Blackened Fish Tacos Recipe

Blackened Fish Tacos Recipe have a flavor combination that explodes with deliciousness. They’re spicy, cool, soft, crispy, hearty and a touch sweet — all at once! You simply won’t be able to get enough!Simply put, these tacos are an explosion of delicious flavors, and you’ll want to savor every bite. They’re refreshing, tangy and spicy.

Inspiration for Blackened Fish Tacos

Starting with the Spicy Pickled Cabbage (pictured below), I did my best to recreate the mind-blowing fish tacos I had at Hale I’A Da Fish House in Kawaihae on the Big Island in Hawaii.

The flavor profile is pretty close, though the eating experience is quite different when you’re not sitting alongside a truck, across the street from the ocean in Hawaii.

What’s in Blackened Fish Tacos?

• neutral oil (like grapeseed or vegetable)
• tortillas
• Mahi Mahi
• garlic and onion powder
• oregano
• smoked paprika
• cayenne
• thyme
• salt, black pepper
• Quick Spicy Pickled Cabbage
• lettuce
• sour cream
• salso
• black olives
• tomato

The spiced fish is so incredibly delicious with the subtly sweet pickled cabbage — it’s a scrumptious explosion of flavor.

For now, I’ll take the delicious taste!  Until next time in Hawaii.

I hope you enjoy every last bite of your Blackened Fish Tacos!

More delicious taco recipes:

• Halibut Blood Orange Ceviche Tacos
• Pepper Jack Turkey Lettuce Tacos
• Pickled Tomato-Pulled Pork Tacos
• Roasted Cauliflower Al Pastor Tacos

Print

Cajun Fish Tacos

Prep Time

30 mins

Cook Time

15 mins

Making Cabbage

1 hr 15 mins

Total Time

2 hrs

 

Cajun Fish Tacos have a flavor combination explodes with deliciousness. They're spicy, cool, soft, crispy, hearty and a touch sweet -- all at once! You simply won't be able to get enough!

Course: Main Course

Cuisine: Mexican

Keyword: taco Tuesday recipes, easy fish dinners

Servings: 5

Calories: 320 kcal

Author: Valentina K. Wein

Ingredients

• grapeseed oil for the pan (or other neutral oil, like vegetable)
• 10 (8-inch) flour or corn tortillas
• 1 pound Mahi Mahi fillet (or other firm, mild white fish like cod)
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¾ teaspoon ground oregano
• ¾ teaspoon smoked paprika
• ¾ teaspoon ground thyme
• ¾ teaspoon salt
• ¼ teaspoon cayenne pepper
• pinch freshly ground black pepper
• 2 medium-sized avocados
• 2 teaspoons fresh lemon juice
• 3 cups Quick Spicy Pickled Cabbage (click here for the recipe)
• 1 cup Romaine lettuce, shredded
• ¾ cup sour cream
• ¾ cup El Pato Salsa de Chili Fresco (or another salsa you like)
• sliced black olives and diced fresh tomato for garnish (optional)

Instructions

1. Coat the bottom of a large sauté pan with the oil and place it over medium-high heat. Add as many of the tortillas as you can fit. Sauté each side for a minute or so, until they're crisp. Use kitchen tongs or a fork to fold each one in half. Repeat until all of the tortillas are done, placing them on a large plate as you go. Set aside.
2. Place the fish fillets on a clean, dry surface and coat the bottom of the same large sauté pan with a bit more oil. Preheat the pan over high heat and in a small bowl, combine the garlic powder, onion powder, oregano, paprika, salt, thyme and cayenne. Sprinkle both sides of the fillets evenly with the spice mix and a bit of black pepper, placing them directly in the hot pan as you go. (You should hear a sizzling sound when they hit the pan -- if you don't it's not hot enough yet.)
3. Sauté the fish just until it's cooked through, 2 to 3 minutes per side. Remove from the pan and set aside to cool on a large covered plate. Once it's cool enough to touch, use your hands to break it into smaller pieces (not too small -- they should be bigger than bite-sized.)
4. In a small bowl, use a fork to mash the avocados. Add the lemon juice and season to taste with salt and pepper (Here's how.) Set aside. (Here's How to Peel and Cut an Avocado.)

Assembly

1. Fill the prepared taco shells, evenly distributing the ingredients in the following order:
2. pickled cabbage, fish, lettuce, sour cream, avocado and salsa.
3. Garnish each one with the olives and tomatoes.
4. Serve!

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