Bite into these Blackened Fish Tacos served over perfectly charred tortillas, topped with creamy avocado cilantro sauce and fresh pineapple salsa with an explosion of flavors. Check out this easy recipe to make homemade healthy, no-fry blackened fish tacos in under 40 mins!
Inspiration
Last December while visiting the Outer Banks of NC, we were surprised to see many restaurants serving Mexican-inspired food. What really stood out was the Blackened Fish at a small restaurant in Kitty Hawk, which we enjoyed several times during our stay. So when we came back home, I decided to try the blackened fish.
Best Fish for Fish Tacos
I have used halibut in this recipe. You can use any mild, flaky fish such as cod, tilapia, haddok or mahi-mahi.
Instructions
This recipe has 4 easy parts
#1 Spicy, bold & versatile seasoning
A simple homemade recipe using spices that you already have in your pantry. Here are the spices I use, and if you don’t have spices like thyme or oregano, feel free to skip or substitute with your favorite spices.
Pro Tip – This homemade spice mix works great on not only fish but also shrimp and chicken. So go ahead and make a double batch and you will enjoy the versatile seasoning.
Note: You can also use your favorite store-bought blackening seasoning for this recipe. Just make sure to add according to the directions given as each spice mix has a different heat level.
# 2 Perfectly cooked halibut for tacos
Depending on the thickness of the fish, cook each side for 2 to 3 minutes or just until they start to crisp up and get that slight char. In this recipe, I cooked the Halibut for 8 minutes on medium heat turning the fish halfway through.
Tip: Ideally you want to use a cast iron pan for this recipe. You could also use any non-stick pan and still get a nice blackening on this fish.
#3 Crunchy, tangy and sweet salsa
Pineapple salsa with smokey jalapeños, onions and cilantro is our favorite topping to serve on these flavor bursting tacos. Finely dice the pineapple and all the veggies and you have the best tasting salsa ready.
Pro Tip: Make a double batch of this fresh salsa as kids and adults love this salsa served with crunchy tortilla chips.
Note: if you don’t have some of the ingredients, check out my Chicken Tinga Tacos Recipe or Vegan Cauliflower Tacos Recipe for more crunchy topping ideas.
# 4 Creamy Cilantro Avocado Sauce
This 5-minute sauce is easy and healthy! Add all the ingredients (including the cilantro stems) to the food processor and blend until smooth. For a less spicy sauce add only half of the jalapeño.
Note: If you want to make it dairy free use dairy free yogurt or dairy free mayo.
That’s all – you are ready to assemble the the tacos and eat!
Here is the best and easiest way to warm up your tortillas for the smokey, earthy flavors.
Best way to warm up the tortillas is directly on an open flame using a pair of tongs. Cook each side for 30 to 40 seconds or until the sides start to char. You can also heat them up on a skillet.
Assemble
Hungry? Get Set, Assemble the Blackened Fish Tacos, Eat…
The best part! Start assembling the tacos and get ready to experience the explosion of flavors. Place few spoonfuls of fish in the center of the tortilla. Top with pineapple salsa, cilantro avocado sauce, fold up, and enjoy immediately.
Variations
- For a gluten-free meal, use corn tortillas or gluten-free tortillas
- Substitute fish with shrimp for delicious blackened shrimp tacos
- For a dairy-free option, use soy yogurt in the avocado cilantro sauce
- Have a mango on hand? use instead of the pineapple and make mango salsa
- Have a grill on? Cook your fish on the grill, over grill mat
- Generously brush oil on the fish and bake it in the oven at 400 degrees for 10 minutes, then broil for 1 min for perfect blackening on the top
Did you enjoy this easy and healthy recipe? Here are more recipes you will love for quick weeknight meals or weekend entertaining:
- Chicken Tinga Tacos
- Vegan Cauliflower Tacos
- Spinach and Mushroom Quesadillas
- Black Bean and Corn Quesadillas
- Masala Chicken Burger with Indian spices
- Chicken Lettuce Wraps
- Tofu Lettuce Wraps
- Pulled Chicken Sandwiches
- Vegetarian Kati Rolls
Blackened Fish Tacos
Ingredients
- 1 pound white fish fillet halibut, mahi mahi, cod, tilapia
- 10 flour tortillas use corn tortilas for gluten free option
Spices:
- 1 ½ tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Pineapple salsa
- 1 cup pineapple fresh pineapple works best
- ½ cup red pepper finely diced
- ¼ cup red onion finely diced
- ¼ cup cilantro chopped
- ½ jalapeno finely diced
- ¼ lime
- ½ teaspoon kosher salt
Avocado Cilantro Sauce
- 1 avocado
- ⅓ cup yogurt
- 1 cup cilantro leaves and stems
- 2 garlic cloves
- 1 jalapeno use only half for less spice sauce
- 1 teaspoon kosher salt
- ¼ lime
Instructions
- In a wide bowl mix all of the dry spices for the spice blend and keep aside.
- Cut the fish fillet into 4 pieces and then coat each piece with the seasoning, pressing & turning the fish gently in the spice bowl to coat all the sides.
- Heat a cast-iron skillet or a nonstick pan over medium heat. Add oil and once it's heated, place the seasoned fish pieces on the pan. Depending on the thickness of the fish you can turn the fish in 2 to 4 minutes and cook on the other side for 2 to 4 minutes. Take the fish out and gently break it with a fork.
- In a medium bowl mix pineapple, red pepper, jalapeños, and onion. Add cilantro, salt & squeeze fresh lime juice. Mix well.
- To make the avocado cilantro sauce, add cilantro, avocado, yogurt, garlic, jalapeno & salt to the food processor. Squeeze lime juice. Blend until smooth.
- To warm the tortillas you can cook them directly over medium flame until it gets a few charred marks. Use stainless steel pair of tongs to turn them over after 30 to 40 seconds.
- To assemble the tacos, place a few spoonfuls of fish in the center of the tortilla. Top with pineapple salsa and cilantro avocado sauce. Serve immediately.
- Any leftover fish, salsa, or sauce can be refrigerated for up to 2 days.
Video
Notes
- For a gluten-free meal, use corn tortillas or gluten-free tortillas
- Substitute fish with shrimp for delicious blackened shrimp tacos
- For a dairy-free option, use soy yogurt in the avocado cilantro sauce
- Have a mango on hand? use instead of the pineapple and make mango salsa
- Have a grill on? Cook your fish on the grill, over grill mat
- Generously brush oil on the fish and bake it in the oven at 400 degrees for 10 minutes, then broil for 1 min for perfect blackening on the top
Persis says
Absolutely delicious!! Made the fish, salsa and sauce and everyone loved it!
Prajakti Kotwal says
This was dinner tonight and we all thoroughly enjoyed it. Truly a burst of flavors. Great Recipe Archana! Thank you!
St says
This was fantastic ! I had never tried the avocado dip before, but it was perfect on the tacos. I used tilapia and cooked the fish in the air fryer. Thanks again for sharing.
Ami says
We made this recipe for the second time yesterday and loved it just as much as we did the first time. It comes out perfect when you follow the recipe. This one is a keeper. Looking forward to trying more of your yummy and easy to follow recipes. Thank you.
Jayshree tailor says
Love your recipes
Which fish did you use
Archana says
Code, Halibut, Haddok
shilpa says
I tried this using shrimps and mango salsa, Turned out delicious. Thanks for the wonderful idea!