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.
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.
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)
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Preheat the oven. Preheat the oven to 375°F.
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Prepare the spice mix. In a small bowl, combine the garlic powder, onion powder, ground thyme, ground oregano, paprika, salt and cayenne. Set aside.
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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.)
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Prepare the fillings. Add the sliced avocados, pickled cabbage, salsa, chopped tomatoes, shredded lettuce, sliced olives and lime wedges in serving bowls. Set aside.
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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.
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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.
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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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David says
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!
valentina says
Thanks, David. 🙂
Caroline says
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 ?
valentina says
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! 🙂
Christina Conte says
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!
valentina says
Thank you, Christina. I even skipped the cilantro! 😀 ~Valentina
Chef Mimi says
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!
valentina says
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
Dawn - Girl Heart Food says
I could always, always, go for tacos and these look scrumptious! And, even better, it just happens to be taco Tuesday!
valentina says
Ha! Didn’t realize it’s Tuesday. Perfect! 😀 Thanks so much, Dawn. 🙂 ~Valentina
Liz says
Oh, boy, these fish tacos look amazing! What a great idea for a summer party—but these will be on our menu before that.
valentina says
So excited for summer parties as the world begins to open up. Thanks, Liz. 🙂 ~Valentina
David @ Spiced says
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! 🙂
valentina says
Ha! I’d like Hawaii in my backyard, too! Especially the super warm water! Thanks, David. 🙂 ~Valentina
2pots2cook says
Love your idea of serving everything so guys can combine the ingredients as they like ! Perfect for summer day at the beach !
valentina says
Ahh, a day a the beach! Sounds perfect. Thank you, Davorka. 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man! says
This sounds so delicious! Your fish looks amazing. And cream-honey-chipotle? Yes!
valentina says
Thanks so much, Jeff! 🙂 ~Valentina
John / Kitchen Riffs says
Love fish tacos. Any taco, really, but those made with fish are special. Love how you’ve flavored yours, too. Thanks!
valentina says
Many thanks, John. Fish tacos do seem special, don’t they? Love that. 🙂 ~Valentina
Eva Taylor says
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.
valentina says
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
David Scott Allen says
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.
valentina says
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
Marissa says
I love everything about these fish tacos, Valentina! The blackened fish and that crunchy, tangy, spicy slaw look divine!
valentina says
Thanks so much, Marissas! Enjoy. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop says
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.
valentina says
Thank you, Kathy. Enjoy! 🙂 ~Valentina
Liz says
This is a perfect way to shake up our menu!! I’m stuck on beef tacos and it’s getting old. These sound magnificent!!
valentina says
Yes, let’s shake up the menu. Love that. Enjoy and thank you! 🙂 ~Valentina
Karen (Back Road Journal) says
I like everything you have included in your fish tacos, down to the sole you used.
valentina says
Yay! Thanks so much, Karen. 🙂 ~Valentina