Blackened Fish Tacos
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.
Servings: 12 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
Calories: 120kcal | Carbohydrates: 12g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 324mg | Potassium: 283mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
