Blackened fish tacos are tender, flavorful white fish nestled in toasted tortillas with cabbage slaw, and homemade creamy remoulade sauce. Enjoy them as a Taco Tuesday lunch or dinner any night of the week!
For more taco recipes, try my Blackened Shrimp Tacos, Carne Asada Mushroom Tacos and this Cod Fish Tacos recipe.
These light and tasty blackened fish tacos with creamy remoulade sauce will satisfy your palate! The spice from the blackened seasoning paired with the creamy remoulade sauce helps cool down all the excitement. Give them a try the next time you're craving tacos.
- Why You'll Love this Blackened Fish Tacos Recipes
- What does it mean to "blacken" fish?
- What fish is best for fish tacos?
- Blackened Fish Tacos Ingredients
- How to Make Blackened Fish Tacos
- Can I bake blackened fish?
- What to Serve with Blackened Fish Tacos
- How to Store Leftovers
- Can I make this in advance?
- Blackened Fish Tacos with Remoulade Sauce
Why You'll Love this Blackened Fish Tacos Recipes
- Better than Restaurant Tacos. Recreate them at home so you can modify the seasonings to suit your taste.
- Healthier Tacos. These have fewer calories than beef tacos and aren't greasy like typical Baja-style tacos. They are light and tasty so you can enjoy them without an ounce of guilt!
- Easy to Prepare. These tacos will be from stove to table in less than 40 minutes.
What does it mean to "blacken" fish?
Blackening is a Cajun cooking technique that originated in New Orleans. The fish is heavily seasoned and then added to a nearly smoking hot pan full of butter or oil. This results in a dark, crispy, flavorful crust, hence blackened fish tacos!
What fish is best for fish tacos?
The best kind of fish to use for fish tacos is tender, mild-flavored fish. Here are some suggestions:
- Cod. Lean and flaky
- Catfish. Meaty and cooks quickly.
- Tilapia. They are thin and cook fairly quickly.
- Mahi Mahi. This has a slightly sweet taste.
- Salmon. This pairs well with the savory, smoky flavors of these tacos.
- Haddock. Lean, firm, and tender.
- Halibut. On the sweeter side but it easily takes on other flavors.
- Flounder. Delicate, slightly fatty, but not fishy at all.
Blackened Fish Tacos Ingredients
Keep in mind all of these ingredients can be modified, so pick what you like, and omit what you don't!
- White Fish. I use rockfish. It's versatile, quick, and easy to prepare. It has a delicate, nutty flavor and a fine flaky texture that melts in your mouth.
- Pico de Gallo. This classic Mexican tomato dip adds fresh veggie flavor.
- Avocados. Throw this healthy fat in for extra nutrition and to up the creaminess.
- Cabbage Slaw. Blackened fish tacos with slaw provide a fresh crunch. Shred your own green, purple, or red cabbage, or save time and buy shredded cabbage slaw.
- Lime. For a pop of fresh citrus flavor.
- Cilantro. Adds a bright, nutty flavor.
- Green Onion. For a sharp, peppery flavor.
- Tortillas. You can use flour tortillas or corn tortillas, whichever you prefer. Either way, remember to warm them before assembling the tacos.
- Blackened Seasoning. Use a store-bought blend like Zatarains Blackened Seasoning. It has spicy-cajun flavor. In order to control the spice level, make your own from scratch. This is a blend of paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, kosher salt, and freshly ground black pepper.
- Olive Oil. This is what you cook the fish in. You can also use avocado oil or butter.
Creamy Remoulade Sauce
This irresistible sauce is a MUST!
- Mayo or Plain Greek Yogurt.
- Dijon Mustard.
- Old Bay Seasoning.
- Hot Sauce.
- Worcester Sauce.
How to Make Blackened Fish Tacos
Make the sauce first because the tacos cook fairly quickly. You'll be enjoying tacos in no time.
Prepare Remoulade Sauce
Prepare remoulade sauce by combining all ingredients in a small bowl, stir and adjust seasoning to your taste. Then set aside and let the flavors marry.
Season fish with a ½ teaspoon of blackened seasoning on each side. In a large skillet, heat to medium-high heat and add oil. Wait until pan is almost smoking hot and add fish to pan.
Do not disturb fish and let sear 2-3 minutes on each side until done.While fish is searing drizzle 1 teaspoon of lemon juice on each side. Fish should create a tasty crust on both sides.
Prepare Toppings, Toast Tortillas & Assemble Tacos
While the fish is cooking, prepare toppings and set aside.
