These Blackened Fish Tacos are full flavored, healthy and easy to make! Fish fillets are coated in a Cajun-style blackened seasoning, served in soft warm tortillas and topped with a fresh and tasty cabbage mango slaw. Finish it with a drizzle of lime crema for the best fish tacos ever.
Blackened Fish Tacos Recipe
As someone who lived in California for most of her life, I can definitely recognize a deliciously amazing taco. If you ever had San Diego’s famous Baja Fish Tacos, I think you’ll be very happy when you try this healthier blackened fish tacos recipe.
What I love the most about this recipe besides the flavor, is how easy it is to make. The process is simple and there is no need to make a batter or to deep fry anything.
Fish filets are seasoned with a simple and flavorful spice mix and cooked in a cast iron pan or skillet until perfectly tender. As for the toppings, crunchy cabbage mango slaw and a drizzle of luscious lime crema is all you need.
The combination of flavors from the savory Cajun seasoning, the fresh crunchy cabbage and the sweet ripe mango is pure perfection. The cilantro lime crema definitely adds richness to the entire meal. Although this is a healthy dinner option, it really tastes as if you are celebrating taco Tuesday while on vacation.
Why You Should Make This Recipe?
Use your favorite fish: This recipe can be made with any firm mild white fish. You can use tilapia filets, cod, halibut, mahi mahi and even flounder!
Recipe with possible shortcuts: Short on time? We love a few shortcuts! Get blackening seasoning mix from the grocery store, use pre-made slaw mix and toss it with chopped mango or with store-bought mango salsa! Instead of lime crema, serve these fish tacos with a dollop of sour cream and fresh lime wedges! You are welcome.
Flavor: This fish taco recipe is truly a powerhouse of flavor. Savory, sweet, tangy with a little kick from the Cajun spices. You really won’t need a million toppings – although I know it’s hard to say no to avocado slices and crumbled cheese!
Use your favorite fish: This recipe can be made with any firm mild white fish. You can use tilapia filets, cod, halibut, mahi mahi and even flounder!
Flavor: This fish taco recipe is truly a powerhouse of flavor. Savory, sweet, tangy with a little kick from the Cajun spices. You really won’t need a million toppings – although I know it’s hard to say no to avocado slices and crumbled cheese!
Blackened Fish Tacos Ingredients
Check the recipe card below for details about the ingredients and quantities.
- Fish: You can use your favorite type of fish! Although I recommend using a firm white fish like tilapia, cod or mahi mahi, blackened salmon makes the best tacos!
- For the Slaw: You can use green cabbage, purple or red cabbage. For convenience, you can use pre-shredded cabbage slaw. Mango, tomato, red onion (although you can use yellow, brown or white onion), fresh cilantro, fresh lime juice, honey, olive oil and salt.
- Oil: Although the traditional blackening method usually uses butter for cooking, I pan sear the fish in a very hot cast iron skillet (or any large skillet) with olive oil. You can use any mild oil you prefer.
- Tortillas: Soft corn tortillas are ideal.
- Blackening Seasoning: Paprika, cayenne pepper, onion powder, garlic powder, brown sugar, dried thyme, dried basil, dried oregano, salt and black pepper.
How To Make These Fish Tacos
Mix the Blackened Seasoning: In a small bowl, mix together the seasoning spices.
Season the Fish: Sprinkle the blackened seasoning evenly over both sides of the fish filets. Set aside.
Mix the Mango Slaw: In a large bowl, combine the cabbage, mango, tomato and onions. In a small mixing bowl whisk together the lime juice, honey and olive oil. Pour this mixture over the slaw. Stir in the cilantro and season to taste. Toss well.
Cook the Fish: In a cast iron skillet or large nonstick skillet over medium high heat, heat the oil. Place the fish on the hot pan and cook for about 2 – 3 minutes per side or until the fish flakes easily. The surface of the fish will likely blackened in color quickly so make sure to keep an eye on it.
Assemble the Tacos: Remove fish from skillet and break it into smaller pieces. Divide the fish evenly among the warm tortillas. Serve with the mango slaw and drizzle with lime crema. Garnish with lime wedges and chopped cilantro if desired.
What is Blackened Seasoning?
Blackened seasoning aka blackening seasoning is a boldly flavored spice blend made from a combination of dried herbs, chili powder and spices. This spice mix has the perfect balance of savory, earthy and spicy and is very similar to Cajun and Creole blends.
The recipe provided below makes a very small batch. If you have any seasoning left over, store it in an airtight container or resealable bag in your pantry or spice cabinet.
This blackened seasoning recipe uses brown sugar. If you prefer a blend without any sugar check our homemade blackened seasoning:
What Type Of Fish Is Best For Fish Tacos?
The best kind of fish to use when making blackened fish tacos in my opinion, is a mild-flavored, firm white-flesh fish such as mahi mahi, cod, tilapia, halibut, grouper, and flounder.
Chef Secret Tip:
Testing Fish For Doneness
While cooking in professional kitchens, I have learned so many tricks of the trade. This method for testing fish for doneness its a bit “out there” but I promise it works magically every time!
Have a toothpick, or a small and thin wood or metal skewer handy. It has to be thin because fish is delicate and you don’t want to poke a huge hole on the delicate flesh.
