Hi, I’m Hannah! There are few dinners that make me as happy as a good fish taco. They feel like a mini-vacation on a plate—fresh, vibrant, and so delicious. For a long time, I thought they were complicated, but I discovered a ‘good habit’ that changed everything: a simple, homemade blackened seasoning. It’s a magic blend of spices that creates a massive punch of smoky, savory flavor with zero effort. These Easy Blackened Fish Tacos are the result. They come together in 20 minutes and are topped with a luscious, creamy avocado crema. It’s my favorite way to bring bright, healthy, and exciting flavors to a busy weeknight.
Why You’ll Love These Blackened Fish Tacos
- Ready in 20 Minutes: This is a true weeknight hero. The fish cooks in minutes, making this one of the fastest, most flavorful meals you can make.
- Incredible Flavor: The homemade blackened seasoning is the star, creating a smoky, savory, and slightly spicy crust on the fish that is absolutely irresistible.
- Healthy & Fresh: These tacos are naturally light and packed with lean protein and healthy fats from the fish and avocado. It’s a meal that nourishes you and tastes amazing.
- The Creamy Avocado Crema: This simple, 3-ingredient sauce is a game-changer! It’s a cool, creamy, and healthy alternative to sour cream that perfectly complements the spiced fish.
The Simple Ingredients You’ll Need
This recipe uses fresh ingredients and a simple spice blend for maximum flavor.
- White Fish Fillets: A firm, flaky white fish is perfect. Tilapia, cod, or mahi-mahi are all excellent choices. You can use fresh or frozen fillets (just thaw them first).
- Blackened Seasoning: Our simple homemade blend includes smoked paprika, garlic powder, onion powder, dried oregano, cumin, and a pinch of cayenne. It creates that signature dark, flavorful crust.
- For the Avocado Crema: All you need is a ripe avocado, plain Greek yogurt (or sour cream), and fresh lime juice. It’s so simple and so good.
- For the Slaw: A quick slaw made from shredded purple cabbage and a squeeze of lime juice adds a bright, crunchy, and colorful element.
- Tortillas: Corn or flour tortillas work well. I love warming them for a few seconds in a hot, dry skillet before serving.
How to Make Easy Blackened Fish Tacos
This lightning-fast meal comes together in just a few simple steps. The full, detailed recipe is in the recipe card below.
- Make the Avocado Crema: First, combine the avocado, Greek yogurt, and lime juice in a small blender or food processor. Blend until completely smooth and creamy. Season with a pinch of salt.
- Prep the Fish: Pat your fish fillets completely dry with a paper towel. In a small bowl, mix all the blackened seasoning spices together. Rub the spice blend generously over all sides of the fish fillets.
- Cook the Fish: Heat a little oil in a large skillet over medium-high heat. Add the seasoned fish and cook for 3-4 minutes per side, until the spices are dark and fragrant and the fish flakes easily with a fork.
- Assemble Your Tacos: Break the cooked fish into chunks. Serve the blackened fish in warm tortillas, topped with the crunchy cabbage slaw, a generous drizzle of the avocado crema, and a sprinkle of fresh cilantro.
Tips for the Best Blackened Fish Tacos
- The “Pat Dry” Habit: Just like with searing any protein, this is a crucial ‘good habit’. A dry surface on the fish allows the spices to adhere properly and helps create a beautiful crust in the pan.
- Don’t Be Afraid of the Dark: Blackened seasoning is meant to get dark and toasty in the pan—that’s where the name comes from! It’s not burnt; it’s a deep, flavorful crust. Just keep your heat at medium-high so it doesn’t cross over into actual burning.
- Warm Your Tortillas: Take the extra 30 seconds to warm your tortillas. You can do this in a dry skillet for 15-20 seconds per side, or even directly over a gas flame for a slight char. It makes them soft, pliable, and so much more delicious.
- The Crema is Key: Don’t skip the avocado crema! Its cool, creamy, and tangy flavor is the perfect balance to the warm, spicy blackened fish. It truly completes the taco.
Frequently Asked Questions (FAQ)
- Is blackened fish spicy?
It has a little kick, but it’s more about a deep, smoky flavor than intense heat. Our recipe uses just a pinch of cayenne, so it’s very family-friendly. You can easily add more cayenne if you love spice! - What kind of fish is best for fish tacos?
A firm-fleshed white fish is your best bet for these Blackened Fish Tacos. Tilapia, mahi-mahi, cod, or haddock are all great because they hold their shape well and have a mild flavor that lets the seasoning shine. - How do I store leftovers?
It’s best to store the components separately in airtight containers in the refrigerator for up to 2 days. The fish, slaw, and crema should all be in their own containers to keep everything fresh. - Can I grill the fish instead?
Yes! This would be a fantastic method. Make sure your grill grates are clean and well-oiled. Grill the seasoned fish over medium-high heat for 3-4 minutes per side, until cooked through.
More Easy & Healthy Taco Night Ideas
- Easy Sheet Pan Chicken Fajitas
- Easy Egg Roll in a Bowl (A 20-Minute Skillet Dinner)
- The Best Creamy Hummus (For a side of chips and dip!)
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Easy Blackened Fish Tacos Recipe
Easy Blackened Fish Tacos! They're ready in just 20 minutes and packed with smoky, savory flavor. Topped with a cool and creamy avocado crema, this is the perfect healthy and delicious weeknight dinner.
Equipment
- Large Non-Stick Skillet
- Small Blender or Food Processor
- Mixing Bowls
Ingredients
For the Blackened Seasoning:
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper or more, to taste
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Avocado Crema:
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- Juice of 1/2 a lime
- Pinch of salt
For the Tacos:
- 1.5 lbs firm white fish fillets like tilapia or cod
- 1 tbsp olive oil
- 8 small flour or corn tortillas warmed
- 2 cups shredded purple cabbage
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Make Avocado Crema: In a small blender or food processor, combine the flesh of the avocado, Greek yogurt, lime juice, and a pinch of salt. Blend until completely smooth. Set aside.
- Make Seasoning: In a small bowl, whisk together all the ingredients for the blackened seasoning: smoked paprika, garlic powder, onion powder, oregano, cumin, cayenne, salt, and pepper.
- Season Fish: Pat the fish fillets completely dry with a paper towel. Rub the spice blend generously on all sides of the fish.
- Cook Fish: Heat the olive oil in a large non-stick skillet over medium-high heat. Carefully place the seasoned fillets in the hot pan. Cook for 3-4 minutes per side, until the seasoning is dark and fragrant and the fish flakes easily with a fork.
- Assemble: Remove the fish from the skillet and gently break it into large chunks. To assemble the tacos, fill each warm tortilla with a portion of the blackened fish, a handful of shredded cabbage, a generous drizzle of the avocado crema, and a sprinkle of fresh cilantro. Serve immediately with extra lime wedges.
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