Blackened Fish Tacos are a delicious and easy-to-make dish that’s perfect for a weeknight dinner or a summer BBQ. The fish is seasoned with a flavorful and spicy blackening seasoning, and then quickly seared in a hot skillet. The fish is served in warm corn tortillas, topped with a tangy and creamy slaw, cilantro, and lime wedges. The fish can be any white fish, such as tilapia, cod, or halibut. Blackened Fish Tacos is a great way to add a little bit of heat and flavour to your regular fish taco recipe, and it’s sure to be a hit with both adults and kids.
Blackened Fish Tacos
- Tortillas (I prefer the flour ones but you can use whichever one you prefer)
- 1.5 tbsp Blackened seasoning
- Oil for sautéing
- 4 wild caught Fish fillets cut in 2 inch pieces
- 2 cup purple cabbage, carrots, white cabbage shredded
- 4 tbsp Mayonnaise
- Sriracha sauce to taste
- 1 bunch Coriander V
- 1 Jalapeño chopped
- 2 Juice limes
- 1 Red Onion sliced sliced
- 1 Onion finely chopped
- 1 Avocado
- Chile lime seasoning
- 1 clove Garlic
- 1 small Tomato
- 1 tbsp Cumin seed roasted
- 2 tbsp Butter
For the Guacamole:
- In a manual chopper add 1 onion, garlic clove, Chile lime seasoning, salt, juice of 1 lime, 1 jalapeño 1/2 a bunch of coriander and 1 small tomato and pulse till you get the desired consistency.
For the spicy sauce:
- Mix your mayonnaise with the Siracha and roasted cumin seed 1/4 tsp chopped jalapeños, 1 tablespoon finely chopped onion, 1 tsp chopped coriander & the juice of 1/4 lime. Mix well and set aside
For the tangy salad:
- Mix the cabbages, carrot, chopped coriander, thinly sliced red onion. Toss it with the lime juice and the chili lime seasoning and 1 tsp roasted cumin seed crushed add salt if you desire but taste it first. Set aside
For the blackened fish:
- Heat butter and olive oil in a skillet and add the fish. Sprinkle with blackened seasoning. When cooked take it off the skillet and squeeze lime juice on it. Set aside
To assemble the tacos:
- Heat your tortillas ( I like to do this on an open flame but you can heat it to your liking.) On a heated tortilla add the fish, layer with guacamole, add the tangy salad, now put your desired amount of spicy sauce. Garnish with chopped cilantro and enjoy.
Did you make this recipe?
We’d love to see it! Nothing brings us more joy than seeing home cooks recreate our recipes in their own kitchens. If you’ve made this recipe and you’re proud of it, we want to see it! Here’s how you can share your creation with us:
- Take a picture making sure to get all the details and colours.
- Head to Instagram and post the photo, making sure to tag us at @sliceofgourmet and use the hashtag #sliceofgourmet.
- In the caption, tell us about your experience making the recipe. Did you make any modifications? Did it turn out the way you expected? What did your family and friends think of it?
- Don’t forget to share your post in the comments below so we can see it too!
- We love seeing all the different variations of our recipes, so don’t be afraid to get creative and make it your own. We can’t wait to see your version and hear about your experience making it.
- And not just that, if you have any suggestions or feedback on how we can improve the recipe, please do let us know.
Cooking is a skill that can be learned and perfected with time. Before you plan your very next meal, take a look at the recipes shared in this food blog which includes various categories. From the main course to side dishes to specialized diets as well as dessert, brunch etc – You shall find lots of recipes across various categories. You may start with something simple and then step up. You may wind up discovering for all intents and purposes that you’re really ready to cook amazing dishes that you never thought you would be able to handle.
Sharing your creations with us is also a great way for other home cooks to discover new recipes and get inspiration for their own kitchens. So don’t be shy, post your recipe picture and let us see the deliciousness you’ve created! Your appreciation, photos and tags inspire me to create more recipes for you all.