In the mood for tacos? After indulging over the weekend, these light and tasty Blackened Fish Tacos with a Creamy Remoulade Sauce will satisfy your pallet and not leave you filling an ounce of guilt!🐟🌮
These are perfect to add to your #tacotuesday roster and do not skip out on flavor! The spice from the @zatarains blackened seasoning has a spicy-cajun flavor and I paired it with a creamy remoulade sauce that helps cool down all the excitement. Listen, the sauce is a 𝗠𝗨𝗦𝗧!
By adding just a few toppings you are well on your way in beating out those restaurant style Baja fish tacos- in my humble opinion! And yes, your toppings are always endless, these are just what I had on hand and what seemed to pair well!
I'm so happy you're interested in trying these out. Let's jump right into the recipe!
Prepare the remoulade sauce by combining mayo (or plain greek yogurt), dijon mustard, horseradish, Ole Bay Seasoning, hot sauce and Worcester Sauce 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.
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 for 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 prepared, use the same pan to toast tortillas until slightly browned and crisp.
Slice fish into “sticks” about length size of the tortillas, gather taco toppings and begin plating tacos topping with creamy remoulade sauce.
Blackened Fish Tacos with Creamy Remoulade Sauce
Ingredients
- 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 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
Instructions
- 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!
Brittany says
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.
Carita says
I'm so glad you enjoyed the tacos Brittany. And even happier that you made modifications based on your dietary needs! Way to go! 🙂
Anna says
I absolutely love these tacos! I occasionally cook for friends and extended family and they’ve been requesting this recipe almost every week!
Carita says
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!
Carita says
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
Aaron says
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.