Blackened Fish Tacos with tender tilapia, sweet and spicy Mango Salsa and tangy Mexican Cabbage Slaw explode with Cajun Mexican flavor in this quick and easy dinner that everyone will love!
Why You’ll Love These Blackened Fish Tacos
These Blackened Fish Tacos are not like typical fish tacos in San Diego because this fish is not battered and fried like Baja California Fish Tacos and doesn’t have a Baja fish taco sauce.
However, Blackened Fish Tacos are spicy, delicious and are topped with a Mexican Cabbage Slaw, sometimes called Fish Taco Slaw, and/or Mango Salsa. So if you have had Fish Tacos with Mango Salsa before, this recipe will be more similar to those tacos, only spicier and more flavorful. If you loved my Blackened Mahi Mahi Fish Sandwiches, you’ll love these fish tacos!
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The other reason to love these Blackened Fish Tacos is that not only do they taste good, they are good for you! With nothing but seasoned fish, fruit, and vegetables, you can feel good about eating this and serving it to family and friends.
Last but not least, they come together really quickly. If you make the Mango Salsa and Mexican Cabbage Slaw ahead of time, these tacos can be on the table in under 30 minutes!
Taco Aficionado
To say my family loves tacos is an understatement. We have had tacos at least once every couple of weeks for years, since I was a kid. Usually, on Fridays we eat fish tacos. My favorite is the Blackened Fish Tacos. So I guess that makes me a Taco A”Fish”ionado.
I owe the love of fish to my Mom and the love of the spice to my Dad. My Mom would make the fish without the seasoning. But then on another batch my Dad would add the blackened seasoning. I always waited for my Dad’s batch of Blackened Fish Tacos.
Then after I moved out, I married a man who loved spicy foods too. So for the last two plus decades, I make Blackened Fish Tacos at least once every couple of weeks. I alternate them with the Cajun Blackened Chicken. Therefore, I have perfected the recipe over the years and am sharing it with you today.
What Is Blackening Seasoning?
Cajun Blackening Seasoning is a Cajun spice mix with salt, black pepper, (heavy on the black pepper), and other spices that are likely already in your pantry. You can use store bought seasoning or make your own using the recipe on this site. I recommend making a batch and keeping it on hand to use on not only these fish tacos, but also on Cajun Blackened Chicken, Blackened Salmon, or Blackened Catfish.
What Type Of Fish To Use For Fish Tacos
According to Food & Wine Magazine, the best fish for fish tacos are mild flavored white-fleshed salt-water fish, as as the following types:
- Tilapia
- Cod
- Mahi Mahi
- Halibut
- Flounder
In this recipe, I used Tilapia for the fish tacos but any of the above fish would work well also. It is also delicious made with shrimp!
How To Make Blackened Fish Tacos
Below are instructions on how to make Blackened Fish Tacos. In addition, the photo collage below the instructions displays the step by step process of how to make Blackened Fish Tacos. The numbers in the photo collage match to the numbers in the instructions below.
- Make the Cajun Blackened Seasoning (if making it from scratch), Mexican Cajun Slaw, and Mango Salsa before starting to cook the fish. See those recipes on this site for the detail instructions.
- Place the fish filets on a large plate or baking sheet. Sprinkle the Cajun Blackening Seasoning on each side of the fish filets.
- In a large skillet over medium heat, add oil. After the oil is hot, add the fish filets and cook for about 5 minutes. Turn and cook for another 4 or 5 minutes on the other side.
- Remove the Blackened Fish from the skillet and place on a clean plate or platter. Slice the filets into small pieces to fit into the tacos.
- Wrap the tortillas in paper towels and place on a plate. Heat for about 1 minute. Remove and add them to your assembly line to assemble the tacos.
- Stuff each tortilla with the blackened fish, slaw, and mango salsa. Serve hot. Enjoy!
Best Toppings For Fish Tacos
- Mexican Cabbage Slaw (or Fish Taco Slaw) – A Cabbage Slaw recipe with Mexican Seasonings that makes a perfect Fish Taco Slaw.
- Shredded Lettuce and Chopped Tomatoes
- Chopped Cilantro
- Fresh fruit salsas such as Mango Salsa, Pineapple Salsa, Peach Salsa, or Watermelon Salsa.
- Pico De Gallo – Chopped tomatoes, onions, garlic, and jalapeños combined for a chunky salsa.
- Guacamole
Best Sides For Fish Tacos
- Mexican Rice or Mexican Cauliflower Rice
- Corn, Black Bean, and Avocado Salad – By Renee’s Kitchen Adventures
- Mexican Street Corn Salad
- Cajun Jalapeno Slaw
- Cucumber Tomato Salad
Round Out Your Mexican Meal
- Cheesy Chorizo Jalapeno Queso Dip
- Chicken Bacon Ranch Quesadillas
- Sopapilla Cheesecake Bars
More Taco Recipes
- Blackened Chicken Tacos with Mango Habanero Salsa
- Crockpot Chicken Tacos
- Ground Beef Tacos – Subscribe to Flavor Mosaic emails to be notified when the Ground Beef Tacos Recipe is published.
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Recipe
Blackened Fish Tacos
Ingredients
Blackened Fish Tacos
- 1 Tablespoon oil
- 4 tilapia fish filets (or Cod)
- 2 Tablespoons Cajun Blackening Seasoning
- 8 corn tortillas
Fish Taco Toppings
- 1 cup Mexican Cabbage Slaw (for topping)
- 1 cup Mango Salsa
- 1/4 cup chopped cilantro
Instructions
- Mix together Cajun Blackening Seasoning following recipe from my blog post.
- Sprinkle the seasoning on both sides of the fish filets.
- Add 1 Tablespoon oil in a skillet over medium heat.Add the seasoned fish filets to the skillet and cook for about 5 minutes. Turn each filet and cook for another 3 – 5 minutes.
- Remove from heat and cut the fish filets into bite size pieces.
- Place the tortillas on a small plate and wrap them loosely in a paper towel. Heat them in the microwave for a minute or so until heated through and soft.
- Divide the fish evenly between the 8 tortillas. Then add your favorite toppings on top of the fish in the tortillas. You can top with Mexican Cabbage Slaw, Manage Pico De Gallo, or Mango Habanero Salsa, or chopped lettuce, tomatoes, and cilantro, or any of your favorite toppings.
Notes
Nutrition
Original post published July 22, 2019 and was updated on June 8, 2020, with details of my experience over the years making Blackened Fish Tacos.
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