These blackened fish tacos are full of flavor and a little bit spicy, thanks to the chipotle-lime sauce! Perfect for a casual dinner or a fun taco night!
When I make these tacos, I can’t resist piling on the toppings. Who doesn’t love a taco that’s as colorful as it is tasty? Plus, they’re easy to whip up on a weeknight!
Key Ingredients & Substitutions
White Fish: Tilapia, cod, or mahi-mahi all work well here. If you want a firmer fish, try using halibut or swordfish. For a budget-friendly option, frozen fish fillets can be just as tasty—just thaw and pat dry before seasoning.
Spices: Paprika, cayenne, garlic powder, onion powder, and oregano create great flavor. If you like it milder, reduce the cayenne or skip it altogether. Smoked paprika adds a nice smoky twist. Feel free to experiment with other spices like cumin or chili powder.
Mayonnaise: It gives the sauce a creamy base. Greek yogurt makes a lighter alternative that adds tanginess. You can also mix the two for a delicious flavor! If looking for dairy-free options, try vegan mayo.
Corn Tortillas: Corn tortillas offer the best flavor for tacos. You could use flour tortillas if preferred, but warmth and size may vary. For a gluten-free option, check labels to ensure they are certified gluten-free.
How Do You Achieve That Perfect Blackened Crust on Fish?
Getting the right crust on your fish is key to delicious blackened tacos. The cascading spice mix creates a fantastic flavor, but cooking technique matters too!
- Heat your skillet until it’s hot before adding oil to achieve that nice sear.
- Cook fish for only 3-4 minutes on each side. A well-heated skillet helps the fish develop that blackened look without overcooking.
- Let the fish rest for a couple of minutes after cooking, allowing the juices to redistribute before slicing.
How to Make Blackened Fish Tacos With Chipotle-Lime Sauce
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish (such as tilapia, cod, or mahi-mahi)
- 2 tbsp paprika
- 1 tsp cayenne pepper (adjust for spice preference)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Chipotle-Lime Sauce:
- 1/2 cup mayonnaise
- 1-2 tbsp chipotle peppers in adobo sauce (adjust based on heat preference)
- 1 tbsp lime juice
- 1 tsp lime zest
- Salt to taste
For the Tacos:
- 8 corn tortillas
- 2 cups shredded purple cabbage
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Crumbled queso fresco or feta cheese (optional, for topping)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend about 10 minutes prepping the fish and sauce, and then about 15-20 minutes cooking and assembling the tacos. It’s quick, flavorful, and perfect for any meal!
Step-by-Step Instructions:
1. Prepare the Fish:
In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. Rub this spice mixture all over the fish fillets, coating them evenly on both sides. This will give the fish a delicious flavor!
2. Cook the Fish:
Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, carefully add the seasoned fish fillets to the pan. Cook for about 3-4 minutes on each side until they are cooked through and have a nice blackened crust. Remove the fish from the heat, let it rest briefly, and then cut it into strips.
3. Make the Chipotle-Lime Sauce:
In a bowl, combine the mayonnaise, chipotle peppers, lime juice, lime zest, and salt. Mix everything together until it’s smooth and well combined. Taste it and adjust the seasoning or spiciness to your preference. You want it to be zesty and full of flavor!
4. Assemble the Tacos:
Warm the corn tortillas in a dry skillet or microwave until they are soft. On each tortilla, place a handful of shredded purple cabbage, then add the blackened fish strips on top.
5. Add Sauce and Garnish:
Drizzle your chipotle-lime sauce over the fish and sprinkle fresh cilantro on top. If you like, add some crumbled queso fresco for an extra creamy touch!
6. Serve:
Enjoy your tacos with lime wedges on the side for that extra burst of flavor. Dive in and savor every bite of these amazing blackened fish tacos!
Can I Use Different Types of Fish?
Absolutely! While tilapia, cod, or mahi-mahi are great choices, you can also use any firm white fish like snapper or halibut. Just ensure the fish is fresh and suitable for blackening, meaning it should be able to hold up well during cooking.
How to Adjust the Spice Level?
If you prefer milder tacos, reduce the cayenne pepper in the spice mix, or omit the chipotle peppers in the sauce. Conversely, for extra heat, you can add more cayenne or additional chipotle peppers. Taste as you go to find the right balance for you!
Can I Make the Sauce Ahead of Time?
Definitely! The chipotle-lime sauce can be made in advance and stored in the refrigerator for up to 3 days. This allows the flavors to meld beautifully. Just give it a good stir before using it to ensure it’s smooth and creamy.
How to Store Leftover Tacos?
Store any leftover fish and toppings separately in airtight containers in the fridge. The fish should be eaten within 2 days to ensure freshness, while the tortillas can last about a week. When ready to eat, reheat the fish gently in a skillet and warm the tortillas before assembling your tacos again.
