the spicy seasoning mix as well as the decadent avocado sauce on top. We have a local Mexican restaurant in our town and they make the best fish tacos. After asking them more about the recipe and learning about the ingredients in blackening seasoning, we got in the kitchen to test out our own recipe.

After a few tries, my kids and husband all agreed that my recipe turned out better! A great tip is to double the recipe of the avocado crema, it’s delicious on so many other dishes you’ll make throughout the week. We love to serve these tacos with easy refried beans, cilantro lime rice, and pineapple mango salsa.

Why you’ll love this recipe

Restaurant-quality tacos in 30 minutes. These blackened fish tacos are full of vibrant flavors, yet are simple to make. Prep the homemade seasoning mix in advance as well as the crema for easy meal prep on a weeknight or for a party.
Use as much or as little seasoning as you want on the fish. We love to keep this seasoning mix in the pantry to add to all different fish or even chicken recipes. You can add as much or as little of the seasoning as you desire.
A crowd pleasing recipe. Our friends always request we make these every summer. We set up a fish taco bar in the backyard after a day at the pool and it’s so fun!

Tips for Busy Cooks

When it comes to selecting the fish for these blackened fish tacos, choose a white, flaky fish that isn’t too thick so it cooks quickly on the stovetop. We love using cod, tilapia, mahi mahi, or snapper. Ask your local fishmonger what kind of fish is best when you’re at the store.

A closeup image of a finished blackened fish taco.

Key Ingredient Notes

Avocado crema:

Avocado – Make sure it’s ripe, this is key to making the crema smooth and creamy. The skin of the avocado should be dark brown and the flesh should be slightly soft to the touch.
Sour cream – Adds creaminess with a slight tang.
Cilantro – A bright herb that compliments the avocado nicely.
Chili powder and smoked paprika – Two spices that add a little bit of smoky flavor as well as spice.
Lime – Be sure to juice a fresh lime here, it makes all the difference. The acid from the juice highlights all of the other flavors.

Ingredients for avocado cream which include avocado, lime juice, cilantro, sour cream, smoked paprika, chili powder, and salt.

Blackened seasoning:

Smoked paprika – Gives rich, smoky flavor to the mix.
Garlic powder – Adds a kiss of garlic to every bite.
Onion powder – Infuses with onion flavor as well as a little bit of sweetness to pair with the smoky paprika.
Dried oregano – Adds earthy and even peppery notes.
Ground cumin – Slightly nutty with warm flavors.
Dark brown sugar – The key to a blackened seasoning, just a hint of sugar balances the spiciness of the other ingredients.
Cayenne pepper – Brings the heat in this spice blend!
Lime zest – The zest is almost more flavorful than the juice to brighten every bite.
Coarse kosher salt – Seasons the protein nicely when you use the blend.

Spices for the blackening seasoning in small bowls. The spices include smoked paprika, garlic powder, onion powder, ground cumin, dark brown sugar, cayenne pepper, lime zest, and kosher salt.

Tacos:

White fish – Such as cod, tilapia, mahi mahi, snapper. Ask your local fish monger what is freshest at the market that day. Be sure the skin and bones are removed.
Grapeseed oil – A neutral oil with a high smoke point for cooking the fish.
Corn tortillas – The base of the taco, we love corn but you could also use flour if you please.
Coleslaw mix – Buy your favorite brand.
Red onion – Adds crunch with an acidic flavor to the slaw.
Jalapeno – We thinly slice this for a bit of crunch and a lot of spice. If you want a mild fish taco, avoid this.
Lime wedges – These are to serve. Squeeze over fresh juice right before enjoying and it will make all of the flavors sing.

How to make blackened fish tacos

Make the avocado crema:

In a small food processor or blender, combine avocado, sour cream, cilantro, lime juice, chili powder, smoked paprika and salt. And puree everything until smooth, scraping the sides half way.
Cover and chill until ready to serve. The avocado crema can be made in advance and stays fresh in the refrigerator for 3 to 4 days. Make sure it is tightly covered to prevent discoloration.

Ingredients for the avocado crema are in the bowl of a food processor before blending.

