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    Home » Fish & Shellfish » Blackened Fish Tacos

    Blackened Fish Tacos

    Apr 18, 2021 · by Valentina · 34 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Blackened Fish Tacos have an amazingly delicious flavor combination. 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.prepeared balckened fish tacos with spanish olive on top

    These tacos are an incredible fusion of delicious flavors, and you'll want to savor every bite. They're refreshing, tangy and spicy.

    pickled ccabbage in Mason jars

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

    bowls of fillings for fish tacos

    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. 😉

    raw sole fillets with spice mix on top

    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.

    large fillet of sole in cast iron skillet with spices

    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.

    pieces of blackened sole fillets for tacos

    I hope you love these Blackened Fish Tacos as much as my family and I do!

    close up of fish tacos with 3 wedges of lime

    More delicious taco recipes:

    • Halibut Blood Orange Ceviche Tacos
    • Pepper Jack Turkey Lettuce Tacos
    • Pickled Tomato-Pulled Pork Tacos
    • The Ultimate Breakfast Taco
    • Spicy Potato Soft Tacos
    • Roasted Cauliflower Al Pastor Tacos
    three blackened fish tacos on green bowl

    Blackened Fish Tacos

    Valentina K. Wein
    Blackened Fish Tacos have an amazingly delicious flavor combination. 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 should be made at least three hours ahead of time.
    5 from 9 votes
    Print
    Prep Time 45 mins
    Cook Time 15 mins
    Making/Marinating cabbage 3 hrs
    Total Time 4 hrs
    Course Main Course
    Cuisine Mexican
    Servings 5
    Calories 329 kcal

    Ingredients
      

    Spice mix

    • 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

    Fillings

    • 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)

    Instructions
     

    • 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.

    Notes

    Calorie count is only an estimate.
    Keywords taco Tuesday recipes, easy fish dinners
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    More Fish & Shellfish

    • Pan-Seared Sea Bass with Lemon Pepper Sauce
    • Fish Puttanesca in 30 Minutes
    • Blackened Mexican Salmon with Lime
    • Salmon Burgers with Lemon and Dill (Made with Fresh Salmon)

    Reader Interactions

    Comments

    1. David

      August 20, 2014 at 2:49 pm

      I can't wait to try this, Valentina! I am a huge fan of fish tacos, and I know this one will be just a little different! I will report back!

      Reply
      • valentina

        August 21, 2014 at 11:36 pm

        Thanks, David. 🙂

        Reply
    2. Caroline

      August 02, 2016 at 1:52 pm

      This was amazing and is now our favourite meal - we are now planning a ton of dinner parties so we can share the love!!! And the pickled cabbage was soooooooo tasty (used soy sauce & harissa paste and it worked really well) Thank you, can't wait to try more of your recipes ?

      Reply
      • valentina

        August 02, 2016 at 3:48 pm

        Thanks so much, Caroline! So happy you tired and loved it, and I look forward to you trying more. It's one of our absolute favorites! 🙂

        Reply
    3. Christina Conte

      April 19, 2021 at 1:21 pm

      Fish tacos are one of my favorite meals and these look stupendous! I love the pickled cabbage as you know me and vinegar! Now I want these for dinner!

      Reply
      • valentina

        April 20, 2021 at 1:12 pm

        Thank you, Christina. I even skipped the cilantro! 😀 ~Valentina

        Reply
    4. Chef Mimi

      April 19, 2021 at 2:44 pm

      Oh these look good. I love the spices you used. I can’t really blacken anything on my stove without setting off the fire alarm! But I love everything you used including the fish in these! Perfect for spring and summer!

      Reply
      • valentina

        April 20, 2021 at 1:11 pm

        Thanks so much, Mimi. Funny you should say that because even with my fan on high, I'm known to set off the fire alarm. Worth it, though. 😉 ~Valentina

        Reply
    5. Dawn - Girl Heart Food

      April 20, 2021 at 4:25 am

      I could always, always, go for tacos and these look scrumptious! And, even better, it just happens to be taco Tuesday!

      Reply
      • valentina

        April 20, 2021 at 1:10 pm

        Ha! Didn't realize it's Tuesday. Perfect! 😀 Thanks so much, Dawn. 🙂 ~Valentina

        Reply
    6. Liz

      April 20, 2021 at 3:22 pm

      Oh, boy, these fish tacos look amazing! What a great idea for a summer party---but these will be on our menu before that.

