Blackened Fish Tacos with Sauce

This blackened fish taco recipe transforms ordinary weeknight dinners into a spicy, flavor-packed fiesta without hours in the kitchen. The perfect balance of smoky Cajun spices with cooling avocado sauce creates an irresistible contrast that will have your family requesting these tacos on repeat.

I first made these tacos when craving something bold but quick after a long workday. The combination was so perfect my skeptical teenager now requests them weekly instead of ordering from our local taco shop.

Ingredients

• Cod or white fish: Provides the perfect flaky base absorb the blackening spices while remaining tender
• Cajun seasoning: Delivers that authentic blackened flavor essential for the signature taste
• Brown sugar: Balances the heat with subtle sweetness while helping create the perfect crust
• Avocado: Creates the creamy cooling sauce that perfectly counterbalances the spicy fish
• Mexican crema: Adds tanginess to the sauce but sour cream works beautifully too
• Red cabbage: Provides essential crunch and vibrant color
• Corn tortillas: Offer authentic flavor corn tortillas toast up beautifully with slight char

Step-by-Step Instructions

Prepare the Blackening Spice Mix:

Combine Cajun seasoning brown sugar and salt in a small bowl until thoroughly blended. This mixture creates the perfect balance of heat sweetness and savory elements that defines blackened cooking. The sugar is crucial as it helps create that beautiful dark crust.

Season the Fish:

Pat the seasoning generously onto both sides of the fish fillets pressing gently to ensure it adheres properly. Be sure to cover the entire surface including the sides for maximum flavor. The seasoning should form a visible coating on the fish.

Blacken the Fish:

Heat butter in a cast iron skillet until bubbling but not smoking. The cast iron creates the intense heat needed for proper blackening. Place the seasoned fish in the hot skillet and cook undisturbed for 3 to 4 minutes until a dark crust forms. Flip carefully and cook an additional 3 to 4 minutes. The fish should flake easily when done.

Prepare the Avocado Sauce:

Combine avocado crema cilantro lime juice and salt in a food processor. Blend until completely smooth and creamy with no lumps remaining. The texture should be similar to a thick but pourable sauce that will cling to the fish.

Toast the Tortillas:

Heat corn tortillas directly over a gas flame for 20 to 30 seconds per side until slightly charred but still pliable. Alternatively toast them in a dry skillet until they develop small brown spots. Properly toasted tortillas add another layer of flavor and prevent sogginess.

Assemble the Tacos:

Place a portion of blackened fish on each tortilla. Top with a generous spoonful of avocado sauce sliced cabbage and optional toppings like radishes jalapeños cilantro and queso fresco. Arrange toppings in a way that showcases all the vibrant colors.

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My favorite part of this recipe is watching the dramatic transformation as the fish hits the hot cast iron. The sizzle and aroma that fills the kitchen instantly transports me to New Orleans where I first fell in love with blackened cooking techniques.

Perfect Pairings

These tacos shine brightest alongside simple sides that complement without competing. A light cilantro-lime rice provides the perfect base to soak up extra sauce while a simple black bean salad adds additional protein and fiber. For beverages consider an ice cold Mexican lager with lime or a not too sweet margarita to cut through the richness.

Spice Level Customization

The beauty of this recipe lies in its adaptability to different heat preferences. For milder tacos reduce the Cajun seasoning to 1 tablespoon and increase brown sugar slightly. For those who love intense heat add a teaspoon of cayenne to the spice blend or include extra sliced jalapeños as a topping. Remember the avocado sauce helps balance heat so adjust accordingly.

Foolproof Fish Selection

While cod works beautifully in this recipe any firm white fish makes an excellent substitute. Look for tilapia mahi mahi halibut or even salmon for a twist. The most important factor is freshness fish should smell clean like the ocean with firm flesh that springs back when pressed. Thicker fillets around 1 inch work best for blackening as they can develop a good crust without overcooking.

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Frequently Asked Questions

→ What type of fish works best for blackened fish tacos?

Cod is a great choice due to its mild flavor and flaky texture. Other white fish like tilapia, haddock, or mahi-mahi also work well.

→ How do I achieve the perfect crust on blackened fish?

Use a cast-iron skillet and ensure the fish is well coated with the Cajun seasoning mix. Cook over medium heat in butter for even charring.

→ Can I make the avocado sauce in advance?

It’s best to make the avocado sauce fresh, but you can store it for 2-3 days in an airtight container with plastic wrap pressed against the surface to prevent browning.

→ What are good alternatives to corn tortillas?

If you don’t have corn tortillas, you can substitute them with flour tortillas or serve over a bed of lettuce as a taco salad.

→ What toppings pair well with blackened fish tacos?

Shredded red cabbage, radishes, jalapeños, fresh cilantro, and crumbled queso fresco all add texture and flavor to the tacos.

→ How should I store leftovers?

Store cooked fish in an airtight container for up to 2-3 days. Keep toppings and avocado sauce separate for freshness. Reassemble before serving.