Avocado crema ingredients are blended until smooth and creamy in a food processor.

Make the blackening seasoning:

Combine the smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, dark brown sugar, cayenne pepper, lime zest, and salt in a small bowl and mix well.

A hand with a spoon is mixing the blackening seasoning ingredients in a small bowl.

Blackened seasoning is mixed in a bowl with a spoon.

Cook the fish:

A hand is patting the fish fillets very dry with paper towel. A bowl of blackening seasoning is in the background.

Step 1: Pat dry the fish with paper towels.

The fish fillets are coated in the blackening seasoning on a plate.

Step 2: Generously coat the fish with the blackening seasoning on both sides.

Blackened fish fillets are being seared in a skillet.

Step 3: Heat a stainless steel (or cast iron) skillet over high heat until hot. Add oil and heat until shimmering. Add fish filets to the pan and sear for 2–3 minutes.

Blackened fish fillets have been flipped and are searing on the second side in the skillet.

Step 4: Flip the filets and cook for another 2-3 minutes, or until cooked through.

Two forks are flaking the cooked fish into pieces.

Step 5: Transfer the fish to a plate and gently flake into chunks.

Step 6: Grab a warmed corn tortilla and place 2 tablespoons of coleslaw mix on top of the tortilla, followed by blackened fish. Drizzle a tablespoon of avocado crema and top with onion and jalapeno slices. Repeat with the remaining tortillas. Serve immediately with lime wedges on the side.

Blackened fish tacos are being assembled with tortillas, flaked fish, green cabbage, jalapeno slices, avocado crema, and lime wedges.

Serving Tip: We love to add our pineapple mango salsa to these blackened fish tacos as well! It adds a tropical flavor that pairs with the seasoning on the fish wonderfully.

Expert Tips:

For easy meal prep, keep frozen fish fillets on hand. We love this trick, simply defrost the fillets the night before in the fridge and cook that evening. Frozen fish tends to be lower in price than fresh as well.
Pat the fish dry and use as much or as little blackening seasoning on the fish as you desire. We recommend to pat both sides of the fish fillets dry with a paper towel before seasoning so it sticks better. It’s a spicy seasoning, typically the fish is fully coated to make it quite spicy to the bite. If you are looking for more mild spice and flavor, just sprinkle a little bit on the top of each fillet before cooking.
Make sure to preheat the pan until it is very hot, we often recommend a cast iron skillet. If you’re afraid your fish might stick to the pan, use a cast iron. It’s non-stick when heated to the correct temperature and will also give the fish a beautiful sear.
The avocado needs to be nicely ripened for the crema to work correctly. If you want that rich and creamy texture, this is essential so the ingredients blend together smoothly and evenly.

Storing Tips and Make Ahead

Store any leftover blackened fish in an airtight container in the fridge for up to 2 days. You can reheat the fish in the microwave or on the stovetop in a skillet until warmed through. We don’t recommend freezing these blackened fish taco since it will change the texture of the fish and slaw.

When it comes to prepping parts of these blackened fish tacos in advance, the homemade blackened seasoning and crema are simple to prepare. Store the blackened seasoning in a container in the pantry for up to 3 months and use in other dishes like salmon patties or baked salmon skewers.

The avocado crema can be stored in an airtight container in the fridge for 3 to 4 days. To prevent discoloration of the avocado, we recommend placing a piece of plastic wrap over the crema itself before sealing the container to prevent oxidation.

A closeup image of blackened fish tacos.

FAQs

What does it mean when fish is blackened?

This is how the fish is prepared, which means it’s seasoned with a spice rub that’s smoky and a little spicy. The fish is then seared in a very hot pan which creates an almost a black crust on the fish.

What goes with blackened fish tacos?

We love to serve them with beans, rice, and a flavorful salsa on the side.

What is the best seasoning for fish tacos?

Blackened seasoning is delicious, but also a simple seasoning of chili powder and lime works nicely too.

What is the best kind of fish to make fish tacos?

We recommend using a white fish that flakes easily when it’s cooked. You don’t want the fish to be too thick or else it’s difficult to cook on the stovetop. Cod, tilapia, mahi mahi, or snapper are all great choices.