Blackened Fish Tacos (Cod or Tilapia)
These Blackened Fish Tacos are seasoned with a homemade Cajun rub comprised of bold spices like paprika and cayenne pepper. These tacos are served with corn tortillas, avocado, and fresh vegetables.
Servings 8 tacos
Calories 175kcal
Ingredients
- 1 1/2 pounds white fish (cod, tilapia, etc.) Sliced lengthwise into pieces. See notes for substitutions
- 2 tablespoons unsalted butter Melted
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
Tortillas and Toppings
- 8 corn tortillas (You can use any tortilla you wish.)
- 1/4 cup chopped red cabbage
- 2-3 tablespoons chopped red onions
- 2-3 tablespoons chopped tomatoes
Instructions
- Dry the fish completely and allow the fish to come to room temperature for 15 minutes.
- Drizzle 1 tablespoon of melted butter onto both sides of the fish.
- Combine the spices in a bowl and sprinkle the spices over the fish. Be sure to season the sides of the fish.
- Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
- When the butter has melted, add the fish to the pan. Do not overcrowd the pan. The fish shouldn't touch. Cook the fish in batches if needed.
- Cook the fish for 2-3 minutes on each side until the fish is cooked through. It will turn opaque at the center. The fish will easily flake with a fork when it has finished cooking.
- Remove the fish and set aside to cool.
- Heat and warm the tortillas in accordance with instructions on the packaging. You can also char the tortillas on the grill or in the skillet.
- Assemble the tacos.
Video
Notes
- You can use halibut, tilapia, snapper, flounder, or even salmon.
- You can warm the tortillas however you want. You can pan sear, heat them in the oven, on the grill etc. Warm until soft.
- Instead of making your own blackened seasoning, you can use 1 1/2 tablespoons of a store-bought blend.
- Dry the fish thoroughly before coating it in butter or oil. Wet fish is more likely to stick to the pan.
- Avoid using fish cold and straight from the fridge. I like to pull the fish from the fridge and allow it to rest for 15 minutes.
- The pan will need to get really hot. Cast iron usually smokes. This is normal. You can use a fan over the stove or open up a window as well.
- Don’t move the fish after you have placed it down on the skillet. It’s more likely to crumble, break, and not turn out pretty! Allow it to cook and get ready for flipping.
- Use a timer while cooking the fish if you are easily distracted. It will only need to cook for 2-3 minutes on each side.
Nutrition
Serving: 1taco | Calories: 175kcal | Carbohydrates: 11g | Protein: 17g | Fat: 7g