Blackened Fish Tacos

During my travels along Mexico’s Pacific coast, I fell in love with the vibrant flavors of Blackened Fish Tacos a dish that perfectly captures the spirit of seaside living.

Originating from Baja California, these tacos are a delicious blend of land and sea, featuring smoky, spicy fish nestled in warm tortillas and topped with crisp cabbage and tangy sauce.

Every bite feels like sunshine, ocean breeze, and fiesta vibes all rolled into one delicious experience! 

Ingredients

Here are the ingredients you’ll need to make these flavorful tacos, broken down by component.

For the Blackening Seasoning:

• 1 tablespoon paprika: This forms the base of the seasoning with its mild, sweet flavor and vibrant color.
• 2 teaspoons ancho chile powder: Provides a mild heat with smoky, fruity notes.
• 1 teaspoon smoked paprika: Adds a deep, smoky flavor that is essential for that “blackened” taste.
• 1/2 teaspoon cayenne pepper: Use more or less depending on your preferred spice level.
• 1 1/2 teaspoons ground cumin: Offers a warm, earthy flavor that pairs well with the other spices.
• 3/4 teaspoon ground coriander: Lends a bright, citrusy note to the blend.
• 1 1/2 teaspoons garlic powder: A savory essential for any good spice mix.
• 1 1/2 teaspoons onion powder: Adds a subtle, sweet, and savory depth.
• 1 teaspoon dried oregano: Contributes a classic peppery, earthy flavor.
• 2 teaspoons fine sea salt: Ties all the flavors together; adjust to your taste.

For the Tacos and Sauce:

• 1 1/2 lbs cod, or other firm white fish: Cod is great because it’s flaky yet firm enough not to fall apart. Tilapia or mahi-mahi are also excellent choices.
• 3 tablespoons salted butter: Pan-frying the fish in butter is key to getting a rich flavor and a perfect blackened crust.
• 1/4 cup mayonnaise: This creates a creamy, rich base for the white sauce.
• 1/4 cup sour cream: Adds a slight tang and lightens up the mayonnaise.
• 1 tablespoon lime juice: Always use fresh lime juice for the brightest, most authentic flavor.
• 2 cups shredded cabbage: Provides a refreshing, crunchy texture that contrasts beautifully with the soft fish.
• 1/2 cup pico de gallo: Use store-bought to save time or make your own for maximum freshness.
• Corn tortillas, warmed: Corn tortillas are traditional for this style of taco and offer a nice, sweet corn flavor.
• Lime wedges, for serving: A final squeeze of lime brightens up all the flavors.

Note: This recipe makes enough for 4-6 servings, perfect for a family meal or feeding a small crowd.

Variations

While the classic recipe is a hit, it’s also incredibly easy to customize.

• Different Proteins: This blackening spice is fantastic on more than just fish! Try it on shrimp, scallops, or even thin chicken cutlets for a different take.
• Dairy-Free: To make the sauce dairy-free, use a plant-based sour cream or substitute it with more vegan mayonnaise. Pan-fry the fish in oil or a dairy-free butter substitute.
• Flavor-Enhancing Add-ins: Add sliced avocado for extra creaminess, pickled red onions for a tangy kick, or a sprinkle of cotija cheese for a salty finish. A handful of fresh cilantro is also a delicious addition.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Equipment You Need

• Large Nonstick Skillet: Essential for cooking the delicate fish without it sticking and to achieve a great crust.
• Small and Medium Mixing Bowls: For mixing the spice blend and the creamy white sauce.
• Cutting Board and Sharp Knife: For prepping the fish and any fresh toppings.
• Whisk: To ensure your white sauce is smooth and well-combined.

How to Make Blackened Fish Tacos?

This recipe comes together quickly, making it ideal for any night of the week. By the time the fish is perfectly blackened and flaky, you’ll have everything ready for assembly.

Step 1: Prepare the Seasoning and Sauce

In a small bowl, whisk together all the spices for the blackening seasoning. This blend is the heart of the recipe, so mix it well to ensure the flavors are evenly distributed. In a separate bowl, prepare the white sauce by whisking together the mayonnaise, sour cream, fresh lime juice, and one teaspoon of the reserved blackening seasoning. Whisk until it’s smooth, then place it in the refrigerator to chill while you prepare the rest of the meal.

