Bring the coastal flavors into your home with these Blackened Fish Tacos! Spicy, Cajun-seasoned cod or mahi mahi is seared in a cast iron skillet, loaded into warm corn tortillas, and topped with a creamy avocado sauce and fresh cilantro for the most epic flavor combo. Make this quick and easy dinner recipe in under 30 minutes any night of the week!

Four blackened fish tacos with avocado sauce and cabbage on a black plate.

Blackened Fish Tacos with Avocado Sauce

When I lived in San Antonio, I went to this popular restaurant called The Cove WAY too often.

My all-time favorite dish? Their blackened fish tacos with avocado sauce.

The fish fillets had a spicy kick and the creamy sauce and cabbage slaw helped to calm it down a bit.

Match. Made. In. Heaven.

So taking what I know best about Southern fare, I combined the flavors of Cajun and Mexican food to create this delicious blackened fish taco dish that you see here. 

It has SO much flavor, and it’s such an easy recipe. Plus, it all comes together in under 30 minutes!

(Don’t miss out on these Blackened Shrimp Tacos next!)

White fish, cilantro, blackened seasoning, avocado, sour cream, and cabbage are the main ingredients for these tacos.

Ingredients

  • Fish. My personal favorite fish for this recipe is a mildly flavored, firm white fish. Mahi mahi or cod are good choices. Tilapia and catfish can also be used, but don’t have as much nutritional value.
  • Blackened SeasoningHomemade blackened seasoning is what I used in this recipe, but you can also opt to buy a Cajun or Creole seasoning from your grocery store instead. It’s a simple mix of dried herbs, onion powder, garlic powder, paprika, and cayenne pepper. Please be aware that store-bought options are often A LOT hotter than the homemade kind so you may want to adjust how much you add accordingly.
  • Tortillas. Corn tortillas pair wonderfully with the soft and flaky fish.  However, you can also choose to use Cassava Flour Tortillas if you want to make a grain-free fish taco.
  • Avocado Sauce. Avocado, sour cream (or Greek yogurt), cilantro, and lime juice combine to make the BEST from-scratch fish taco sauce.
  • Toppings. Add some shredded cabbage, crumbled queso fresca, finely chopped cilantro, red onion, or green onions when serving.
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Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make Blackened Fish Tacos

Please see the recipe card below for more detailed ingredient amounts.

1. Prep the Fish and Blackened Seasoning

Depending on how big the fish fillets are, you’ll want to cut them into smaller pieces that cook evenly. Aim for 1- to 2-inch fillets.

Stir together the blackened seasoning, brown sugar, and 1 teaspoon of salt in a small bowl. Sprinkle the mix over the top and bottom of the fish pieces. Then, gently pat with a paper towel so the seasoning sticks.

A hand presses blackened seasoning into fish filets.

2. Cook in a Cast Iron Skillet

Add the butter to a large skillet over medium heat (a cast iron skillet works amazing). After it melts, add the fish to the hot pan and cook for 6 to 8 minutes. Be sure to flip halfway through cooking.

Note, if the pieces are thicker than 1-inch, cook them on all the sides to ensure they’re cooked through.

A spatula picking up a filet of blackened tilapia in a cast iron skillet with blackened seasoning.

3. Make the Avocado Sauce

While the fish is cooking, it’s time to whip up the avocado sauce.

Since the blackened fish is a little on the spicy side, a creamy avocado sauce helps tone down the heat.

All you have to do is throw the four avocado sauce ingredients (avocado, sour cream, cilantro, and lime juice) into a small food processor and voila!

You have super creamy, ultra flavorful, avocado sauce for tacos!

The avocado cream sauce is made in a food processor.

4. Heat the Tortillas

There’s a secret trick I like to do before serving up ANY taco on corn tortillas.

From an Easy Breakfast Migas to a decadent al Pastor Taco

They ALL taste better when you lightly cook the corn tortillas in a bit of coconut oil before serving. (You can use butter or oil if don’t like coconut flavor.)

Not only do they get a remarkable flavor, but they also become super pliable and sturdy enough to load up all of those taco ingredients.

If you don’t like coconut flavor, simply use butter or avocado oil instead!

A corn tortilla being heated up with coconut oil in a skillet.

5. Build the Tacos

Finally, it’s time to actually make the tacos! Carefully place some blackened fish and avocado sauce in each prepared tortilla. Then, add your chosen toppings, like shredded cabbage, chopped cilantro, chopped green onions, and queso fresco.

