Blackened Fish Tacos
Blackened Fish Tacos feature flaky cod coated in a bold homemade seasoning blend.Served in warm corn tortillas with cabbage, pico de gallo, and creamy fish taco sauce.A quick, easy, restaurant-quality dinner ready in about 45 minutes.
Ingredients
Blackening Seasoning
- 1 tablespoon paprika
- 2 teaspoons ancho chile powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon ground coriander
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon dried oregano
- 2 teaspoons fine sea salt
Fish Tacos
- 1 1/2 pounds cod fillets
- 3 tablespoons salted butter divided
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 2 cups shredded cabbage
- 1/2 cup pico de gallo
- Warm corn tortillas
- Lime wedges for serving
Instructions
- In a small bowl, whisk together the paprika, ancho chile powder, smoked paprika, cayenne, cumin, coriander, garlic powder, onion powder, oregano, and sea salt until well combined.
- Season the cod generously with the blackening seasoning, reserving 1 teaspoon for the sauce. Let the fish marinate for at least 30 minutes or up to 3 hours.
- In another bowl, whisk together mayonnaise, sour cream, lime juice, and the reserved seasoning until smooth. Refrigerate until ready to serve.
- Heat a large nonstick skillet over medium heat and melt 1 tablespoon butter.
- Cook the seasoned cod for 3–4 minutes per side until golden brown and flaky. Add additional butter as needed for remaining fillets.
- Gently flake the cooked fish into large pieces.
- Assemble the Blackened Fish Tacos by filling warmed corn tortillas with cod, shredded cabbage, pico de gallo, and a generous drizzle of the creamy sauce.
- Serve immediately with fresh lime wedges.
Notes
- Adjust the cayenne for a milder or spicier flavor.
- Flour tortillas may be substituted for corn tortillas.
- Greek yogurt can replace sour cream for a lighter sauce.
- Pair with Mexican rice, cilantro lime rice, black beans, or grilled corn.