Step 2: Season the Fish

Pat your fish fillets dry with a paper towel. This helps the seasoning stick and ensures the fish gets a nice sear in the pan. Sprinkle the blackening seasoning generously over all sides of the fish, pressing it in gently. Let the seasoned fish sit for at least 15-30 minutes at room temperature. This brief marinating period allows the flavors to penetrate the fish.

Step 3: Cook the Fish

Melt the butter in a large nonstick skillet over medium-high heat. Once the butter is foamy and the pan is hot, carefully place the seasoned fish fillets in the skillet. Be sure not to overcrowd the pan; cook in batches if needed. Cook for about 3-4 minutes on each side, until the outside is deeply browned and the fish is cooked through and flakes easily with a fork.

Step 4: Assemble the Tacos

Gently flake the cooked fish into large chunks. Warm your corn tortillas according to package directions. To assemble, layer the flaky fish onto a warm tortilla, then top with shredded cabbage, a spoonful of pico de gallo, and a generous drizzle of the creamy white sauce. Serve immediately with extra lime wedges on the side for squeezing.

🇲🇽 Taste of Baja California, Mexico: The Home of Blackened Fish Tacos

If you ever travel through Baja California, especially coastal towns like Ensenada and Rosarito, you’ll quickly discover that fish tacos are more than just food.

They’re a symbol of seaside life. Born from the fishing culture of Mexico’s Pacific coast, these tacos celebrate fresh local seafood, bold spices, and simple street-style cooking. 

Each bite captures the essence of Baja’s surf culture, warm beaches, and the laid-back coastal spirit that defines Mexican cuisine. 🇲🇽

Additional Tips for Making this Recipe Better

After making these tacos more times than I can count, I’ve learned a few things that take them from great to amazing.

• Don’t skip the rest time: Letting the seasoning sit on the fish for at least 15 minutes really makes a difference. I find it allows the spices to “bloom” and creates a much deeper flavor in the final dish.
• Heat your tortillas: This seems like a small step, but a warm, pliable corn tortilla is so much better than a cold, stiff one. I like to warm mine for a few seconds directly over a gas burner or in a dry skillet.
• Make extra seasoning: I always mix up a double or triple batch of the blackening seasoning. It stores well in an airtight container for months and is fantastic on chicken, shrimp, and even roasted vegetables.

How to Serve Blackened Fish Tacos?

In coastal towns like Ensenada and Cabo San Lucas, blackened fish tacos are a way of life  often served fresh off beachside grills. 

Traditionally enjoyed with warm corn tortillas, shredded cabbage, creamy sauce, and a squeeze of lime, they pair beautifully with a cold cerveza or a splash of horchata. 

Whether eaten by the ocean or at home, these tacos bring a true taste of Mexico’s coastal culture and culinary warmth. 🇲🇽

Make Ahead and Storage

A little prep can make taco night even easier, and leftovers are a treat.

Make Ahead: The blackening seasoning and the white sauce can both be made up to 3 days in advance. Store the spice mix in an airtight container at room temperature and the sauce in an airtight container in the refrigerator.

Storing: Leftover cooked fish can be stored in an airtight container in the refrigerator for up to 2 days. Store the tortillas and toppings separately.

Reheating: Fish can be tricky to reheat. I find the best way is to warm it gently in a skillet over low heat for a few minutes until just heated through. You can also microwave it in short 20-second bursts, but be careful not to overcook it.

Nutritional Information

This is an estimated nutritional outline for one serving.

• Calories: 450-550 kcal
• Protein: 35g
• Carbohydrates: 25g
• Fat: 22g

Why You’ll Love This Recipe?

Here are just a few reasons why these blackened fish tacos will become a staple in your home.

• Quick and Easy: This entire meal comes together in about 30 minutes, making it the perfect solution for a busy weeknight when you want something delicious without the fuss.
• Bursting with Flavor: The homemade blackening seasoning is the star, offering a complex blend of smoky, spicy, and savory notes that perfectly complements the mild fish.
• Healthy and Light: These tacos are packed with lean protein and fresh vegetables. They are incredibly satisfying without feeling heavy or greasy.
• Fun and Customizable: Tacos are always a fun meal to eat, and this recipe is easy to adapt. Everyone can build their tacos just the way they like them, making it a guaranteed crowd-pleaser.