We eat blackened fish tacos at least once a month. They never get old. I like them better than traditional beef or chicken tacos at this point. I hate to brag about my own recipes (obviously I’m biased), but I think this may be my favorite recipe on this blog.
Fish tacos are AWESOME. In my opinion, the key is the chipotle mayonnaise topping. It adds a nice spicy, creamy kick. I like to spread it on my tortillas before adding the blackened fish and toppings.
For this recipe I used cod. It’s very easy to cook and light in flavor. It will not overpower the spices or toppings. You could also substitute with haddock or mahi mahi if you prefer. Rub the fish filets heavily with blackening mix…and I mean heavily—the more seasoning, the more flavor. Some blackening mix can be a little spicy so be sure to taste a little before using.
I usually sear the blackened fish in a cast iron skillet and serve in the skillet to keep warm. Cast iron gives you the grill-like seared finish. Assemble fish tacos with avocado, cilantro, cabbage, tomatoes, chipotle mayonnaise, and fresh lime. So simple, yet incredible.
Try to find small white corn tortillas. They are lower in fat and have less carbs than your traditional white tortilla. Altogether this is a relatively light dinner that’s packed with flavor and fresh ingredients.Print
- 2 mahi mahi, cod, or haddock filets
- 2–3 tablespoons blackening seasoning such as Old Bay
- 1 tablespoon extra virgin olive oil for cooking
- 1 package 6-inch corn tortillas
- Fresh lime juice, for fish
- Chipotle mayonnaise
- 1 bag shredded purple cabbage
- 1 tomato, chopped
- 2–3 tablespoons cilantro, chopped
- 1 avocado, sliced
- 1 lime cut into wedges
- Prepare all your taco toppings and set aside.
- Pat the fish dry with paper towel and squeeze half a lime coating both sides of the filets evenly. Rub both sides of the fish with blackening mix making sure the filets are generously seasoned.
- Meanwhile, heat the olive oil over medium-high heat in a skillet. Sear the fish until white and flaky and golden brown, about 5 minutes per side.
- Break apart the fish using the tip of your spatula into bite sized chunks and serve on the skillet to keep warm.
- Warm the tortillas for 10-15 seconds in the microwave and assemble your blackened tacos with your desired toppings. Chopped tomato, sliced avocado, shredded cabbage, cilantro and chipotle mayo. Serve with a lime wedge.