Blackened Fish Tacos have a flavor combination that explodes with deliciousness. These soft tacos are spicy, cool, soft, crunchy, 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.
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. 😉
Taco Bar: Have Your Guests Make Their Own!
Whenever you have a crowd or small group for tacos, it’s fun and very easy to set everything out in serving bowls and plates, and let people make their own tacos.
This way, everyone can customize them to their own taste. Some folks will add a little of everything, and others just a couple of their favorite ingredients. This also allows everyone to control the spice level.
Recipe Tips and Substitutions
- The spice mix for the fish has a touch of cayenne. Use more of less, depending on the amount of heat you want. For a big group, you might want just a pinch in case it’s too hot for some.
- Pictured here is Petrale Sole, I also love making these with Mahi Mahi or Cod. Any mild, somewhat firm, white fish will work well. (Note that the cooking time will change slightly depending on the thickness of the fillets.)
- When I had the Blackened Fish Tacos I mentioned above in Hawaii, they were served with El Pato Salsa, which is why I chose it. However, use any salsa you like.
- You can swap black California olives for the Spanish green olives, but I would not recommend using a strong flavored olive (i.e. Kalamata).
- These are soft tacos. If you prefer, you can sauté the tortillas in hot pan with oil to crisp them.2
- I wouldn’t skip the sour cream-honey-chipotle mixture! It puts it over the top.
I hope you love these Blackened Fish Tacos as much as my family and I do!
More delicious taco recipes:
- Halibut Blood Orange Ceviche Tacos
- Pepper Jack Turkey Lettuce Tacos
- Pickled Tomato-Pulled Pork Tacos
- Roasted Cauliflower Al Pastor Tacos
April 2021: Originally published in 2014, this post has been updated with new images and information.
Blackened Fish Tacos have a flavor combination explodes with deliciousness. They're spicy, cool, soft, crunchy, hearty and a touch sweet -- all at once! You simply won't be able to get enough!
* Please note that the Pickled Cabbage in the recipe should be made at least three hours ahead of time (and ideally the day before).
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon ground oregano
- ¾ teaspoon ground thyme
- ¾ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¾ cup sour cream
- 1½ teaspoons honey
- 1½ teaspoons chipotles in adobo sauce, minced
- approximately 2 medium-sized avocados, thinly sliced
- 2½ cups Pickled Cabbage (click here for the recipe)
- 1 cup Romaine lettuce, shredded
- ¾ cup El Pato Salsa de Chili Fresco (or another salsa you like)
- ¼ cup tomato, washed and dried, finely chopped
- ¼ cup Pimiento Stuffed Spanish olives, sliced
- 2 medium-sized limes, washed and dried, cut into about 6 wedges each
- about 15 small (6 inch) flour or corn tortillas
- grapeseed oil for the pan (or other neutral oil, like vegetable)
- 1 pound Petrale Sole fillet, (or other firm, mild white fish like Cod or Mahi Mahi)
Preheat the oven. Preheat the oven to 375°F.
Prepare the spice mix. In a small bowl, combine the garlic powder, onion powder, ground thyme, ground oregano, paprika, salt and cayenne. Set aside.
Flavor the sour cream. In a small serving bowl, combine the sour cream with the chipotles in adobo and honey. Season to taste with a bit of salt. (Here's How to Season to Taste.)
Prepare the fillings. Add the sliced avocados, pickled cabbage, salsa, chopped tomatoes, shredded lettuce, sliced olives and lime wedges in serving bowls. Set aside.
Sauté the fish. Place the fish fillets on a clean, dry surface and coat the bottom of a large sauté pan with the oil. Heat the pan over high heat. While it's heating, sprinkle both sides of the fillets evenly with the spice mix. Once the pan is very hot, add a few of the coated fillets to it. You should hear a sizzling sound when they hit the pan -- if you don't, it's not hot enough yet. There should be a bit of space between each fillet, so if your pan isn't large enough for all of them, just sauté in batches. Sauté the fish just until it's cooked through, about 1 minute per side (for Petrale Sole). Once the fish is cool enough to touch, use a fork to break it into smaller pieces to fit in the tortillas. Place them on a large plate. Set aside.
Warm the tortillas. Spread the tortillas out on a sheet pan and place them in the preheated 375°F oven just until they're warm, about 5 minutes.
Serve! Place all of the prepared ingredients in their serving bowls and plates on the table and let everyone make their own tacos.
Calorie count is only an estimate.
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