Easy Fish Tacos
Hola! If you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul-warming flavors of Mexico, this recipe tells the story. Growing up in Orlando, some of my favorite memories were pressing tortillas with my mama or learning spice magic from my abuela. These blackened fish tacos remind me of those kitchens, where laughter filled the air as food came alive with smoky flavors and zesty toppings. This recipe is quick, easy, and perfect for weeknights. With flaky cod, charred seasoning, and bright slaw, you’ll fall in love with every bite of these fish tacos blackened style.
Quick Recipe Overview
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 12 tacos |
| Difficulty | Easy |
| Cuisine | Mexican-Inspired |
| Best Season | Summer or Anytime |
Why You’ll Love This Recipe
- Quick and easy: From start to finish, you’ll have dinner ready in just 40 minutes, perfect for busy nights.
- Big flavor payoff: The blackened seasoning creates a smoky, slightly spicy crust that pairs beautifully with tender white fish.
- Customizable: Swap cod for tilapia, halibut, or snapper and still get the same delicious results.
- Fresh toppings: The jalapeño slaw adds crunch and zest, while lime juice brightens every taco bite.
- Crowd-pleasing meal: With 12 tacos per batch, it’s a fun recipe for family dinners or casual gatherings.
Blackened Fish Tacos Recipe That Bursts With Flavor
- Total Time: 40 minutes
- Yield: 12 tacos 1x
Description
This blackened fish tacos recipe is easy, fast, and ultra flavorful! Flaky, tender cod has an irresistible slightly charred crust and is paired with a zesty jalapeño slaw.
Ingredients
- 3–4 tablespoons blackened seasoning (homemade or store-bought)
- 1.5 pounds cod fillets
- 2 tablespoons butter
- Jalapeño slaw, to taste
- 12 corn tortillas
- Lime wedges
- Avocado (optional)
Instructions
1. Sprinkle blackened seasoning over both sides of the cod fillets and let sit.
2. Prepare the jalapeño slaw and set aside.
3. Melt butter in a skillet over medium-high heat.
4. Cook the fish for 3–5 minutes per side until it flakes easily.
5. Break fish into chunks with a fork in the skillet to keep warm.
6. Warm tortillas on a skillet or open flame.
7. Assemble tacos with fish, slaw, avocado, and lime juice.
8. Serve immediately.
Notes
Use fresh cod or substitute with tilapia, halibut, or mahi-mahi.
Adjust blackened seasoning for desired spice level.
Double the slaw recipe if serving more people or for leftovers.
Store leftover fish in the fridge for up to 2 days or freeze for 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 120
- Sugar: 0.2g
- Sodium: 324mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0.1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 29mg
Ingredients
For the fish:
- 3–4 tablespoons blackened seasoning (homemade or store-bought)
- 1.5 pounds cod fillets
- 2 tablespoons butter
For serving:
- Jalapeño slaw, to taste
- 12 corn tortillas
- Lime wedges
- Avocado (optional)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Cod fillets | Use fresh, firm cod for best results. Frozen works too, just thaw fully before cooking. |
| Blackened seasoning | Adjust spice level by adding or reducing cayenne. Store-bought blends are a quick option. |
| Butter | Adds richness and helps create that golden crust. Olive oil can be swapped in. |
| Corn tortillas | Warm them on a skillet or open flame for the best texture and flavor. |
| Jalapeño slaw | Make ahead and keep chilled to balance the heat from the fish. |
| Avocado | Adds creaminess and coolness to each taco bite. |
Step-by-Step Instructions
- Season the fish: Sprinkle blackened seasoning evenly over both sides of the cod fillets. Let it sit while you prepare the slaw.
- Make the slaw: If not already prepped, mix up your jalapeño slaw so it’s ready for serving.
- Heat the skillet: Melt butter in a large skillet over medium-high heat. Once hot, carefully add the seasoned fish.
- Cook the fish: Sear for 3–5 minutes per side until the crust forms and the fish flakes easily with a fork. Be careful not to overcook, as cod can dry quickly.
- Break up the fish: Using a fork, gently break the cooked fish into bite-sized chunks right in the skillet. This keeps it warm for serving.
- Assemble the tacos: Warm tortillas, layer with fish, slaw, avocado slices if using, and a squeeze of lime juice. Serve immediately.
Helpful Tips
- Warm tortillas on a dry skillet for a toasty flavor.
- Don’t skip the lime juice, it cuts through the spice and balances everything.
- Use a nonstick or well-seasoned skillet for easier flipping.
- Cook fish in batches if your pan isn’t large enough to avoid crowding.
Expert Tips for the Best Results
- Pat fish dry before seasoning: This ensures the spices stick and helps with a crispy crust.
- Control the heat: If your seasoning is too spicy, add extra slaw or avocado for balance.
- Serve straight from the skillet: The residual heat keeps the fish warm and tender.
- Double the slaw: It’s the perfect crunchy topping, so make extra for leftovers.
Recipe Variations
- Blackened Baja Fish Tacos: Add crema, cabbage, and pico de gallo for a Baja-inspired twist.
- Tilapia Tacos: Swap cod for tilapia, which cooks even faster and absorbs seasoning beautifully.
- Halibut Tacos: For a meatier bite, halibut holds up well and creates hearty tacos.
- Blackened Fish Tacos with Corn Salsa: Add a roasted corn salsa for sweetness and texture contrast.
Make Ahead & Freezer Tips
You can season the fish and prep the slaw up to a day ahead, keeping both covered in the fridge. Leftover cooked fish can be refrigerated for 2 days. For freezing, cook and cool the fish completely, then store in airtight bags for up to 2 months. Reheat gently before serving.
Serving Suggestions
Serve these tacos family-style with toppings laid out on the table so everyone can build their own. Garnish with fresh cilantro, sliced jalapeños, or cotija cheese for an authentic touch. A side of chips and guacamole makes it a complete meal.
Pairing Ideas
These tacos pair beautifully with a light Mexican beer or a classic margarita. For wine lovers, a crisp Sauvignon Blanc or Pinot Grigio complements the spice. Add sides like Spanish rice or grilled street corn for a full feast.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm fish gently in a skillet over medium heat until heated through, or use the microwave in short bursts to prevent drying out. Always reheat tortillas fresh for best texture.
Frequently Asked Questions (FAQs)
Can I use frozen fish? Yes, just thaw completely and pat dry before seasoning so it cooks evenly.
What’s the best substitute for cod? Tilapia, halibut, mahi-mahi, bass, or snapper all work well.
Is this recipe spicy? It depends on your seasoning blend. Adjust cayenne for less heat.
Can I use flour tortillas instead? Absolutely, but corn tortillas give a more authentic texture and flavor.
How do I keep tortillas from breaking? Warm them first to make them pliable and less likely to tear.
What sides go best with fish tacos? Chips and salsa, Mexican rice, or grilled corn on the cob are excellent.
Can I make this dairy-free? Yes, swap butter for olive oil and skip dairy-based toppings.
Nutrition Info
| Serving Size | 1 taco |
|---|---|
| Calories | 120 |
| Protein | 12g |
| Carbs | 12g |
| Fat | 3g |
| Fiber | 2g |
| Sugar | 0.2g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These blackened fish tacos are the perfect mix of smoky, zesty, and fresh flavors. Whether you’re making them for a weeknight dinner or a backyard get-together, they’ll bring a fiesta straight to your table. Grab some tortillas and get cooking!