After the fish is cooked, use the same pan to toast the tortillas until slightly brown and crisp.
Slice fish into “sticks” about the length of the tortillas, then gather taco toppings and begin plating tacos topping with creamy remoulade sauce. Finally, enjoy!
Can I bake blackened fish?
If you'd like to reduce the calories, consider baking the fish instead of frying it on the stove. Bake at 375ºF for 15 minutes then broil for about two minutes so you can achieve that blackened flavor.
What to Serve with Blackened Fish Tacos
Wondering what side goes with fish tacos? Blackened fish tacos are a complete meal by themself but you can always round it out with a few sides. Here are some suggestions:
- Corn. This fresh vegetable would be a wholesome side dish. Try my Mexican Street Corn, Chipotle Copycat Corn Salsa, or this Corn Ribs recipe.
- Sauces. If you want more sauce options for blackened fish tacos, try mango salsa, aioli, pineapple salsa, avocado cilantro sauce, chipotle sauce, guacamole, or avocado crema.
- Cocktails. This Jalapeno Pineapple Margarita is the perfect combination of sweet, smoky, and spicy! For something even sweeter, try this Sangria Margarita.
How to Store Leftovers
Store the fish and toppings in separate airtight containers for up to 3 days. When you want to reheat, gently microwave the fish and heat up fresh tortillas on the stove.
Can I make this in advance?
These tacos are best enjoyed fresh.
I HOPE YOU ENJOY THIS BLACKENED FISH TACOS RECIPE!
If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, or Pinterest.
Blackened Fish Tacos with Remoulade Sauce
- 1 lb White Fish used Rockfish
- 1 cup Pico de Gallo
- 1-2 Avocados
- 16 oz Bag Cabbage Slaw
- 1 Lime
- ¼ cup Cilantro
- 2-3 sprigs Green Onion
- 4-6 Flour Tortillas or corn
- 1 teaspoon Blackened Seasoning 1 teaspoon each paprika, garlic salt, pepper, harissa
- 1 teaspoon Olive Oil
Creamy Remoulade Sauce
- ¼ cup Mayo or plain Greek yogurt
- 1 tsp Dijon Mustard
- 1.5 teaspoon Horseradish
- ½ tsp Ole Bay Seasoning
- 1-1.5 teaspoon Hot Sauce
- ¼ tsp Worcester Sauce
- Prepare remoulade sauce by combining all ingredients in a small bowl, stir and adjust seasoning to your taste. Set aside and let flavors marry.
- Season fish with a ½ teaspoon of blackened seasoning on each side.
- In a large skillet, heat to medium-high heat and add oil. Wait until pan is almost smoking hot and add fish to pan.
- Do not disturb fish and let sear 2-3 minutes on each side until done.
- While fish is searing drizzle 1 teaspoon of lemon juice on each side. Fish should create a tasty crust on both sides.
- While fish is cooking, prepare toppings and set aside.
- After fish is cooked, use same pan to toast tortillas until slightly brown and crisp.
- Slice fish into “sticks” about length size of the tortillas, gather taco toppings and begin plating tacos topping with creamy remoulade sauce. Enjoy!
These were great, and the remoulade really added something extra. We did broil our fish and omit the mayo from the remoulade, but the substance and flavor was still there. A nice switch up to our regular tilapia bowls.
I'm so glad you enjoyed the tacos Brittany. And even happier that you made modifications based on your dietary needs! Way to go! 🙂
I absolutely love these tacos! I occasionally cook for friends and extended family and they’ve been requesting this recipe almost every week!
OMG, so glad to hear that! 🙂
Brittany Nelson says
This blackened Cajun fish taco recipe has definitely become a fav of mine to celebrate Taco Tuueessssddaaayyy, in my Lebron James voice! I love that the creamy remoulade sauce is made with ingredients found in the condiment’s section of my fridge! I used Cod fish bc I had it on hand, but it does not disappoint and I was pleasantly surprised by the fact that the zatarain’s blackened seasoning alone, gave the fish enough flavor to compliment the sauce! Great recipe Rita! This is my third time making these tacos in a week! Keep up the great recipes girl!
Awww BRIT! I'm so happy to hear you are enjoying my recipes and giving them a try. As a food blogger, I honestly couldn't ask for anything more. Thank YOU! xo
Nice recipe. Throw a couple pinches of sugar in that sauce and set those ingredients into super savory mode for their highest potential and a squeeze of fresh lemon juice helps. I'm telling you, makes all the difference.