Blackened Fish Tacos

These blackened fish tacos are the perfect recipe to add to your repertoire, whether you’re trying to eat more seafood or you can never get enough. Starring robustly-spiced fish piled onto tortillas with your choice of all the best toppings—including this easy spicy slaw and green chile-spiked sour cream—these tacos will be a definite hit at your next Taco Tuesday gathering or any time a craving hits. 

If you can't find grouper or mahi-mahi, almost any type of mild, firm but flaky fish will do, including cod, tilapia, snapper, and more. Feel free to scale up to serve this recipe to a crowd. You can even place all the components on the table to let your guests assemble their own.

What Does Blackened Mean?

Don't worry—we’re not asking you to eat burned fish! Blackening is a technique where fish (or chicken or steak) is coated in spices then cooked in a very hot pan. The spices darken and char slightly, which wakes up their flavor and releases intense, delicious aromas.

While blackened dishes aren’t always spicy, they often contain spicy cayenne pepper due to this technique's roots in Cajun cuisine.

Ingredients for Blackened Fish Tacos

A bold mix of hot paprika, onion powder, garlic powder, thyme, and oregano coat fresh fish for a crispy, charred crust that adds great depth to these tacos. The smoky flavors are balanced by a spicy slaw, sour cream, and fresh toppings. To make blackened fish tacos, you'll need:

• Hot paprika: For a spicy, smoky flavor and vibrant color.
• Kosher salt: Enhances the flavor of the fish.
• Onion and garlic powder: For a savory depth.
• Black pepper: A touch of peppery spice.
• Dried thyme and oregano: For an earthy addition to balance the heat of the spice blend.
• Grouper or mahi-mahi: The main protein, with a mild flavor, and firm, flaky texture.
• Canola oil: Neutral oil with a high smoke point used to cook the fish.
• Sour cream: Adds a creamy, tangy contrast to the blackened fish.
• Chopped mild green chiles: For a mild heat and lightly tangy flavor.
• Flour tortillas: The tender base of the tacos.
• Spicy slaw: Adds a spicy, crunchy, fresh topping to brighten the tacos.
• Fresh cilantro, sliced radishes, sliced avocado, and lime wedges: To garnish the tacos.

What Kind of Fish Is Best for Blackened Fish Tacos?

We love grouper or mahi-mahi for these tacos, but honestly, any fish will work. We typically opt for flaky white fish (or even catfish), but a meatier fish like tuna or even salmon would be great in these tacos.

And while fresh fish is always the best choice if it’s available, using thawed, frozen fish is perfectly fine. Just pat it dry thoroughly before coating in spices and cooking.

How To Make Blackened Fish Tacos

Don't let the idea of blackened fish intimidate you. Preparing this dish is as simple as coating your fish in a simple blend of spices and cooking in a nonstick skillet. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare spice blend: Stir together paprika, salt, onion powder, garlic powder, pepper, thyme, and oregano to combine. Pat fish dry and coat generously with the spice mix.
• Step 2. Cook fish: Heat oil in a nonstick skillet. Add fish and cook, turning occasionally, until browned and the internal temperature reaches 145°F. Remove from skillet and let cool slightly before breaking up into bite-size pieces.
• Step 3. Assemble tacos: Stir together sour cream and green chiles to combine, and spread evenly over the center of the tortillas. Top with slaw and fish and serve with garnishes.

Can I Use Store-Bought Blackening Seasoning?

You absolutely can, but trust us—you’ll be surprised how much more flavor you get from making your own blend at home with fresher spices. Some store-bought versions could have been sitting on the shelves for months (if not years!), and they lose their potency.

Also, making your own blackening blend means you control the spice—dial it up or down depending on who's coming to dinner.

Blackened Fish Tacos Variations

To add your own unique twist to these blackened fish tacos, consider these variation ideas:

• Fish: Choose any fish you prefer, from mahi-mahi or tilapia, to salmon, cod, and more. You can even mix it up with fresh shrimp.
• Tortillas: Corn tortillas can be used in the place of flour tortillas, if preferred.
• Toppings: Switch up the toppings or offer more variety with a more mild type of slaw, pico de gallo, guacamole, cilantro-lime crema, pickled red onions, mango salsa, cotija cheese, sliced jalapeños, black beans, chipotle mayo, and more.
• Store-bought spice blend: While we prefer to make our own blend for the freshest flavor and to control the level of heat, you can also purchase a packaged spice blend in a pinch.

What To Serve With Blackened Fish Tacos

Serve these fresh and flavorful tacos with a side of slaw, guacamole, salsa, refried beans, corn on the cob, Mexican street corn salad, avocado salad, cilantro-lime rice, or steamed, grilled, or roasted veggies. Whatever you choose to serve them with, it's certain to feel like a party.

How To Store and Reheat Leftover Blackened Fish Tacos

To store leftover blackened fish tacos, cool to room temperature and store components separately if possible. Packaged in airtight containers in the refrigerator, leftovers should remain fresh for up to two days.

Reheat the fish in a preheated 350°F oven, air fryer, or in a skillet until hot throughout and the internal temperature reaches 165°F. Warm the tortillas in the microwave or oven, and reassemble the tacos. Garnish fresh before serving.

More Seafood Taco Recipes You'll Love

When it comes to satisfying weeknight meals that are fun and easy to put together, fish or shrimp tacos certainly top the list:

• Grilled Shrimp Tacos
• Easy Catfish Tacos with Slaw
• Chipotle Shrimp Tacos
• Fish Tacos and Topping Bar

Editorial contributions by Katie Rosenhouse.