Blackened Fish Tacos

Of all the ways to prepare fish for tacos, using blackening seasoning takes the prize for flavor. That’s not to say other fish taco recipes fall flat. Beer-battered fish tacos have an appealingly mild, crunchy exterior, whereas our ultimate fish tacos are marinated and grilled to a smoky finish. But neither tops our recipe for blackened fish tacos with its blend of herbs and spices and lightly charred crust.

First things first: Blackened doesn’t mean burnt. When fish is coated in a spice blend and fried in butter in a hot skillet, the herbs and spices darken. Remove the fish from the pan the moment it flakes easily, and the spicy crust appears nearly black. If cod is actually burned, the fillets are overcooked and chewy and the coating tastes acrid and bitter—a far cry from the aromatic, complex flavors of perfectly cooked blackened fish.

With so much flavor in the fish, you can go easy on the taco toppings, which is a big advantage if you tend to overstuff your tortillas. This recipe includes a three-ingredient crema that mellows the blackened cod’s spiciness. We also recommend shredded cabbage and mild salsa, which offset the blackening seasoning and add fresh crunch.

Blackened Fish Taco Ingredients

• Blackening seasoning: This homemade seasoning blend has heavy hits of cayenne pepper, freshly ground black pepper and paprika, plus garlic powder, salt, onion powder, dried oregano and dried thyme. A thin coating gives the fillets a pleasing spiciness. Use less pepper for a milder blend.
• Cod: Pacific cod fillets cook through quickly, so you don’t risk burning the spices before the fish flakes naturally. Other whitefish fillets, such as tilapia, perch or swai, also work well in this blackened fish tacos recipe.
• Butter: Butter browns readily in a hot pan, further darkening the spice crust. It also enhances the spices’ rich, nutty flavors, especially when you use the best butter.
• Sauce: A creamy, mild crema made of mayonnaise, minced fresh cilantro and lime juice cools your mouth and makes the spicy fish taste even more flavorful. Cilantro and lime juice are both classic taco ingredients. Replace the mayonnaise with sour cream for a somewhat lighter sauce.
• Corn or flour tortillas: Enclose blackened fish tacos in corn or flour tortillas—the choice is yours. A 6-inch size comfortably holds 2 ounces of cod fillet and other fillings. Make homemade corn tortillas or flour tortillas for even better-tasting tacos.
• Cabbage: Shredded cabbage has become a taco standard because it contrasts spiciness and keeps its crunch even when drizzled with crema. Use green or white head cabbage for a traditional look or red cabbage for extra color.
• Pico de gallo: A simple fresh salsa that features raw tomatoes, onions and jalapenos puts the finishing touch on this blackened fish taco recipe. Homemade pico de gallo takes 10 minutes to prep, and store-bought versions can’t touch it for flavor.
• Lime wedges: Serve lime wedges with the blackened tacos to boost the hints of lime in the cilantro crema and pico de gallo. A spritz just before you bite brightens all the other flavors.

Directions

Step 1: Coat the fish with spices

In a large shallow dish, combine the garlic powder, salt, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper and paprika.

Add the cod fillets, two at a time, and turn them to coat their entire surface.

Step 2: Cook the fish

In a large cast-iron skillet, melt the butter over medium heat. Add the cod fillets and cook until the fish flakes easily with a fork, three to four minutes on each side.

Step 3: Mix the crema and serve

In a small bowl, whisk the mayonnaise, cilantro and lime juice until combined. Serve the fish in corn or flour tortillas with the crema, shredded cabbage, pico de gallo and lime wedges.

Editor’s Tip: Use a blender for a smoother crema. Make it ahead of time and store it in the fridge for speedier plating of the hot fish; plus, the rest time lets the flavors meld together. If you’re making a fresh batch of pico de gallo, it tastes best when prepared an hour or so before you cook the fish.

Blackened Fish Taco Variations

• Grill the fish: Cook the spice-coated fish on a medium-hot grill for a slightly smoky finish. Cook the fillets directly on a well-oiled grill grate to create light char marks, or set the cast-iron skillet on the grill and cook the cod with butter in the pan.
• Skip the tortillas: Enfold a large lettuce leaf instead of a flour or corn tortilla around the blackened cod. Butterhead lettuce varieties have enough flexibility to curve around the fish and hold together if you use a light hand with the other fillings.
• Use other toppings: For an extra kick, use thinly sliced radishes and pickled red onions. Keep the fillings mild with thin slices of sweet red pepper and a spoonful of fresh peach salsa. To build on the creamy sauce, tuck in sliced avocado and sprinkle on crumbled Cotija cheese.

How to Store Blackened Fish Tacos

Store the blackened fish, tortillas and toppings in separate airtight packaging in the refrigerator. Tortillas don’t need to be refrigerated, but they last longer at that temperature, especially once you’ve opened the bag.

How long do blackened fish tacos last?

Leftover blackened fish lasts three to four days in an airtight, refrigerated container, but it tastes best when freshly cooked. For speedy prep, make a large batch of the blackening seasoning and store it in an airtight container in a cool, dry, dark place; it stays fresh and aromatic for several months. Homemade pico de gallo tastes best the day it’s made, but it lasts up to four days. The cilantro crema keeps well for up to two weeks.

How do you reheat blackened fish for tacos?

Reheat blackened fish in a lightly oiled skillet over medium-low heat. Precooked fish dries out easily when reheated, so add a splash of water to the pan for extra moisture. Cover the pan to trap the steam and evenly reheat the cod, but expect the fish to lose its slightly crusty texture.

Blackened Fish Taco Tips

What other types of fish or shellfish can you cook with blackening seasoning?

Besides substituting other whitefish for the cod in this recipe for blackened fish tacos, put the blackening seasoning on thicker salmon or halibut fillets. Depending on the cut, these fish may take longer to cook through. Coat sushi-grade yellowfin or ahi tuna in the seasoning blend and sear the tuna for just 30 seconds on each side, leaving the center raw. Slice the tuna and serve it immediately or chilled. Use the blackening seasoning for Cajun shrimp or seared scallops, or coat and cook calamari steaks.

What else can you serve with blackened fish tacos?

Serve blackened fish tacos alongside black beans with bell peppers and rice and a tossed salad for a complete meal. Before you prepare the fish for stovetop tacos, slide a Mexican street corn bake into the oven or mix up and chill corn and black bean salad. If you’re grilling the cod, choose from our favorite grilled barbecue side dishes. Easy grilled corn with chipotle-lime butter and spicy grilled eggplant go particularly well with this blackened fish taco recipe.