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This blackened fish tacos recipe is easy, fast, and ultra flavorful! Flaky, tender cod has an irresistible slightly charred crust and is paired with a zesty jalapeño slaw.
Try my Easy Shrimp Tacos or Chicken Enchilada Soup next.
Why you’ll love it
I love Fish Tacos any way I can get them, but they’re extra special in this blackened fish taco recipe. The smoky, savory seasoning with a little bit of charred flavor will definitely perk up your tastebuds! We’re piling these tacos high with a crunchy, bright homemade slaw.
If you’re unfamiliar with it, blackening seasoning is a bold Creole/Cajun inspired spice blend that’s used to blacken meats and seafood. You coat the protein, pan sear it in butter, and voila — the tastiest darkened crust, while in these tacos the cod stays juicy on the inside!
What you’ll need
For the tacos
- Blackened seasoning – use your favorite brand, or try my Homemade Blackened Seasoning. It’s punchy and piquant but not what I’d call overly hot.
- Fish – cod is a flaky, mild white fish that’s great in tacos
- Butter – for pan frying to achieve that golden-to-dark crust
For serving
- Jalapeno Slaw – it’s creamy, cooling, fresh, and gives an additional flavor boost
- Tortillas – I prefer corn here
- Lime – a little bit of citrus is a must for a burst of acidity!
Did you know?
You’ll see both of the terms “blackened seasoning” and “blackening seasoning”. They’re interchangeable! The latter is more technically correct since it’s the seasoning used for the blackening process (i.e., the seasoning itself hasn’t been blackened yet). For foods that have gone through the cooking process, they’re blackened. To be super precise, these blackened tacos use blackening seasoning.
How to make blackened fish tacos
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Coat the cod with the blackened seasoning on both sides. Set aside, and prepare the jalapeno slaw in a prep bowl. Melt the butter in a skillet.
Once hot, pan sear the fish on both sides until it flakes easily with a fork and gets a nice dark exterior. Assemble the tacos, and serve with a squeeze of lime juice.
Helpful tips
- These tacos aren’t particularly spicy, but they do have a little kick. Spice levels will vary depending on how hot the jalapeño peppers you buy end up being and also how hot the specific blackened seasoning you use is.
- To warm a stack of flour tortillas at once, wrap them in foil and pop them in a 375F oven while you finish the rest of the recipe. For corn tortillas, I like to heat them in a skillet or (very carefully) right over the flame of my gas stove.
Substitutions and variations
- You could sub the blackened seasoning for low-sodium Cajun seasoning if needed.
- Instead of the slaw, you can opt for various toppings like lime crema, my Fish Taco Sauce, sour cream, salsa, Pico de Gallo, etc. I always say tacos are super flexible, so have fun with them!
- Use cod or another flaky white fish like halibut, tilapia, snapper, bass, or mahi-mahi.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This taco stand is great so that your tacos don’t fall over.
- Cast iron is perfect for pan searing fish. Here’s my Le Creuset skillet.
- Store the rest of your lime in this cute lime saver, and keep your butter in this butter dish with measurement markings.
What to serve with blackened fish tacos
- Start the meal with my restaurant-style Easy Guacamole Recipe and chips. It’s so fresh and delicious!
- I also like serving these fish tacos alongside my Avocado Corn Salad, or you could dress up some salad greens with my Chipotle Ranch Dressing.
Leftovers and storage
- The slaw can be stored for 3-5 days in the fridge, but keep in mind that it can get a bit watery and soften up over time.
- Leftover fish will keep for a day or two. Reheat over a low heat, taking care not to dry it out.
More easy taco recipes
If you made these fish tacos with blackened seasoning, please leave a star rating and review below! You can also tag me on Instagram with this or any S&L recipe you made.
Blackened Fish Tacos
Ingredients
For the fish:
- 3-4 tablespoons blackened seasoning my version is linked, or use store bought
- 1.5 pounds cod fillets see note for subs
- 2 tablespoons butter
For serving:
- Jalapeno slaw to taste
- 12 corn tortillas see note
- Lime wedges
- Avocado optional, to taste
Instructions
- Sprinkle the blackened seasoning over both sides of the fish. Let it sit while you prep the slaw.
- Prep the slaw (recipe linked in the ingredients list).
- Melt the butter in a skillet over medium-high heat. Once the pan is hot, cook the fish for 3-5 minutes/side or until it flakes easily with a fork, taking care to not overcook it. Break the fish up with your fork, then serve straight from the skillet to keep it warm; it'll continue to cook a bit more once you take it off the stove.
- Serve on warmed tortillas with the slaw and a squeeze of lime juice.
Notes
- Use cod or another flaky white fish such as tilapia, halibut, mahi-mahi, bass, or snapper.
- This recipe will generously make about 12 tacos with your typical medium-size corn tortillas, but it also depends on how much you top them. If you’re making smaller tacos e.g. with mini “street size” corn tortillas, you will be able to make more. This recipe will feed 4 adults, especially if you serve it with something else like guacamole and chips.
- See blog post for more serving suggestions!
- Nutrition info is just for the fish and corn tortillas and doesn’t include the slaw or any additional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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