To test, insert the toothpick or skewer in the flesh of the fish – you don’t want to do it in the thinnest part of the fish, just somewhere in the middle. Remove the toothpick/skewer and quickly place it on top of your upper lip (somewhere between your upper lip and the base of your nose). Do it carefully! You are testing temperature so it may be hot.
- If the toothpick/skewer feels cold, the fish is not ready, keep cooking it.
- If it feels warm (like a nice and comfortable water bath ) – then it is perfectly cooked and flaky. You can remove it from the heat.
- If it’s hot (but not burning), – remove the fish immediately. It may be a little dry but there’s still hope!
- If it feels hot (even before you get close to your skin) then it’s overcooked. Oops! We have all done it! Pile up some slaw and drizzle extra lime crema or sour cream on each taco and you’ll be fine!
DISCLAIMER: Let me just say I’ve been doing this test for years and I have to be careful every time. The upper lip area is sensitive – that’s why the temperature test works. Have I ever burned myself? You better believe it! Never a serious burn, nothing painful or long lasting. Am I telling you to test fish this way? Nope. I am just saying it works and that’s how I do it!
Additional Topping Ideas
We love serving these fish tacos with the crunchy savory sweet mango slaw and a drizzle of lime crema however, if you are all about the toppings, here are a few great ideas:
- Pico de Gallo
- Guacamole or avocado slices.
- Crumbled cotija cheese or queso fresco
- Pickled jalapeños or fresh jalapeños
- Chopped onions
- Chopped tomatoes
- Sour cream
- Lime wedges
- You can also use shredded lettuce instead of cabbage slaw.
Making Ahead and Storing
Making Ahead:
- Lime crema This rich and creamy sauce can be made ahead of time and kept in an airtight container in the refrigerator for up to a week.
- The fish can be seasoned 4 hours before cooking time. Cover it with plastic wrap and keep it refrigerated until you are ready to cook.
- The slaw without the dressing, can be tossed together and kept refrigerated overnight. You can make the dressing 2 days in advanced. Store it in an airtight container in the fridge.
Storing:
- Leftover cooked fish can be stored in an airtight container in the refrigerator for about 2-3 days.
Blackened Fish Tacos Recipe Tips
- Choose ripe mangoes. They make a huge difference in the overall taste of the slaw.
- Warm the corn tortillas either on a skillet with a bit of oil, a grill or in the microwave wrapped in damp paper towels.
- Fish cooks quickly. Keep an eye on it and don’t over cook it.
- Use any mild-flavored, firm white-flesh fish such as cod, tilapia, halibut, mahi-mahi or grouper.
Are you wondering what to serve with these blackened fish tacos? Here are a few ideas:
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Blackened Fish Tacos
Ingredients
For the Blackened Seasoning:
- 1 tablespoons ground paprika regular or smoked
- ½ teaspoon ground cayenne pepper use less – 1/4-tea. or more 1 tea. according to your taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoons sea or Kosher salt
- 1 teaspoon light brown sugar
- ¼ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
For the Fish Tacos:
- 2 pounds wild caught tilapia or about six (5-ounces) fillets. (see notes)
- 2 tablespoons extra virgin olive oil
- 8-10 (6-inches) Soft corn tortillas, warmed, grilled or pan fried
- Lime wedges and chopped cilantro for serving (optional)
- Lime crema (optional)
For the Mango Slaw:
- 1 cup thinly sliced or shredded cabbage (green, red or purple or a combination)
- 1 large ripe mango, peeled and diced
- 1 medium tomato, diced
- 1/4 cup red onion, diced
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon olive oil
- 1-2 tablespoons fresh cilantro, chopped
- Salt to taste
Instructions
- Mix the Blackened Seasoning: In a small bowl, mix together the seasoning spices.
- Sprinkle the blackened seasoning evenly over both sides of the fish filets. Set aside. Meanwhile, make the mango slaw.
- In a medium bowl, combine the cabbage, mango, tomato and onions. In a small mixing bowl whisk together the lime juice, honey and olive oil. Pour this mixture over the slaw. Stir in the chopped cilantro and season with salt to taste. Toss to combine. Keep the slaw covered, in the refrigerator until ready to serve.
- In a large skillet (you can use cast-iron), heat 2 tablespoons of olive oil over medium-high heat. When heated, add the fish fillets (working in batches if needed). Cook for 2 – 3 minutes. Flip and cook the other side for about 2 – 3 minutes or until the fish flakes easily. The surface of the fish will likely blackened in color quickly so make sure to keep an eye on it.
- Remove fish from skillet and break into smaller pieces. Divide the fish evenly among the warm tortillas. Serve with mango slaw and lime crema. Garnish with lime wedges and chopped cilantro if desired.
Equipment
Recipe Notes
- For this recipe you can use any mild-flavored, firm white-flesh fish such as cod, tilapia, halibut or mahi-mahi.
- Warm the corn tortillas either on a skillet with a bit of oil, a grill or in the microwave wrapped in damp paper towels.
- Fish cooks quickly. Keep an eye on it and don’t over cook it.
- This blackened spice mix uses a bit of brown sugar. if you prefer a mix without sugar check this Homemade Blackened Seasoning recipe.
- The Lime Crema is an optional ingredient but I highly recommend it. My recipe is simple and has only 4 ingredients!
Nutrition
This post was previously published in 2018 and has been updated to provide new information and photography
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