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Blackened Fish Tacos Recipe
Ash Tyrrell

Blackened Fish Tacos Recipe

The first time I made these blackened fish tacos, I couldn’t believe how much flavor I got with so little effort. The smoky spice crust on the fish, the crunch of fresh cabbage, and the creamy sauce all wrapped in warm tortillas—it was perfection.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 4 fillets cod about 1 lb – firm white fish works best because it holds its shape. Avoid oily fish for a cleaner flavor.
  • 2 tbsp blackening seasoning – use a fresh spice mix for the boldest flavor.
  • 8 small corn tortillas – warm them before serving to keep them soft and pliable.
  • 1 cup pico de gallo – adds tangy freshness; make it fresh if you can.
  • 2 cups shredded cabbage – don’t use pre-frozen cabbage; fresh keeps the crunch.
  • 2 tbsp lime juice – brightens the flavors and balances the spice.
  • 2 tbsp butter – helps the fish brown without sticking.
  • 1/4 cup mayonnaise – gives the sauce creaminess.
  • 1/4 cup sour cream – adds tang; Greek yogurt works if you want it lighter.

Method
 

  1. Slice the fish into manageable pieces if needed. Coat each fillet generously with blackening seasoning. Let it sit for about 30 minutes so the spices can soak in and flavor the fish all the way through.
  2. While the fish marinates, shred the cabbage, prepare your pico de gallo, and whisk together the sauce with mayonnaise, sour cream, lime juice, and a pinch of seasoning. Set everything aside so assembly is quick and easy later.
  3. Heat a nonstick skillet over medium-high heat. Melt the butter until it foams, then add the fish. Cook each side for about 3–4 minutes until the crust is darkened but not burnt. Flip gently so the fish stays intact and flaky.
  4. Heat tortillas in a dry skillet or directly over a flame until soft and lightly toasted. This makes them more flavorful and less likely to tear when filled.
  5. Flake the fish into bite-sized pieces and place them in the warm tortillas. Top with shredded cabbage, pico de gallo, and a drizzle of the creamy sauce. Garnish with lime wedges for a final burst of freshness.

Notes

  • Marinating the fish with the spice rub for 30 minutes makes a huge difference in flavor.
  • Always use fresh tortillas—store-bought ones taste much better when warmed.
  • Don’t overcook the fish; it should flake easily but stay moist.
  • If you like spice, add a pinch of cayenne to the sauce for a kick.