These blackened fish tacos are a burst of flavor! They’re packed with spicy, crispy fish and topped with a zesty chipotle-lime sauce that brings everything together perfectly.
What’s great is how easy they are to make. You can have a delicious taco night in no time! I love to pile on the toppings and grab a few extra for later—no one can resist these tasty treats!
Key Ingredients & Substitutions
White Fish: Tilapia, cod, or snapper all work great here. If you can’t find these, try any firm white fish like mahi-mahi or even salmon for a different flavor profile.
Spices: The paprika and cayenne give that signature blackened flavor. For milder spice, reduce cayenne or use smoked paprika for a unique twist. You could also use taco seasoning as an alternative.
Cabbage: Shredded purple cabbage adds color and crunch. If you prefer, switch it with green cabbage or even coleslaw mix for something different.
Sour Cream vs. Mayo: Both can be used for the sauce, but I personally prefer sour cream for its tanginess. Greek yogurt is a healthy swap too if you’re looking for a lighter option.
Chipotle Peppers: Adjust the amount to your spice level. If you want to skip the heat, try using smoked paprika instead.
How Do I Get the Fish Perfectly Blackened?
Blackening fish can seem tricky, but it’s all about the right heat and technique. The spice rub is crucial, and cooking at a high temperature helps achieve that perfect crust.
- Make sure your skillet is very hot. You want it to sizzle when the fish touches it.
- Pat the fish dry—this helps the spices stick and promotes better browning.
- Cook just until blackened on both sides, about 3-4 minutes each side. Don’t overcrowd the pan; cook in batches if needed.
- Let the fish rest before assembling the tacos. This keeps it juicy.
How to Make Blackened Fish Tacos With Chipotle-Lime Sauce?
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish (e.g., tilapia, cod, or snapper)
- 1 tbsp paprika
- 1 tsp cayenne pepper (adjust for spice level)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for cooking)
- 8 small corn tortillas
- 2 cups shredded purple cabbage
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
For the Chipotle-Lime Sauce:
- 1/2 cup sour cream or mayo
- 1-2 chipotle peppers in adobo sauce (adjust for spice)
- 1 tbsp lime juice
- Salt to taste
How Much Time Will You Need?
This dish will take about 15 minutes to prepare and about 10 minutes to cook. So you can have a delicious plate of blackened fish tacos ready in just 25 minutes! Perfect for a quick weeknight dinner or a tasty weekend treat.
Step-by-Step Instructions:
1. Prepare the Spice Mix:
In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. This spice mix will add fantastic flavor to your fish!
2. Season the Fish:
Gently pat the fish dry with paper towels to remove excess moisture. Then, rub the spice mix evenly over both sides of the fish fillets, making sure to coat them well for that tasty blackened flavor.
3. Cook the Fish:
Heat the olive oil in a skillet over medium-high heat. Once the oil is shimmering hot, carefully add the seasoned fish fillets. Cook for about 3-4 minutes on each side, or until the fish is nicely blackened and cooked through. Once done, take the fish out of the skillet and let it rest for a moment.
4. Make the Chipotle-Lime Sauce:
While your fish is cooling, it’s time to whip up the chipotle-lime sauce! In a food processor, combine the sour cream (or mayo), chipotle peppers, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning if needed; you want it to be flavorful and just the right amount of spicy!
5. Assemble the Tacos:
Warm the corn tortillas in a skillet or microwave until they’re soft. On each tortilla, add a generous handful of shredded purple cabbage, followed by pieces of the blackened fish you just cooked.
6. Add the Sauce and Garnish:
Drizzle your delicious chipotle-lime sauce over the tacos and sprinkle on some fresh cilantro leaves for a pop of flavor and color.
7. Serve and Enjoy:
Serve your blackened fish tacos with lime wedges on the side—perfect for squeezing over the tacos for an extra burst of zest! Enjoy your tasty meal!
Can I Use a Different Type of Fish?
Absolutely! While tilapia, cod, and snapper work great, you can also use salmon, mahi-mahi, or even shrimp. Just ensure the cooking time is adjusted according to the type of fish; for thicker cuts, you may need a few extra minutes.
How Can I Make the Sauce More or Less Spicy?
If you want to adjust the spice level, simply add more or fewer chipotle peppers to the sauce. You can also add a splash of hot sauce for an extra kick, or mix in a bit of honey to balance the heat if it gets too spicy.
What Are Some Good Substitutions for Sour Cream?
If you’re looking for alternatives to sour cream, you can use Greek yogurt, which provides a similar creaminess with added protein. For a dairy-free option, try using coconut cream or a dairy-free sour cream substitute found in most grocery stores!
How Should I Store Leftover Fish Tacos?
Store any leftover fish and corn tortillas separately in airtight containers in the fridge for up to 2 days. Reheat the fish gently in a skillet to avoid drying it out, and warm the tortillas briefly before assembling your tacos again. The chipotle-lime sauce can be stored in the fridge as well — just give it a good stir before using!
