Blackened Fish Tacos

5 from 1 vote

Blackened Fish Tacos with tender chunks of white fish encrusted in a flavor-packed seasoning and drizzled with a creamy cilantro lime sauce. These are the fish tacos of your dreams!

Prep Time15

Cook Time8

Marinating Time30

Total Time53

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 433kcal

Author: Valerie Brunmeier

Ingredients

1 ½ pounds skinless white fish fillets mahi mahi, halibut, or cod
2 tablespoons extra virgin olive oil

For the Blackened Seasoning Marinade

1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon fine grain sea salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper or to taste
¼ cup extra virgin olive oil
1 lime halved and divided

Cilantro Lime Sauce

½ cup sour cream
⅓ cup mayonnaise
½ of a bunch of cilantro thick stems removed
½ jalapeno seeded and coarsely chopped
1 lime juiced
1 teaspoon minced garlic

For the Rest

12 to 14 small street taco size (4½-inch) flour tortillas (or corn for gluten free)
Bagged coleslaw mix (no dressing)
Avocado
Finely shredded Monterey Jack cheese
Pico de gallo
Lime wedges

Instructions

Marinate the Fish

Combine the seasonings in a shallow dish or gallon size plastic storage bag. Add ¼ cup olive oil and the juice from half a lime and whisk until well combined. Add the fish and toss to coat it well with the marinade. Cover the dish or seal the bag and refrigerate for 30 to 60 minutes.

Make the Cilantro Lime Sauce

While the fish is marinating, add all the ingredients to the bowl of a food processor and pulse until completely smooth. Transfer to a bowl, cover, and refrigerate until ready to serve.

Stovetop Method (see alternate methods below)

Place a large skillet over MEDIUM-HIGH heat and add 2 tablespoons oil. When hot, add the marinated fish. Cook, undisturbed, for several minutes, until well seared on one side. Flip the fish over and continue to cook until completely cooked through and internal temperature reads 140 degrees F, an additional 3 to 4 minutes. Remove the pan from the heat.
Transfer the fish to a cutting board to slice it, then use a fork to chunk up the slices into smaller pieces to fit the tortillas. Squeeze the juice from half a lime over the pieces of blackened fish.

Toast the Tortillas

Toast tortillas in a dry nonstick skillet over MEDIUM-HIGH heat for 30 to 60 seconds, per side, or until nicely toasted and golden brown in spots. Transfer toasted tortillas to a tortilla warmer and repeat with the remaining tortillas.

Assemble the Fish Tacos

Serve the fish on toasted flour tortillas with toppings and drizzled with sauce.

Notes

Save time and mix up a big batch of Kickin' Cajun Seasoning Mix to keep on hand. In place of all the seasonings listed above, use about 2 ½ tablespoons of the seasoning mix combined with the olive oil and lime juice for the fish marinade.

Optional Cooking Methods

Outdoor Grill - Preheat a grill on MEDIUM-HIGH, lightly oil the grates (or use a grill basket), and cook the fish for 2 to 3 minutes per side, or until the internal temperature reaches 145 degrees F.

Air Fryer - Preheat an air fryer to 400 degrees for 5 minutes. Lightly coat the insert of the air fryer with oil or a propellant-free nonstick cooking spray. Add the marinated fish in a single layer and spritz the tops with a little more oil. Cook for 6 to 8 minutes, flipping the fish halfway through the cooking time, until it flakes easily and the internal temperature reaches 145 degrees F.

Nutrition