Best Blackened Fish Tacos Recipes

BLACKENED TILAPIA FISH TACOS

Steps:

• Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
• Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
• Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
• Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.

TOMMY BAHAMA'S BLACKENED CABO FISH TACOS

Steps:

• To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
• Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
• Hold refrigerated for at least 12 hours.
• To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
• Transfer to a small squeeze bottle with a small tip and refrigerate.
• To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
• To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
• Wash cilantro and chop fine, then add to the bowl.
• Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
• To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
• To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
• Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.
• Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
• Turn the heat down to very low and hold hot.
• In a large, clean sauté pan, heat the tortillas up on both sides.
• Toss the Asian slaw in a mixing bowl.
• Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
• Top the fish with a little of the mixed Asian Slaw.
• Drizzle a little chipotle aioli onto each tortilla.
• Drizzle a little lime sour cream onto each tortilla.
• Sprinkle a little pico de gallo onto each tortilla.

BLACKENED FISH TACOS

Steps:

• In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.
• Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.
• Combine all of the Slaw ingredients in a large bowl and mix well.
• Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.
• Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
• Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.

BLACKENED FISH TACOS WITH AVOCADO SLAW

Steps:

• For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
• In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
• For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
• Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
• Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.

BLACKENED COD FISH TACOS

Steps:

• Mix mayonnaise, sour cream, chipotle flakes, salt, and pepper together in a small bowl. Add mashed avocado and lime juice and stir until well blended. Place in the refrigerator until tacos are ready to be assembled.
• Preheat the oven to 250 degrees F (120 degrees C). Wrap tortillas in aluminum foil.
• Rub fish in olive oil, then sprinkle with blackening seasoning and rub until covered.
• Place tortillas in the preheated oven to warm.
• Heat a large frying pan over medium-high heat and spray with cooking spray. Add fish and cook until browned and flaky, about 2 minutes per side. Lower heat and flake fish into small pieces in the pan.
• Remove tortillas from the oven. Spread avocado-chipotle sauce onto warm tortillas. Add fish, pico de gallo, and shredded coleslaw mix.

AIR FRYER BLACKENED FISH TACOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine black beans, corn, olive oil, lime juice, and salt in a bowl. Gently stir until beans and corn are evenly coated; set aside.
• Lay fish fillets on a clean work surface and pat dry with paper towels. Lightly spray each fillet with cooking spray and sprinkle 1/2 of the blackened seasoning over the top. Flip fillets over, spray with cooking spray, and sprinkle with the remaining seasoning.
• Place fish in a single layer in the basket of the air fryer, working in batches if necessary. Cook for 2 minutes. Flip fish and cook 2 more minutes; transfer to a plate.
• Place bean and corn mixture in the basket of the air fryer and cook for 10 minutes, stirring halfway through.
• Place fish into corn tortillas and top with bean and corn mixture. Serve with lime wedges and hot sauce.

BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE

Steps:

• Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
• Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
• Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
• Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
• Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
• Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

BLACKENED FISH TACOS WITH CHILI-SPICED SLAW AND CHARRED SCALLION SALSA

Steps:

• For the fish: Drizzle each fish fillet with oil and sprinkle lightly with salt. Dust both sides of each fillet with a thin, even layer of the taco seasoning.
• Heat a large cast-iron pan on the hottest part of a grill or on the stove over high heat. Add a thin layer of oil to the pan and heat until the oil just begins to smoke. Carefully add the fish and cook, undisturbed, until blackened, about 3 minutes. Gently turn the fish over with a spatula and blacken on the second side, another 3 minutes. Remove the fish to a rack to cool slightly before plating.
• For the slaw: Combine the cabbage, carrots and scallion in a large bowl. Season with salt and pepper and mix well. Set aside.
• In a separate bowl, whisk together the jalapeno, mayonnaise, sour cream, vinegar, sugar and chili seasoning in a medium bowl. Add to the cabbage mixture and mix well to combine. Taste for seasoning and add more salt, pepper or sugar if desired.
• Place a few strips of the blackened fish on a warmed soft tortilla and drizzle with Charred Scallion Salsa. Top each taco with slaw and serve with a wedge of lime.
• Preheat a grill for cooking over medium-high heat. Place the scallions and jalapeno on a large plate or baking pan. Drizzle with oil and sprinkle with salt and pepper.
• Place the vegetables on the grill and cook until charred on all sides, about 10 minutes total.
• Combine the cilantro, scallions and jalapeno in a blender or food processor and pulse until finely chopped. Transfer to a bowl and stir in the paprika, garlic, cumin, lime juice and olive oil. Season to taste with salt and pepper. Store tightly covered in the refrigerator up to 10 days.

ZESTY BLACKENED FISH TACOS

Steps:

• Heat oven to 400ºF.
• Place fish on baking sheet sprayed with cooking spray. Mix garlic and 2 Tbsp. dressing until blended; brush onto fish. Sprinkle with chili powder.
• Bake 10 to 12 min. or until fish flakes easily with fork. Meanwhile, toss coleslaw blend with remaining dressing in medium bowl.
• Use fork to break fish into chunks; place on tortillas. Top with coleslaw, onions and peppers.