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Blackened Fish Tacos

These Blackened Fish Tacos are loaded with buttery, seasoned white fish fillets, seared to perfection and tucked into warm corn tortillas. Topped with crunchy shredded cabbage, crumbled Cotija cheese, and a bold, creamy chipotle-lime sauce, every bite delivers a burst of fresh flavor and satisfying texture. Perfect for taco night or entertaining guests with something a little extra!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: blackened fish, chipotle lime sauce, easy seafood tacos, fish tacos, spicy fish tacos
Servings: 6
Calories: 533kcal

Ingredients

For the Taco Sauce:

  • ½ lime juiced
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 teaspoon garlic salt
  • 1 chipotle pepper in adobo sauce chopped
  • ½ cup fresh cilantro chopped

For the Blackened Fish:

  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup 1 stick unsalted butter, melted
  • 2 lbs white fish such as tilapia, cod, or mahi-mahi, cut into 1-inch thick fillets
  • 3 tablespoons olive oil

For Serving:

  • Corn tortillas warmed (or flour tortillas, if preferred)
  • Shredded purple cabbage
  • Fresh cilantro lightly chopped
  • Cotija cheese crumbled
  • Lime wedges

Instructions

Make the Taco Sauce:

  • In a food processor or blender, combine lime juice, sour cream, mayo, garlic salt, chipotle pepper, and chopped cilantro.
  • Blend until smooth. Taste and adjust seasoning as needed.
  • Refrigerate until ready to serve.
  • Prepare the Blackening Seasoning:
  • In a bowl, mix garlic powder, paprika, onion powder, cayenne, thyme, basil, oregano, salt, and black pepper.

Season the Fish:

  • Place the melted butter in a shallow bowl.
  • Dip each piece of fish into the butter, coating all sides, then place on a plate.
  • Sprinkle the blackening seasoning generously over both sides of each fillet.

Cook the Fish:

  • Heat olive oil in a cast iron skillet over medium-high heat.
  • Carefully add the seasoned fish and sauté for about 2 minutes per side, until cooked through and flaky.
  • Transfer cooked fish to a paper towel-lined plate. Repeat with remaining fish, adding oil if necessary between batches.

Assemble the Tacos:

  • Warm tortillas and fill each with shredded cabbage, a piece of blackened fish, chopped cilantro, Cotija cheese, and a drizzle of the chipotle-lime sauce.
  • Serve with lime wedges on the side and enjoy immediately.

Notes

Store leftover fish in an airtight container in the refrigerator for up to 2 days.
Taco sauce can be stored refrigerated in a jar or airtight container for up to 1 week.
Reheat fish in a covered skillet on low heat—avoid overcooking to maintain tenderness.