Fresh and delicious blackened fish tacos made with fresh cilantro, purple cabbage, tomato, cotija cheese, lime juice, avocado, and chipotle mayonnaise.
- 1 pound cod, haddock, or mahi mahi (skin removed)
- 3 tablespoons blackening seasoning such as Old Bay
- 1 tablespoon extra virgin olive oil, for searing
- 1 package 6-inch corn tortillas, toasted
- Chipotle mayonnaise
- 1 bag shredded purple cabbage or freshly shredded red/purple cabbage
- 1 plum tomato, diced
- 1 bunch of cilantro, roughly chopped
- 1 avocado, diced
- 1 lime cut into small wedges
- Finely grated cotija cheese
Homemade blackening seasoning (makes 6 tablespoons)
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon salt
- Prepare all your taco toppings and set them aside. This can be done well in advance aside from the avocado. If making your own blackening seasoning, combine all ingredients in a small bowl and mix. You will not use all of it, you can save it for later in a sealed container.
- Pat the fish dry with a paper towel. Rub both sides of the fish with blackening seasoning making sure the filets are generously seasoned all over.
- Meanwhile, heat oil over medium-high heat in a skillet. Sear the fish until fully cooked through and flakey, about 5 minutes per side. Fish should have a nice blackened exterior.
- Break fish apart into thin strips using the tip of your spatula. Serve in the skillet to keep warm.
- Serve with warmed or toasted corn tortillas with tomato, avocado, shredded cabbage, cilantro, chipotle mayo, and cotija cheese. Serve with lime wedges. See the note below on toasting tortillas!
- Combine all ingredients in a small bowl or container and mix to incorporate. This recipe makes 6 tablespoons so you will have plenty extra.
My favorite way to eat tacos or fajitas is with toasted corn tortillas. If you have a gas range, place the tortillas directly on the grates and fire up the burner. Cook on medium-low heat for about 15 seconds per side, flipping with a metal spatula. The edges of the tortilla will start to char and crisp and the center will be soft, warm, and pliable with irresistible flavor. If you’ve run into ripping or tearing corn tortillas, this will remedy this problem and make them much more sturdy. This can also be done with flour tortillas.
- Serving Size: About 3 tacos
- Calories: 558
- Sugar: 2.8g
- Sodium: 212mg
- Fat: 29.2g
- Saturated Fat: 5.5g
- Carbohydrates: 20g
- Fiber: 8.7g
- Protein: 55.6g
- Cholesterol: 124mg
Keywords: blackened fish tacos