Blackened Fish Tacos
These Blackened Fish Tacos feature tender cod coated in a bold and smoky crust. Serve yours with any sides or toppings you enjoy to create an easy yet satisfying meal.
Servings: 6
Calories: 439kcal
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.
Nutrition
Calories: 439kcal | Carbohydrates: 22g | Protein: 18g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 1323mg | Potassium: 423mg | Fiber: 1g | Sugar: 3g | Vitamin A: 463IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 2mg