Here’s a Blackened Fish Tacos recipe that will make everyone happy at the table. Tender fish with a spicy flavorful blackened crust, tucked into warm corn tortillas with a seriously scrumptious slaw! It’s the jalapeño-cilantro sauce that takes it over the top.
Blackened fish tacos is a happy dish – happy for the cook because it’s easy to make. Happy for everyone at the table because it’s festive, healthy, and delicious.
Blackening is an extremely flavorful technique for cooking fish (or chicken or beef). It’s also super quick and easy.
Blackened fish is a Cajun dish invented in late 1970’s by New Orleans chef Paul Prudhomme when he was head chef at Commander’s Palace. His blackening technique was an instant hit in the South and quickly spread in popularity to the rest of the country.
Prudhomme is credited with popularizing Cajun-style cooking in America. In 1979 he launched his own New Orleans restaurant K-Pauls Louisiana Kitchen, where one of his signature dishes was, and still is, blackened locally-sourced drumfish. He serves it with vegetables and mashed potatoes.
HOW TO MAKE BLACKENED FISH TACOS
- The first thing to know about blackening fish, chicken or anything, is that it creates a lot of heat and smoke. An outdoor grill is ideal. But if you’re cooking indoors, be sure to use a cast iron skillet and set your exhaust fan to high. Some coated pans are not safe to use at high temperatures. Cast iron is a great choice for high heat cooking.
- Brush the fish with oil or melted butter and sprinkle on the blackening spices: paprika, brown sugar, oregano, garlic powder, salt, cumin and cayenne.
- Heat up your grill Cast Iron Skillet. Get it nice and hot. Then add the fish and sear it. It will only take 2-3 minutes per side to cook through. .
- The high heat of the cooking surface creates a fragrant black spice crust on the fish while keeping the inside tender and juicy
The accompanying slaw can be made ahead of time. Combine sour cream, cilantro, lime juice and jalapeños in a food processor or blender; process until smooth. Toss with sliced onions and shredded cabbage..
HOW TO SERVE FISH TACOS
Fold up a piece of fish in a warm corn tortilla, along with avocado slices and slaw.
Garnish with cilantro and a squeeze of fresh lime juice. Enjoy!
This recipe works well with firm white fish fillets, such as snapper, tilapia, grouper, catfish, halibut or flounder.
If you have time, you may want to try making these with homemade corn tortillas!
This recipe is adapted from Cooking Light.
Here’s the recipe for blackened fish tacos. If you try this recipe I hope you’ll come back to leave a star rating and a comment. I’d love to know what you think!Print
Blackened Fish Tacos
An easy recipe for blackened fish tacos with onions, cabbage, avocado and jalapeño-cilantro sauce.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: lunch or dinner
- Method: stovetop
- Cuisine: Cajun
- NOTE: You need a cast iron skillet for this recipe. The alternative is to use your grill.
- For the Spicy Cabbage and Onions:
- 1 cup thinly sliced white onion
- 1 cup shredded or very thinly sliced red cabbage
- 1/2 cup sour cream (reduced-fat is fine)
- 4 tablespoons chopped fresh cilantro leaves plus extra leaves for garnish
- 4 tablespoons fresh lime juice
- 3 jalapeño peppers, seeded, deveined and roughly chopped
- Blackening Spices:
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Fish and other ingredients:
- 4 (6-ounce) skinless fillets of firm white fish such as catfish, talapia, halibut, or red snapper
- 1 tablespoon light cooking oil
- 8 (6-inch) corn tortillas
- 1 ripe avocado, peeled and thinly sliced
- 4 lime wedges
- Cilantro leaves, optional
- Make the Spicy Cabbage and Onions: Combine sour cream, cilantro, lime juice and jalapeños in a food processor or blender; process until smooth. Toss onions and cabbage with the sauce in a bowl. Set aside.
- Make The Spice Mix: Combine paprika, sugar, oregano, garlic powder, salt, cumin and cayenne in a small bowl.
- For heating tortillas, preheat oven to 350ºF Stack tortillas and wrap in foil. Heat in warm oven for 5-10 minutes.
- Blacken the Fish: Turn on your hood vent. Heat a large dry cast iron skillet over medium-high heat until hot. (if you don’t have a cast iron skillet, heat your grill) Meanwhile lay fish out on a platter or on waxed paper. Brush a little oil on each side and sprinkle the top of each fillet with 3/4 teaspoon of spice mix. Place 2 fillets, spiced-side down, in the pre-heated skillet. Then sprinkle the top side of each fillet with 3/4 teaspoon of spice mix. Cook for 2 1/2 – 3 minutes per side, or until spices are blackened and fish is cooked through. Transfer fish to a platter and tent with foil to keep warm. Wipe the pan clean to avoid a burnt taste. (blackened is not the same as burnt!) Repeat with the other two fillets.
- Assemble the Tacos: Divide fish, onion-cabbage mixture, and avocado evenly among warmed tortillas. Spoon on any remaining sauce from the bottom of the cabbage-onion bowl. Sprinkle some cilantro leaves on top. Serve with lime wedges.
- *The recipe assumes 2 tacos per person
Keywords: fish tacos, easy fish tacos
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