A blackened fish taco recipe that is served with a homemade avocado sauce and topped with shredded cabbage.

FAQs

What goes on fish tacos? 

You can put just about anything on fish tacos! Some of the best fish tacos toppings, however, are crunchy cabbage or lettuce, tomatoes, cheese, beans, salsa, or even jalapeños.

Are fish tacos healthy? 

Yes, fish tacos are incredibly healthy. Just be sure to avoid breaded fish and stick with corn tortillas for the healthiest option.

Recipe Tips

  • Same size. Ensure the fish fillets are not too big and roughly similar sized so they cook consistently.
  • Be choosy. Go with a firm, flaky, white fish for the best results.
  • Pat away. Dabbing the seasoned fish with a paper towel will help the seasoning stick to it during cooking.
  • Pay attention. Don’t overcook the fish or the texture will be dry and chewy.
  • Add some spice. If you want an even bigger kick than the blackened seasoning, sprinkle some chili powder on the fish before cooking.

More Healthy Fish Recipes

Fish is a super healthy and usually quick dinner option! Check out these other pescatarian-friendly recipes next.

Other Taco Recipes

If you enjoyed these blackened fish tacos, you might also like to try out these other easy taco recipes.

Tap stars to rate!

5 from 3 votes

Blackened Fish Tacos with Avocado Sauce

Bring the coastal flavors into your home with these Blackened Fish Tacos! Spicy, Cajun-seasoned cod or mahi mahi is seared in a cast iron skillet, loaded into warm corn tortillas, and topped with a creamy avocado sauce and fresh cilantro for the most epic flavor combo.
Four blackened fish tacos with avocado sauce and cabbage on a white plate.
Yield 8 tacos
Prep 20 minutes
Cook 10 minutes
Total 30 minutes

Ingredients 

Blackened Fish:

  • 1-1 ¼ lbs. cod mahi mahi, tilapia, or other white-fleshed fish
  • 2 Tbsp. butter or oil
  • 1 ½ Tbsp. Blackened seasoning homemade or store bought
  • 2 tsp. brown sugar or regular white sugar
  • ¾-1 tsp. salt to taste*

Avocado Sauce:

  • 1 large avocado peeled and pitted
  • ¼ cup sour cream Greek yogurt or dairy-free alternative
  • ¼ cup packed cilantro plus more for serving
  • 2 Tbsp. lime juice fresh
  • ½ tsp. salt to taste

Serving:

  • 8 corn tortillas
  • ½ cup red cabbage thinly shredded
  • ¼ cup queso fresco crumbled, optional
  • Green onions thinly sliced
  • Cilantro finely chopped
  • Limes

Instructions 

  • Prep the Fish: If starting with one large filet of fish, cut into smaller 1-2” pieces. Combine blackened seasoning, brown sugar, and 1 teaspoon salt in a small bowl. Whisk to combine. Sprinkle seasoning over the top and bottom of the fish pieces and then pat into the filets so it sticks.
    1-1 ¼ lbs. cod, 1 ½ Tbsp. Blackened seasoning, 2 tsp. brown sugar, ¾-1 tsp. salt
  • Cook the Fish: Place butter into a large cast iron skillet over medium heat. Once melted, add fish to the skillet and cook for 6-8 minutes, flipping halfway through. If pieces are thicker than 1-inch, sear on the additional sides to ensure they are cooked through.
    2 Tbsp. butter
  • Make the Sauce: While fish is cooking, add the avocado sauce ingredients to a small food processor or blender. Process until completely smooth and thoroughly combined.
    1 large avocado, ¼ cup sour cream, ¼ cup packed cilantro, 2 Tbsp. lime juice, ½ tsp. salt
  • Build the Tacos: Serve blackened fish on toasted or lightly fried corn tortillas with avocado sauce, shredded cabbage, chopped cilantro, green onions, and queso fresco.
    8 corn tortillas, ½ cup red cabbage, ¼ cup queso fresco, Green onions, Cilantro, Limes

Tap stars to rate!

