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Blackened Fish Taco: Healthy Recipe

The blackened fish taco is a type of taco that typically consists of a white fish, such as tilapia or cod, that is seasoned with a blend of spices and then seared in a hot skillet until blackened. The seasoning blend usually includes spices such as garlic powder, paprika, onion powder, cayenne pepper, and dried thyme. Blackened fish tacos are known for their vibrant flavors, which are a bit spicy and a little bit smoky.

About this Recipe

Looking for a healthier fish taco and no frying? Why not try Blackened Fish Tacos. These quick tacos are loaded with spices. So hopefully, this recipe ticks all the right boxes.


Blackening is a cooking technique commonly associated with Cajun cuisine. It involves dredging fish in melted butter and spices, and then searing.

Why Make this Recipe?

  • Health Factor: Less oil, more spices.
  • Quick Fix: Ready in under 30 minutes.
  • Flavor: A mix of zesty, spicy, and smoky.

Flavor Profile

The blackened fish has some smokiness which is complemented by the tanginess of a fresh slaw and creamy sauce. It’s a balanced yet flavorful experience.

What is in Blackened Fish Tacos?

  • Blackened Fish: Typically a white fish like cod or tilapia.
  • Cabbage Slaw: Adds a crunch and freshness.
  • Creamy Sauce: Think mayo with lime and spices.
  • Tortilla: Holds all the goodness together.

Equipment Required

  • Skillet or Grill Pan
  • Mixing Bowls
  • Whisk
  • Cutting Board
  • Kitchen Knife


For the Fish:

  • 1 lb white fish (cod, tilapia)
  • 2 tbsp melted butter
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper

For the Slaw:

  • 2 cups shredded cabbage
  • 1/4 cup mayonnaise
  • 1 tbsp lime juice
  • Salt to taste

For the Sauce:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp cumin
  • 1 tbsp lime juice


  • Corn tortillas
  • Lime wedges
  • Fresh cilantro


  1. Prep the Fish: Coat fish in melted butter and spice mix.
  2. Blacken the Fish: Sear in a hot skillet until blackened.
  3. Slaw Time: Combine cabbage, mayo, lime juice, and salt.
  4. Sauce it Up: Mix all sauce ingredients in a bowl.
  5. Assemble: Add fish, slaw, and sauce to a tortilla.
  6. Garnish and Serve: Top with lime and cilantro.

How to Serve Blackened Fish Tacos

Serve them hot and fresh with extra lime wedges for squeezing and a sprinkle of fresh cilantro. For more texture, add a spoonful of pico de gallo or avocado slices.

Serving Suggestions

My Recommendations and Tips

  • A cast-iron skillet gives the best blackening results.
  • Use fresh lime juice for an authentic tang.
  • Corn tortillas work best for holding up to the juicy fish.

Potential Ingredients Substitutes

  • Fish: Mahi-mahi, snapper
  • Mayo: Greek yogurt
  • Cayenne: Chili powder

Nutritional Information


Frequently Asked Questions

Q: Can I grill the fish instead?
A: Absolutely, grilling works great for this recipe.

Q: Is it very spicy?
A: You can adjust the spice level to your taste.


Blackened Fish Tacos are your go-to for a quick, healthy, and above all, tasty meal. Loaded with smoky, zesty flavors and ready in no time, they’re the perfect dish for any occasion. Why not use this as a chance to spice up your taco game today! 🌮

Sometimes, there are questions asked about how Baja Fish Tacos differ from Blackened Fish Tacos.

Baja fish tacos are similar taco in that they are fish. But when compared, there are quite a few differences.

AspectBaja Fish TacosBlackened Fish Tacos
Preparation of FishBattered and deep-fried.Coated in spices and pan-seared.
Flavor ProfileCrispy exterior, light inside.Spicy, smoky, and seasoned.
Typical AccompanimentsCabbage slaw, cream sauce, and sometimes pico de gallo.Often paired with a simple slaw, avocado, and sometimes a creamy sauce.
Origin/InspirationInspired by the traditional fish tacos of Baja California.Inspired by the southern U.S., particularly Cajun and Creole cooking techniques.
Preferred FishCommonly uses white fish like cod or halibut.Can use various types of fish, but sturdy fish like catfish or mahi-mahi are common choices.