Blackened Fish Tacos

Fish tacos have surged in popularity in recent years, becoming a staple in both casual and gourmet dining across the globe. This delicious dish, originally hailing from the coastal regions of Mexico, has found its way into the hearts and stomachs of food lovers everywhere. The combination of fresh fish, vibrant toppings, and a variety of sauces creates a culinary experience that is both satisfying and refreshing. Among the many variations of fish tacos available, Spicy Blackened Fish Tacos stand out for their bold flavors and health-conscious ingredients.

Dive into the delicious world of Spicy Blackened Fish Tacos with this easy-to-follow recipe! Experience the irresistible combination of perfectly seasoned fish with a bold blackened crust that offers a satisfying crunch. Topped with creamy avocado crema, these tacos strike a harmonious balance between spice and richness. Perfect for casual dinners or gatherings, this dish is both flavorful and nutritious. Discover tips for choosing the right fish, spices, and tortillas to elevate your taco night!

Print Recipe Pin Recipe

Ingredients

For the Blackened Fish:

1 pound white fish fillets (such as tilapia, snapper, or cod)

2 tablespoons olive oil

2 teaspoons paprika

1 teaspoon cayenne pepper (adjust based on spice preference)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon lemon juice

For the Avocado Crema:

1 ripe avocado

1/2 cup Greek yogurt or sour cream

1/4 cup lime juice

1 garlic clove, minced

Salt and pepper to taste

For the Tacos:

8 small corn tortillas

1 cup shredded red cabbage

1/2 cup diced tomatoes

1/4 cup chopped fresh cilantro

Lime wedges, for serving

Sliced jalapeños (optional, for extra heat)

Instructions

Prepare the Fish: In a small bowl, combine paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper to create a spice blend. Rub the mixture evenly over both sides of the fish fillets. Drizzle with olive oil and lemon juice, and let marinate for about 15 minutes.

Make the Avocado Crema: In a blender or food processor, combine the avocado, Greek yogurt, lime juice, minced garlic, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary. Set aside.

Cook the Fish: Heat a non-stick skillet or cast iron pan over medium-high heat until very hot. Place the fish fillets in the skillet. Cook for about 3-4 minutes on each side, or until the fish is cooked through and has a nice blackened crust. Remove from heat and let it rest for a few minutes before flaking it into large chunks.

Heat the Tortillas: While the fish is resting, warm the corn tortillas in the same skillet for about 30 seconds on each side, or until they’re pliable and slightly charred. Alternatively, you can microwave them for about 20-30 seconds.

Assemble the Tacos: On each tortilla, place a generous amount of the blackened fish, followed by shredded cabbage, diced tomatoes, and a drizzle of avocado crema. Top with fresh cilantro and jalapeños if desired.

Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 (2 tacos each)