Blackened Fish Tacos

Who decided tacos were only for Tuesdays? These blackened fish tacos are reason enough to put them on the menu any night of the week. Flaky cod is coated in a homemade blackening seasoning and cooked until lightly charred, then stuffed into warm corn tortillas with shredded cabbage, creamy avocado, fresh cilantro, radishes, and a drizzle of lime cilantro dressing. They’re an easy fish taco recipe that’s ready in about 30 minutes.

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Other Ingredients and Substitutions

These blackened fish tacos are full of restaurant-style flavor with just a few ingredients.

The complete ingredient list and measurements are listed in the printable recipe below.

• Homemade Blackening Seasoning- We make our own blackening seasoning because it gives us complete control over the flavor. Store-bought blends vary quite a bit, with some tasting overly salty or relying too much on cayenne for heat. Our blend uses smoked paprika, ancho chile powder, garlic powder, onion powder, black pepper, and kosher salt to create a smoky, well-balanced seasoning that doesn’t overpower the fish. Any extra seasoning can be stored in an airtight container for up to three months and used on shrimp, chicken, or pork.
• Butter – We cook the cod in butter rather than oil because as the butter browns, it toasts the spices in the blackening seasoning, helping create a rich, flavorful crust. Since cod does not take long to cook, the butter has just enough time to brown without burning. Wait until the butter is foamy before adding the fish to the skillet for the best results.
• Corn Tortillas – Our first choice for tacos is always corn. Taking a minute to warm them in a dry skillet or over a gas flame gives them better flavor and texture than pulling them straight from the package. They become soft, flexible, and much less likely to crack once they’re filled with the blackened cod and toppings.

How to Make Blackened Fish Tacos

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Resist the urge to check the crust early. If you try to lift the fish before it’s had its full 3 to 4 minutes, the crust can tear away instead of releasing cleanly from the skillet.

1. Mix the Blackening Seasoning: Combine the smoked paprika, ancho chile powder, garlic powder, onion powder, black pepper, and kosher salt in a small bowl until evenly blended. This recipe makes extra seasoning, so save extra in an airtight container for another batch of fish, chicken, or shrimp.

2. Season the Cod: Pat the cod dry with paper towels, then season both sides generously with the blackening seasoning. Let the fish rest for at least 30 minutes, or up to 3 hours in the refrigerator. This gives the seasoning time to adhere to the fish and helps create a darker crust when it cooks.

3. Cook the Fish: Melt the butter in a cast-iron skillet over medium-high heat. Once the butter is foamy, add the cod in a single layer, working in batches if needed. Cook for 3 to 4 minutes per side until the fish flakes easily and the outside is nicely blackened. Transfer the cod to a plate and gently break it into large pieces with a fork. Keeping the pieces a little larger gives the tacos better texture than shredding the fish too finely.

4. Assemble the Tacos: Warm the corn tortillas in a dry skillet or directly over a gas flame until they’re soft and lightly charred, then keep them wrapped in a clean kitchen towel until you’re ready to serve. Fill each tortilla with a handful of cabbage slaw, blackened cod, avocado slices, radishes, fresh cilantro, and a drizzle of lime-cilantro dressing. Finish with a squeeze of fresh lime just before serving.

Make-Ahead and Storage

Make Ahead: The blackening seasoning can be mixed up to 3 months in advance and stored in an airtight container. The lime-cilantro dressing can be made a day or two ahead and refrigerated until you’re ready to serve. You can even season the cod up to 3 hours before cooking, making dinner come together even faster.

Storage:  Store leftover blackened cod in an airtight container in the refrigerator for up to 3 days. Keep the fish, tortillas, and toppings separate so everything stays fresh.

Reheating: Warm the cod gently in a skillet over medium-low heat until heated through. Avoid the microwave if possible, as it can overcook the fish making it dry or rubbery. Warm the tortillas separately and assemble the tacos with fresh toppings just before serving.

Recipe Tips and Notes

• Choose fillets that are similar in thickness. They’ll cook at the same rate, making it easier to avoid overcooking thinner pieces.
• Use a fish spatula if you have one. Its thin, flexible edge slides easily under delicate fish, making it easier to flip without breaking the fillets.

Frequently Asked Questions