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!
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!)
Table of Contents
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 Seasoning. Homemade 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.
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.
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.
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!
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!
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.
FAQs
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.
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.
- Crispy Air Fryer Fish
- Panko Crusted Salmon
- Pistachio Crusted Salmon
- Miso Glazed Salmon
- Salmon Burgers
Other Taco Recipes
If you enjoyed these blackened fish tacos, you might also like to try out these other easy taco recipes.
- Easy Shredded Chicken Tacos
- Easy Skillet Steak Fajitas Recipe
- Oven-Baked Sheet Pan Chicken Fajitas
- Air Fryer Fish Tacos
- Ground Turkey Tacos
- Sweet Potato Black Bean Tacos
- Barbacoa Tacos
- Roasted Cauliflower Tacos
Tap stars to rate!
Blackened Fish Tacos with Avocado Sauce
Email this recipe!
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!
Video
Notes
-
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
