Name: Blackened Fish Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 800g / 2lbs cod loin (or other white fish); 1 tsp smoked paprika; 1 tsp cayenne pepper; 1 tsp ancho chilli powder; 1 tsp cumin; 1 tsp oregano; 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp salt; 12-15 corn tortillas; pico de gallo; cilantro lime slaw

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Blackened fish tacos are chunky cod rubbed with a spicy Mexican-inspired seasoning, cooked to sizzling with a golden brown crust, then folded inside a chewy corn tortilla. Layer up with slick salsas and crunchy slaws for a mouthwatering bite.

There is a taco for each day of the week on the blog! Try my meat-free buffalo cauliflower version, or stick with tradition with pulled pork or shredded chicken.

blackened fish taco from the top down and with several fixings

Fish isn’t what springs immediately to mind when you hear the word ‘tacos’, but they are a legitimate and popular Mexican offering, especially near the coast around Baja California.

While I love a meaty taco, dripping with dark, gravy-like sauce (see my birria recipe for droolsome inspo), lately, I’m leaning into fish in a big way.

This is because 1) it’s summer and too warm for eating heavy meats, and 2) fish is much lighter, lower in calories, and better for you. And I’m at an age where I need to be nourishing my body. ‘Bye ‘bye devil-may-care attitude to carbs!

The second reason I’m backing fish tacos is their customisability. You can reuse this fish taco recipe with an endless combination of different slaws, salads, and salsas.

And the third, they take NO TIME to pull together! It’s five minutes to prep the rub and pat the fish (read on), then 10 minutes to cook.

Lastly, they are FUN! Especially for kids. I mean, wouldn’t it be nice not to repeat the phrase “Use your knife and fork, please!” for one meal??

Fish tacos with slaw

The best fish tacos are three things:

Brimming with texture; this one is a pleasing mix of soft, flakey chunks of fish, chewy tortilla, firm shreds of cabbage slaw and a luscious dribbly creamy sauce.

A riot of colour; pure white-centred fish temptingly charred against vivid green lime wedges, pink radish and red chili slices, and flourishing with your choice of bold-hued vegetables and salsas.

A fanfare of flavour; the spicy rub on this one is equally measured smoky paprika, nose-tingling cayenne and ancho, warm cumin, citrussy oregano, garlic, onion and a pinch of salt. Up the ante with at least one tangy note (lime or tomato) and one cool one (yoghurt or mayo).

Bear in mind, cod is a naturally plain-tasting fish. The flavour is subtly sweet and delicate and needs a little coaxing, which is why cod recipes tend to heavily feature lemon and butter or mustard or spices. I’ve enhanced the mild flavour here with an intense rub and a charry cook, and built around it with a whole lot of taco-stuffers (slaw and salsa).

four process shots showing the preparation and cooking of the cod

Recipe Tips and Notes

The spice rub seasoning will complement any firm white fish. I used chunky cod, but milder tilapia, mahi mahi, basa or pollock will all benefit from its flavour infusion.
Whether using fresh or defrosted fish, it’s crucial to dab away the excess moisture from the fish flesh. Use a paper towel! If the fish is too wet, it will steam, and you’ll lose the desired sear.
Just like meat, fish also need a little rest time after cooking. This allows the juices to redistribute around the fillet keeping it succulent, not dry.

Serving suggestions

Let’s talk tortillas. If you’re UK-based, you might think tortillas are limited to corn or flour, soft or hard shell, large or ‘mini’. Or Spanish (that’s another post!). There truly is a disappointing lack of variety here!

For these fish tacos with slaw, we want soft ‘mini’ tortillas- you might even call them wraps! These offer the ideal fold-over for these handheld beauties.

Secondly, perhaps you reach for the floppy, white, flour option more often than not, but I urge you, if you can find them, to try the sunshine-hued, soft corn tortillas this time. Corn tortillas have a stronger flavour, think toast and popcorn, and are more robust in texture- they have a chew to them, which makes them-sauce proof and won’t go soggy.

Which is important as I recommend you load them up with sour and juicy cilantro lime slaw and tomato-heavy Pico de Gallo.

If you’re Tex-Mex lovers with big appetites, pad out the meal with a few extras like Smoked Cheddar Southwest dip with crunchy tortillas chips, Mexican rice (with or without chicken thighs), and maybe a cheeky margarita?

Storage and leftovers

Any leftover fish from the fish tacos can be kept in the fridge for 3-4 days. Make sure it’s tightly contained to prevent the seasoned fish permeating other refrigerated items.

Obviously, you can reheat the leftovers and make fish tacos again. If it’s the season, try this feisty blackberry chili lime salsa and red cabbage slaw to mix it up.

Or, use the spice-rubbed cod as a salad topper, the Mexican flavours will be right at home with an avocado and grilled corn salad.