Blackened Fish Tacos
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.
Servings: 4 tacos
Calories: 209kcal
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.
Notes
Store leftover fish in the fridge for up to 2 days. Keep any toppings separate.
Nutrition
Calories: 209kcal | Carbohydrates: 16g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 668mg | Potassium: 329mg | Fiber: 2g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 2mg