Blackened Fish Tacos combine mild, flaky fish with a smoky crust and a zesty spice blend for a robust bite in every taco. The pan-seared cod stays tender and juicy, while soft corn tortillas make the perfect base for all the bold flavors. They're a versatile dinner option ready in just 15 minutes, that works for quick dinners, taco nights, or casual entertaining.
Blackened Fish Tacos Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 15 minutes total (5 minutes prep, 10 minutes cook time)
- 🍴 Servings: Serves about 6 tacos
- 🧄 Flavor Profile: Lightly spicy, buttery, smoky fish with flaky cod and bold blackening seasoning.
- 🍚 Best Served With: Delicious topped with slaw, cabbage, lettuce, salsa, avocado, tomatoes, red onion, pickled onion, or jalapenos.
- 🧊 Make Ahead?: The seasoning can be prepped ahead, but the fish is best served fresh and hot.
Summarize and Save This Content On
These blackened cod fish tacos have become one of my new favorite ways to get a lot of flavor without a lot of work. "Blackened" simply means the fish is coated in spices and cooked at high heat until it develops a dark, smoky crust packed with flavor. It's such a tasty meal with minimal cleanup, which makes it even better for busy nights.
If you enjoy seafood tacos, you'll love tacos Gobernador and catfish tacos.
Why You'll Love This Recipe
- It's customizable: You can take the base recipe for these spicy fish tacos and customize the toppings, tortilla, and more to suit your personal preferences.
- It's family-friendly: These tacos have a mild heat, making them perfect for kids to enjoy, too.
- It's ready in 15 minutes: It takes only 15 minutes to cook the blackened cod and assemble the tacos, making this a delicious and nutritious meal you can enjoy on a weeknight.
Ingredients
Everything you need to make the best blackened fish tacos is listed below. All you need is your choice of toppings and sides!
- Cod: Any mild fish works great for these tacos. Cod is affordable, and so is tilapia. Mahi Mahi, snapper, and halibut are great choices, too. Just keep in mind that the cooking times may vary.
- Blackening seasoning: This bold, flavorful blend includes smoked paprika, garlic powder, and dried oregano. I have my own blackening seasoning recipe that I love to use!
- Butter: I like butter to cook the fish because it adds richness and helps it develop a beautiful blackened crust on the outside.
- Corn tortillas: The natural corn flavor pairs well with fish, so it's my favorite choice here. It doesn't overpower the filling or toppings, and has a lovely chewy texture. Warm them in the microwave for a few seconds, wrapped in damp paper towels, to soften them so they are less likely to tear.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Lettuce wrap: Make these easy fish tacos low-carb/keto-friendly by using lettuce wraps instead of tortillas.
- Cajun seasoning: Use a Cajun seasoning blend instead to make spicier Cajun fish tacos.
- Shrimp: Swap the cod for shrimp and make blackened shrimp tacos for a different texture.
How to Make Blackened Fish Tacos
Before you get to work on the cod for this blackened fish taco recipe, make sure your blackening seasoning is ready to go, whether that's homemade or store-bought.
Step 1: Season and add fish to the pan. Start by heating your pan over medium heat and allowing the butter to melt. Then, while it melts, generously coat your pieces of cod with the blackening seasoning blend. Place them into the skillet.
Step 2: Cook the fish. Cook the fish for about 5 minutes per side, or until the fish is fully cooked and has a perfect crust on the outside.
Step 3: Make the Fish Taco Sauce. Add all ingredients for the fish sauce to a food processor.
Step 4: Blend. Blend for a minute until the sauce is smooth.
Step 5: Build the Taco. Add the coleslaw mix to the tortilla and top with fish and salsa.
Step 6: Add the Sauce and Serve. Finish with the diced red onion and a drizzle of fish taco sauce. Serve the tacos with black bean and corn salad.
Expert Tips
- Pat the fish dry: The seasoning won't stick to the fish if it's wet. Pat the fish dry with paper towels so you'll get a good crust on the cod.
- Don't assemble the tacos early: The tortillas will become soggy if you assemble the tacos ahead of time. Make them when you're ready to eat!
- Freeze only the fish: You can prepare and freeze the blackened cod for up to 1 month. Thaw it in the fridge overnight.
- Storing the leftovers: Store the leftovers separately (fish, tortillas, toppings, etc) for up to 2 days in the refrigerator.
If you're looking for more recipes that use blackened seasoning, I highly recommend this blackened chicken sandwich.
Serving Suggestions
- Topping ideas: There are endless possibilities for toppings! Some of my favorites are lettuce, tomatoes, pineapple salsa, fish taco sauce, and avocado hot sauce.
- Tasty side dishes: If you're looking for something to serve on the side, I recommend black beans, jalapeno coleslaw, and Mexican corn.
- Cocktails: A frozen traditional margarita is always a classic choice, but I love this pineapple margarita recipe, too.
Blackened Fish Tacos Recipe FAQs
No, it isn't. There's a very small amount of cayenne pepper for a hint of heat, but the overall flavor is mild. It's more smoky and robust!
You can, but corn tortillas make the blackened Baja fish tacos more authentic. Small flour tortillas will work in a pinch, or if you prefer their texture. I would still wrap them in damp paper towels and warm them gently in the microwave to make them more pliable.
I don't recommend it because the cod becomes rubbery. It's better reheated in a skillet over medium heat for 1-2 minutes per side.
Visually, the cod will be opaque and flake easily with a fork. If you would like to use a thermometer, cook it to about 145°F.
Blackened Fish Tacos
Ingredients
Fish Tacos
- 4 tablespoons butter salted and divided
- 2-3 tablespoons blackening seasoning
- 1 pound fresh cod fillets I cut mine in 4
- 8 tortillas
Fish Taco Sauce
- ¾ cup sour cream
- ½ cup mayonnaise full fat
- ¼ cup lime juice freshly squeezed
- 1 tablespoon sriracha
- 2 cloves garlic
- 1 teaspoon salt
- cilantro to taste
Toppings
- red onion
- salsa
- coleslaw mix
Instructions
Fish Taco Sauce
- Add all ingredients to a food processor and blend until smooth. Refrigerate in a sealed container until needed.
Fish Tacos
- In a large skillet, over medium heat, melt 2 tablespoons of butter and wait for it to get hot.
- Season both sides of the fillets with blackening seasoning and place into the hot pan. Cook both sides for about 5 minutes each, or until the cod is cooked (internal temperature 145F). Flip carefully, as cod is a very delicate fish. Repeat for the remaining two fillets.
- Serve on a tortilla with any desired toppings.
Notes
- The blackening seasoning won't adhere properly if the fish is wet. Pat the cod dry with paper towels first, so it develops a flavorful crust.
- The cod is done when it turns opaque and flakes easily with a fork. If using a thermometer, the internal temperature should reach 145°F.
- The tortillas can become soggy if the tacos are assembled too early. For the best texture, assemble them right before serving.
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