5 from 24 votes
Blackened Fish Tacos Recipe
Blackened Fish Tacos feature seasoned cod filet pieces coated with a blend of Cajun spices and brown sugar, cooked in butter until charred and flaky. They are served on toasted corn tortillas with a creamy avocado sauce made from avocado, Mexican crema, cilantro, and lime juice. The tacos are garnished with red cabbage, radishes, jalapeños, fresh cilantro, and crumbled queso fresco, offering contrasting textures and fresh, bright flavors that balance the smoky, spicy fish.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
servings
Calories:
215 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Mexican, Cajun
Ingredients
Blackened Fish
- 2 tablespoons Cajun seasoning
- 1 tablespoon brown sugar packed
- ¾ teaspoon salt
- 1 ¼ pounds cod or other white fish, cut into 5 pieces
- 2 tablespoons butter salted
Avocado Sauce
- 1 avocado peeled and pitted, large
- ⅓ cup Mexican crema or sour cream
- ⅓ cup cilantro packed, finely chopped
- 2 tablespoons lime juice from 1-2 limes
- ½ teaspoon salt
For Serving
- 8 corn tortillas
- 2 cups red cabbage thinly sliced
- radish thinly sliced, optional
- jalapeños thinly sliced, optional
- cilantro chopped, fresh
- ¼ cup queso fresco crumbled
Instructions
- For the Blackened Fish: Mix together the Cajun seasoning, brown sugar, and salt in a small bowl. Sprinkle seasoning over the top and bottom of the fish pieces. Use your hands to pat the seasoning so it adheres to the fish.
- Heat a large cast-iron skillet over medium heat and add the butter. Once the butter begins to bubble, add the fish to the skillet and cook for 3-4 minutes. Flip and cook 3-4 additional minutes. If pieces are thicker than 1 inch, sear on the ends to ensure the fish is cooked through.
- For the Avocado Sauce: Add the avocado, crema or sour cream, cilantro, lime juice, and salt to a small food processor or blender. Process until completely smooth and thoroughly combined.
- To Assemble the Tacos: Carefully toast corn tortillas over an open gas flame. Alternatively, lightly fry them in additional avocado oil or butter in a large skillet over medium heat for 1 minute per side.
- Serve blackened fish on toasted corn tortillas with Avocado Sauce, shredded cabbage, radishes, jalapeños, chopped cilantro, and queso fresco, if desired.
Cup of Yum
Notes
- Use a prepared or homemade Cajun seasoning with moderate salt for the fish rub.
- A cast-iron skillet is recommended to achieve the signature blackened crust on the fish.
- Store cooked fish in an airtight container for up to 2-3 days; keep toppings separate.
- Avocado sauce can be refrigerated for 3-4 days; cover with plastic wrap to slow browning and use within 2-3 days for best flavor.
- Freezing the assembled tacos or sauce is not recommended due to texture changes.
Nutrition Information
Calories
215kcal
(11%)
Carbohydrates
16g
(5%)
Protein
16g
(32%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
45mg
(15%)
Sodium
1145mg
(48%)
Potassium
500mg
(11%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
331IU
(7%)
Vitamin C
8mg
(9%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 215
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 1145mg | 48% |
| Potassium | 500mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.