These Blackened Fish Tacos are packed with flavor! The fish gets a nice, spicy char, and the tangy chipotle-lime sauce adds a kick that will make you smile.
My favorite part? Piling on the toppings! Fresh veggies and a squeeze of lime always make each bite better. Just when you think you can’t eat another, you’ll find yourself reaching for more! 🌮
Key Ingredients & Substitutions
White Fish: Cod and tilapia are great choices for this recipe due to their mild flavor and flaky texture. If you prefer, you can use haddock or snapper. For a heartier option, salmon works too but will change the taste and texture slightly.
Blackening Seasoning: Store-bought is convenient, but homemade can be fun! Mix paprika, cayenne pepper, garlic powder, onion powder, and dried thyme for a fresh take. Adjust the spice level to your liking, especially if you want it milder.
Corn Tortillas: Corn tortillas are traditional and add wonderful flavor. If you can’t find them, flour tortillas can work, but they won’t have the same authentic taste. Look for gluten-free options if needed!
Red Cabbage: This adds crunch and color. You can substitute with green cabbage or even shredded lettuce for a lighter touch. I find red cabbage offers a great flavor and it looks vibrant!
Chipotle in Adobo: Can’t find it? Try using smoked paprika or a bit of sriracha for a different kick. Aim for balance; don’t let it overwhelm the sauce.
What’s the Best Way to Blacken Fish?
Blackening fish creates a tasty crust that’s packed with flavor. Here’s how to get it just right:
- Start with dry fish fillets. Pat them with paper towels to remove moisture, making it easier to achieve that blackened crust.
- Evenly coat both sides with blackening seasoning. Ensure it’s well covered for a full flavor experience.
- Use a hot skillet! Preheat your skillet over medium-high heat. A good, non-stick skillet or cast iron is perfect for this job.
- Add oil once the pan is hot, just enough to coat the bottom. This helps with that perfect sear.
- Don’t overcrowd the pan; cook in batches if needed. This ensures each piece gets that lovely crust.
- Listen for the sizzling sound and cook for 3-4 minutes per side. You want a nice char without burning!
How to Make Blackened Fish Tacos With Chipotle-Lime Sauce
Ingredients You’ll Need:
For the Tacos:
- 1 lb white fish fillets (like cod or tilapia)
- 2 tbsp blackening seasoning (store-bought or homemade)
- 8 corn tortillas
- 2 cups red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup queso fresco, crumbled (optional)
For the Chipotle-Lime Sauce:
- 1/2 cup mayonnaise
- 1 tbsp chipotle in adobo sauce (minced)
- 1 tbsp lime juice
- 1 tsp garlic powder
- Salt to taste
How Much Time Will You Need?
This delicious recipe will take about 30 minutes in total. You’ll spend around 10 minutes prepping the ingredients and whipping up the sauce, and about 20 minutes cooking the fish and assembling your tacos. It’s a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a medium bowl, combine the mayonnaise, minced chipotle in adobo, lime juice, garlic powder, and a pinch of salt. Whisk everything together until it’s nice and smooth. Taste it and adjust the seasoning if you want, then set the sauce aside for later.
2. Season the Fish:
Take your fish fillets and pat them dry with paper towels. This will help the seasoning stick. Rub the blackening seasoning all over both sides of the fish to give it plenty of flavor.
3. Cook the Fish:
Heat a large skillet over medium-high heat and add a small drizzle of oil. When the oil is hot, carefully place the seasoned fish fillets in the skillet. Cook for about 3-4 minutes on each side, or until the fish is opaque and has a lovely blackened crust. Once cooked, remove the fish from the skillet and break it into bite-sized pieces.
4. Warm the Tortillas:
In a clean skillet or directly over the burner flame, warm the corn tortillas for a few seconds on each side until they are soft and flexible. This helps them hold all the amazing fillings!
5. Assemble Tacos:
On each warmed tortilla, layer a handful of shredded red cabbage, some pieces of the blackened fish, and a sprinkle of chopped cilantro. Drizzle over the chipotle-lime sauce and add crumbled queso fresco on top if you like it cheesy.
6. Serve:
Serve your tacos with lime wedges on the side so everyone can squeeze some fresh lime juice over the top. Enjoy your delicious blackened fish tacos!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia are great choices, you can easily substitute them with other white fish like haddock or halibut. Just make sure to choose fish that can hold up to cooking without falling apart.
How Do I Make This Recipe Spicier?
If you want more heat, you can add extra minced chipotle in adobo sauce to the chipotle-lime sauce. Alternatively, sprinkle some cayenne pepper over the fish before cooking for an added kick!
Can I Prep for This Recipe in Advance?
Yes, you can prepare the chipotle-lime sauce a day ahead and store it in the fridge. For the fish, season it up to an hour before cooking to let the flavors penetrate – just keep it covered in the refrigerator until you’re ready to cook.
How to Store Leftovers?
Store any leftover fish and toppings separately in airtight containers in the refrigerator for up to 2 days. To reheat, gently warm the fish in a skillet over low heat to prevent it from drying out. Assemble the tacos fresh just before serving for the best texture!