5 from 3 votes

Video

Notes

*You may need to add more or less salt depending on whether the Cajun seasoning has any added in. If using this Cajun seasoning blend, you’ll want to add ¾ to 1 teaspoon of salt.
Prep-Ahead Instructions:
You can easily chop the topping ingredients and make the avocado sauce the day before.
Storage Directions:
These blackened fish tacos are best when all of the components are stored separately. The cooked fish will last for up to 2-3 days in an airtight container. Place the chopped and shredded topping ingredients in their own individual containers. Store the avocado sauce in an airtight container for up to 3-4 days. Freezing is not recommended as the texture of all of the ingredients will change upon thawing.
Recipe Tips
  • Same size. Ensure the fish filets are not too big and roughly similar sized so they cook consistently.
  • Be choosy. Go with a firm, flaky, white fish for the best results.
  • Pat away. Dabbing the seasoned fish with a paper towel will help the seasoning stick to it during cooking.
  • Pay attention. Don’t overcook the fish or the texture will not be appealing.
  • Add some spice. If you want an even bigger kick than the blackened seasoning, sprinkle some chili powder on the fish before cooking.

Nutrition

Calories: 215kcal, Carbohydrates: 16g, Protein: 16g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 45mg, Sodium: 1145mg, Potassium: 500mg, Fiber: 3g, Sugar: 2g, Vitamin A: 331IU, Vitamin C: 8mg, Calcium: 70mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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Comments

  1. 5 stars
    I LOVE the fish tacos at The Cove, but moved to Atlanta from San Antonio, so I made my own using this recipe. It was absolutely delicious and the whole family loved it. I did make a few changes, like using mahi-mahi because that’s what we had on hand. Instead of garnishing the tacos with cabbage and cilantro, I made a Mexican slaw with cabbage, onion, jalapeno, cilantro and a quick homemade orange vinaigrette. To make it a complete meal, I served it with cilantro lime rice and black beans. I didn’t change anything about the sauce or the preparation of this fish-I didn’t need to, it was perfect. Thank you so much for sharing this recipe!!!

    1. Yay! So happy to hear you enjoyed the recipe, Jessica! This sounds so good! Thanks so much for taking the time to leave a comment and rating!

  2. This sounds amazing! I’ll be trying them this weekend, will the sauce last 24 hours if I make it ahead of time for a camping trip? Thank you, cant wait to try these!!

    1. Yes, Vanessa! The sauce will last 24 hours – just make sure not to add it onto the tacos until just before serving 🙂 – And also, place a piece of plastic wrap on top of it so it doesn’t turn brown!

  3. The main page of your recipe specified 5tbsp of coriander which is not in the recipe – I think you meant cilantro which I didn’t buy because it was missing from the main recipe 🙁

    1. Hi Noelle! Would you mind telling me where it mentions the coriander? I’m not sure where you are referring to it being mentioned. You just need some cilantro for the recipe 🙂 Hope this helps!

  4. I have never left a comment on a recipe before, but I’m doing it now because holy crap these are amazing. I made the recipe exactly as stated, except for adding tomatoes as a garnish, and leaving off the queso fresco ’cause who can remember everything in one trip to the grocery store. Seriously though, my husband said these were the best fish tacos he’d ever had, and we took a two week trip to Cabo last year! These are gonna be added to the favorites list for sure.

    1. Yay, Rhaya!! I am SO happy to hear you and your hubby enjoyed the tacos so much. These are a spin-off of some of our favorite fish tacos at a restaurant in San Antonio called The Cove. So if you’re ever visiting – you must try them out! Thanks so much for your comment and positive words, Rhaya!

  5. I see your recipe called for coriander in the beginning but then it wasn’t added in your actual blog recipe. Do you or don’t use coriander??

    1. Hi Gabby! Not exactly sure where you saw coriander mentioned, but there’s no coriander in this recipe so you can simply follow the directions in the recipe area! Thanks for the question!

  6. 5 stars
    These were absolutely wonderful, and even my teenage son was a fan! We used baby greens instead of cabbage and used cod in lieu of tilapia. We also made our own cassava flour tortillas, so they were not only gluten free, but also grain free. Thank you!

    1. Hi Ramae!! Wow, I love your substitutions!! And those cassava flour tortillas sound incredible. Where did you find the recipe? I would love to try some out! Thanks so much for your comment and rating 🙂

  7. 5 stars
    I made the Blackened Fish Tacos but instead of the avocado sauce I made a mayo and Sriracha sauce mixture and then topped the tacos with sliced Avocados and cilantro. Delicious!!