These Blackened Fish Tacos are bold, flavorful, and ready in under 20 minutes. Tender white fish is seasoned generously and pan-seared until perfectly blackened, then tucked into warm tortillas with crunchy cabbage and fresh toppings. An easy, vibrant dinner that’s perfect for busy weeknights or casual entertaining.
My family loves all things tacos, whether it’s American-style ground beef tacos, or more authentic birria tacos and carne asada tacos. But the one taco we all love that took me a while to recreate at home was fish tacos.
There are a few requirements for a good fish taco – lots of flavor, fish that’s tender and not dried out, and just the right amount of toppings. After much trial and error, I finally nailed it just right with these easy blackened fish tacos. Shredded cabbage adds volume and crunch while the blackened seasoning and fish taco sauce add bold flavor. A squeeze of fresh lime rounds it all out. And, almost unbelievably, they’re ready in under 20 minutes, which makes them an automatic win in my book.
Why This Is The Best Fish Tacos Recipe
- Ready in 20 minutes. There are few dinners that can truly be whipped up in just 20 minutes but these fish tacos are one of them. Fish cooks super quickly, in less than 10 minutes, and the prep is minimal, especially if you use packaged coleslaw mix.
- Bold flavor. These tacos pack a LOT of flavor in every bite. There’s the lightly spicy blackened seasoning on the fish, which is balanced nicely with the tangy lime fish taco sauce, a pop of earthy cilantro, and a fresh squeeze of lime juice just before serving.
- No frying required. Don’t get me wrong, I love a good fried fish taco. But the breading and deep-frying are extra steps that I just didn’t want in this recipe. Instead, the fish is generously seasoned and seared on the stovetop. Quick, easy, and only a tiny amount of oil is required.
Ingredient Notes
Here’s a look at the handful of ingredients needed to make these tacos, along with any possible substitutions. Be sure to scroll down to the recipe card below to find the exact measurements.
- White fish fillets – See notes below. Fresh or thawed frozen fillets are both great. (For those of us who don’t live near a source of fresh fish, frozen fish is often better because it’s frozen at peak freshness.)
- Avocado oil – Or any other neutral high-heat oil. Keep in mind that olive oil is NOT a high-heat oil.
- Blackening seasoning – Feel free to grab a blend at the store or use my homemade blackened seasoning mix. If blackened seasoning isn’t your thing, feel free to swap it for taco seasoning or your favorite fish seasoning blend.
- Tortillas – Both flour and corn tortillas work. Just use the small, taco-sized tortillas.
- Coleslaw mix – I like to use a prepared coleslaw mix for easy but shredded red or green cabbage works too.
- Cilantro – Fresh cilantro adds a bright, fresh flavor to the tacos but is optional for those who don’t love it.
- Fish taco sauce – A drizzle of fish taco sauce is our favorite topping for these tacos. If you don’t have any, sour cream works too.
- Lime wedge – I like to serve these with fresh lime wedges to squeeze over top. The citrus balances the blackened seasoning nicely.
What Is The Best Fish for Tacos?
The best fish tacos are made with firm white fish. I like to use cod or tilapia because they’re cheaper and easy to find. Mahi mahi and halibut are other good options, but truly any white fish, like snapper, haddock, pollack, and barramundi, work too.
What you DON’T want to use is fish that’s really lean or very delicate. Skip the flounder and swordfish for this recipe.
How To Make Blackened Fish Tacos
The fish cooks quickly, making these tacos an easy weeknight dinner option. The printable instructions can be found in the recipe card below.
- Season the fish. Dry the fish with paper towels. Season both sides with blackened seasoning, salt, and pepper.
- Cook the fish. Heat the oil over medium-high heat. Add the fish and cook for 3-4 minutes per side. The outside should be blackened (not burnt) and the fish fully cooked.
- Flake the fish. Let the fish rest for a few minutes, then use a fork to flake it into large pieces.
- Assemble. Warm the tortillas so they’re soft and pliable. Add the cabbage, blackened fish, and any desired toppings to the tortillas. Drizzle with fish sauce and serve with a lime wedge on the side.
Recipe Tips & Tricks
Here are a few things to keep in mind when making these blackened fish tacos, including how to ensure that lovely blackened crust.
- Don’t overcrowd the pan. To ensure a proper sear on all pieces of fish, make sure to use a pan large enough that allows space between them or to cook in batches.
- Put weight on the fish. If you have a grill press or a heavy cast iron pan, that can put weight on the fish that helps get that blackened crust.
- Preheat the pan. The pan and oil should already be preheated to medium-high heat BEFORE adding the fish. The outside of the fish should begin to cook immediately to get that nice blackened crust.
- Warm the tortillas. Before assembling the tacos, warm the tortillas you’ll be using. You can either do this in a dry pan or in the microwave.
Topping Ideas
Like any tacos, these fish tacos can be customized with your favorite toppings. We typically keep it simple with tangy lime, fish taco sauce, which balances the blackened seasoning nicely, and some shredded cabbage for texture.
Other easy options include sour cream, diced tomatoes or pico de gallo, avocado slices, pickled onion or guacamole, and crumbled cotija cheese. For an extra kick, we also like to add sliced jalapenos.
How To Store & Reheat Leftovers
I recommend serving assembled tacos immediately for the best texture and flavor.
- Fridge: Leftover cooked fish can be stored in an airtight container in the fridge for up 2 days. Keep the tortillas and toppings separate.
- Reheat: The fish can be reheated in the microwave or on the stovetop. Warm the tortillas as desired then assemble and enjoy.
Blackened Fish Tacos
Ingredients
- 2 white fish fillets about 1 pound total, such as cod or tilapia
- 1 Tablespoon avocado oil or other neutral high-heat oil
- 1½ Tablespoons blackened seasoning
- 4 small tortillas flour or corn
- 1 cup coleslaw mix or shredded cabbage, red or green
- ¼ cup fresh cilantro chopped, optional
- Fish Taco Sauce (or Sour Cream) for serving
- Lime wedges for serving
Instructions
- Pat fish dry with paper towels. Season both sides generously with blackening seasoning, salt, and pepper to taste.
- Heat oil in a cast-iron or nonstick skillet over medium-high heat.
- Add fish to the hot pan and cook for 3–4 minutes per side, or until blackened and cooked through.
- Remove fish from the pan and let rest briefly, then flake into large pieces.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos with cabbage, blackened fish, and desired toppings. Serve with lime wedges and fish taco sauce or sour cream.
Last Step:
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