      Reply
      • valentina

        May 04, 2021 at 5:00 pm

        So excited for summer parties as the world begins to open up. Thanks, Liz. 🙂 ~Valentina

        Reply
    7. David @ Spiced

      April 21, 2021 at 4:23 am

      I've been craving fish tacos lately! Maybe its the arrival of warmer air? Either way, these tacos sound amazing. That sauce is a great way to boost the flavor, but I have to admit that I've never seen olives in a taco. I'm intrigued! I like big, strong flavors, so I'm pretty sure I would love these blackened fish tacos. Now I just need to figure out how to bring Hawaii to my backyard! 🙂

      Reply
      • valentina

        April 22, 2021 at 9:34 am

        Ha! I'd like Hawaii in my backyard, too! Especially the super warm water! Thanks, David. 🙂 ~Valentina

        Reply
    8. 2pots2cook

      April 21, 2021 at 4:37 am

      Love your idea of serving everything so guys can combine the ingredients as they like ! Perfect for summer day at the beach !

      Reply
      • valentina

        April 22, 2021 at 9:33 am

        Ahh, a day a the beach! Sounds perfect. Thank you, Davorka. 🙂 ~Valentina

        Reply
    9. Jeff the Chef @ Make It Like a Man!

      April 21, 2021 at 6:38 am

      This sounds so delicious! Your fish looks amazing. And cream-honey-chipotle? Yes!

      Reply
      • valentina

        April 22, 2021 at 9:33 am

        Thanks so much, Jeff! 🙂 ~Valentina

        Reply
    10. John / Kitchen Riffs

      April 21, 2021 at 7:49 am

      Love fish tacos. Any taco, really, but those made with fish are special. Love how you've flavored yours, too. Thanks!

      Reply
      • valentina

        April 22, 2021 at 9:28 am

        Many thanks, John. Fish tacos do seem special, don't they? Love that. 🙂 ~Valentina

        Reply
    11. Eva Taylor

      April 22, 2021 at 5:11 am

      Wow! These look great. We love fish tacos so I’m definitely going to try this recipe. I’m over from Jeff, Make it like a Man.

      Reply
      • valentina

        April 22, 2021 at 9:28 am

        Hi Eva! Thank you so much for visiting my site. (I love Jeff's recipes!) Hope you love this recipe and have a great weekend. 🙂 ~Valentina

        Reply
    12. David Scott Allen

      April 22, 2021 at 5:41 am

      As you know from my comment seven years ago (!), I love fish tacos, and still do. I am teaching a tortilla making class tonight to some of our students (both corn and flour), and will need to be having some tacos pretty soon to use up all the tortillas I’ll be making. I’ve made a variation on yours (I don’t use either dried garlic or onion) and they come out pretty perfect! The pickled cabbage is a big part of this! And the avocados! I don’t think I could have a fish taco without avocado.

      Reply
      • valentina

        April 22, 2021 at 9:33 am

        Thanks, David. SO cool you are teaching tortilla making! I have a tortilla press I haven't used for way too many years. And I'm so with you on the avocado. I need it (or guacamole!) with any taco. 🙂 ~Valentina

        Reply
    13. Marissa

      April 22, 2021 at 8:59 am

      I love everything about these fish tacos, Valentina! The blackened fish and that crunchy, tangy, spicy slaw look divine!

      Reply
      • valentina

        April 22, 2021 at 9:30 am

        Thanks so much, Marissas! Enjoy. 🙂 ~Valentina

        Reply
    14. Kathy @ Beyond the Chicken Coop

      April 25, 2021 at 11:00 am

      I'm a huge fan of fish tacos and I can't wait to give yours a try. I really love the blackened seasoning you put on the fish. Talk about flavor! These look amazing.

      Reply
      • valentina

        May 04, 2021 at 4:57 pm

        Thank you, Kathy. Enjoy! 🙂 ~Valentina

        Reply
    15. Liz

      April 25, 2021 at 3:11 pm

      This is a perfect way to shake up our menu!! I'm stuck on beef tacos and it's getting old. These sound magnificent!!

      Reply
      • valentina

        May 04, 2021 at 4:58 pm

        Yes, let's shake up the menu. Love that. Enjoy and thank you! 🙂 ~Valentina

        Reply
    16. Karen (Back Road Journal)

      April 28, 2021 at 9:04 am

      I like everything you have included in your fish tacos, down to the sole you used.

      Reply
      • valentina

        May 04, 2021 at 4:57 pm

        Yay! Thanks so much, Karen. 🙂 ~Valentina

        Reply
    17. Eha

      February 18, 2022 at 2:51 pm

      A pile of wraps, all your delicious ingredients, a wee bit more spice this side of the ocean . . . and a group of laughing friends doing their 'own thing' around the table with glasses filled . . . utter perfection !

      Reply
      • valentina

        February 22, 2022 at 8:03 pm

        So happy this looks good to you, Eha. Thank you! I always love more spice. 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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