These tasty blackened fish tacos are packed with flavor! The crispy fish meets a zesty chipotle-lime sauce that adds a nice kick to each bite. Perfect for taco night!
Every time I make these tacos, I feel like a chef! Just grill the fish, whip up that sauce, and you have a fun meal. Don’t forget the toppings—they really complete the taco magic!
Key Ingredients & Substitutions
White Fish: Tilapia, cod, and mahi-mahi work great here. If you’re looking for a sustainable choice, try using sustainable seafood options like pollock or barramundi. If you prefer something else, even shrimp or portobello mushrooms can be a fun substitute for a different taste!
Spices: Smoked paprika is essential for that deep flavor. If you don’t have it, regular paprika or a dash of chili powder can work, but the taste will be slightly different. For a milder kick, reduce the cayenne pepper or leave it out altogether.
Red Cabbage: This adds color and crunch. If you can’t find it, green cabbage or even sliced radishes can provide a nice texture. Tossing in a handful of carrots can also enhance the crunchiness!
Sour Cream or Greek Yogurt: I love using Greek yogurt for its tanginess and creaminess. If you’re dairy-free, try using coconut yogurt or cashew cream as a great alternative that will still blend nicely.
How Do I Get the Perfect Blackened Crust on the Fish?
Creating that blackened crust is all about the right cooking technique. Here’s how to achieve it:
- Start by preheating your pan on medium-high heat; it needs to be hot to sear the spices.
- Coat fish fillets evenly with olive oil, and be generous with the spice mix, pressing it onto the fish.
- Once the pan is hot, add the fish and resist the urge to move it around. Let it sear for 3-4 minutes on each side.
- The fish should be golden brown and have a slightly charred look. If it’s browning too quickly, reduce the heat a bit.
How to Make Blackened Fish Tacos With Chipotle-Lime Sauce
Ingredients You’ll Need:
For the Fish:
- 1 pound white fish fillets (such as tilapia, cod, or mahi-mahi)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Salsa:
- 1 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt to taste
For the Chipotle-Lime Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1-2 tablespoons chipotle in adobo sauce (adjust for spice level)
- 1 tablespoon lime juice
- Salt to taste
For Serving:
- Corn tortillas (6-8 pieces)
- Lime wedges
- Crumbled queso fresco (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15-20 minutes of cooking time. In total, you should be ready to enjoy these delicious tacos in about 35-40 minutes. Quick and satisfying!
Step-by-Step Instructions:
1. Prepare the Fish:
Start by mixing the smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and pepper in a small bowl. Once combined, take your fish fillets and coat them with olive oil. Rub the spice mixture onto both sides of the fish, ensuring it’s well-coated.
2. Cook the Fish:
Heat a non-stick skillet over medium-high heat. When the skillet is hot, place the seasoned fish into the pan and cook for about 3-4 minutes on each side, or until the fish is fully cooked and has a lovely blackened crust. Once done, remove the fish from the heat and flake it into bite-sized chunks.
3. Make the Cabbage Salsa:
In a mixing bowl, combine the shredded red cabbage, chopped cilantro, lime juice, and a pinch of salt. Toss everything together gently until the cabbage is well-coated with lime juice. Set this aside while you prepare the sauce.
4. Prepare the Chipotle-Lime Sauce:
In a separate bowl, mix the sour cream (or Greek yogurt), chipotle in adobo sauce (you can adjust the amount based on how spicy you want it), lime juice, and a pinch of salt. Stir everything together until it’s creamy and well blended.
5. Assemble the Tacos:
To warm the corn tortillas, you can either heat them in a skillet for a few seconds on each side or microwave them for a quick warm-up. For each tortilla, layer some of the flaked fish on top, add a generous spoon of the cabbage salsa, and drizzle with the chipotle-lime sauce.
6. Serve:
Serve your tacos immediately and garnish with fresh lime wedges. If you like, sprinkle some crumbled queso fresco on top for an extra bit of flavor. Enjoy your tasty fish tacos!
Can I Use Frozen Fish for This Recipe?
Yes, you can use frozen fish, but it’s important to fully thaw it first! Thaw fish in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for a quicker method. Make sure to pat the thawed fish dry with paper towels to ensure a nice sear when cooking.
What Can I Substitute for Sour Cream?
If you want to replace sour cream in the chipotle-lime sauce, Greek yogurt is a great option for a similar tangy flavor. You could also use a dairy-free yogurt for a vegan twist. Just make sure to adjust the salt and lime juice to taste!
How to Store Leftover Tacos?
To store leftovers, keep the components separate. Store the fish, salsa, and chipotle-lime sauce in airtight containers in the fridge for up to 2 days. When you’re ready to eat, reheat the fish in a skillet over medium heat until warmed through, then assemble your tacos fresh!
Can I Make the Cabbage Salsa Ahead of Time?
Yes, you can prepare the cabbage salsa in advance! Just mix all the ingredients and store it in the refrigerator for up to 24 hours. This will allow the flavors to meld together, making it even tastier when you’re ready to assemble your tacos!
