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Blackened fish tacos are perfect for quick dinners when you want something flavorful without a fuss. They come together in under 30 minutes using straightforward ingredients and deliver a satisfying mix of smoky spice, fresh pico de gallo, and creamy avocado crema. These tacos have become my favorite anytime meal when I want to impress without spending hours in the kitchen.
I discovered this recipe one evening when craving something bold but quick and now it’s a staple for easy entertaining.
Ingredients
- One pound white fish: Choose firm varieties like cod or tilapia for even cooking and flaky texture
- Blackened seasoning: Adds that smoky, spicy coating Be sure to use a fresh blend or make your own for the best flavor punch
- Pico de gallo: Fresh tomatoes, onions, and cilantro brighten the dish Pick ripe tomatoes and crisp onions for that fresh bite
- Avocado crema: Creamy cooling contrast made by blending ripe avocado with lime juice and sour cream or yogurt Select creamy, soft avocados at peak ripeness
- Flour tortillas: Soft and sturdy to hold all the fillings Warm fresh tortillas just before assembling for best texture
Instructions
- Season The Fish:
- Cover both sides of the fish fillets generously with blackened seasoning and press it in gently This crust forms the spicy outer layer that is the hallmark of blackened fish
- Cook The Fish:
- Heat a cast iron skillet or heavy frying pan over medium-high heat Add a small drizzle of oil then place the seasoned fish in the hot pan Cook for about three to four minutes on each side Avoid moving the fish too much so the crust can develop nicely The fish should easily flake with a fork when done
- Prepare Pico De Gallo:
- While the fish cooks, dice tomatoes finely along with red onion and chop fresh cilantro Combine them in a bowl and squeeze fresh lime juice over the mix Season lightly with salt and set aside Allowing this to rest helps the flavors meld
- Make Avocado Crema:
- Scoop out ripe avocado into a bowl Add a squeeze of lime juice and a spoonful of sour cream or plain yogurt Mash until smooth and creamy Adjust lime for brightness and salt to taste
- Assemble Tacos:
- Warm the flour tortillas on a dry skillet or in the microwave just until soft Layer each tortilla with a piece of cooked fish Add a spoonful of pico de gallo and a drizzle of avocado crema Fold and serve immediately while warm
My favorite part has to be the blackened crust It has a deep, smoky flavor that pairs perfectly with the cool, tangy crema One time I made this for a family cookout and everyone asked for seconds The dish always brings a little celebration to the table
Storage Tips
Store leftover fish separately in an airtight container for up to two days Refrigerate pico and crema separately to keep them fresh Tortillas are best warmed fresh but can be wrapped tightly in foil to maintain softness for a day
Ingredient Swaps
Try using corn tortillas if you prefer a more traditional taco base Use Greek yogurt instead of sour cream for a lighter crema Green tomatoes or tomatillos in place of red tomatoes add a nice tartness to the pico de gallo
Serving Ideas
Serve alongside a simple cabbage slaw or Mexican street corn for a fuller meal Add pickled jalapeños or a squeeze of hot sauce if you like extra heat
These blackened fish tacos combine bold flavors with quick preparation for a satisfying meal anytime.
Frequently Asked Recipe Questions
- → What type of fish works best for blackening?
White, firm fish like cod, tilapia, or snapper hold up well to blackening and cooking quickly without falling apart.
- → How is blackened seasoning made?
It’s typically a blend of paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper for bold, smoky heat.
- → Can I prepare the avocado crema ahead of time?
Yes, blend ripe avocado with lime juice and a splash of sour cream or yogurt; store chilled to maintain freshness.
- → What’s the best way to cook blackened fish?
Heat a hot cast-iron skillet with oil, sear each side for 3-4 minutes until a dark crust forms and fish flakes easily.
- → How do I keep tortillas warm and soft?
Wrap them in foil and heat in a low oven for a few minutes or warm on a dry skillet just before serving.