Go Back
–+ servings
blackened fish taco from the top down and with several fixings
Print Recipe

Blackened Fish Tacos

Cod rubbed with Mexican-inspired seasoning, cooked with a golden brown crust and served in a corn tortilla.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner
Cuisine: Mexican
Keyword: blackened fish tacos
Servings: 4
Author: Julia Frey of Vikalinka

Ingredients

  • 800g / 2lbs cod loin or other white fish

For the spice rub

  • 1 tsp This is an affiliate link.smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp This is an affiliate link.ancho chilli powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt

To serve

  • 12-15 This is an affiliate link.corn tortillas
  • pico de gallo
  • cilantro lime slaw

Instructions

  • Preheat the oven to 200C/400F.
  • In a small bowl combine all the spices for the rub. Tap the fish dry with a paper towel to remove excess moisture. Coat both sides of fillets with the spice rub. You shouldn’t have any leftover spice rub. 
  • Place on an oiled shallow baking pan and bake in the preheated oven for 10 minutes or until the fish is cooked all the way through, looks opaque and flakes easily. 
  • For the pan fry method heat a non-stick frying pan with 2 tablespoons of oil, then fry the fish 2-3 minutes on each side or until it is cooked all the way through, looks opaque and flakes easily. 
  • Let the fish rest for 5 minutes before serving it in tacos.
  • Load the tacos with pieces of blackened fish, salsa, slaw or guacamole.

Notes

  • I used cod but other firm white fish will be suitable for this recipe as well, including tilapia, mahi mahi, basa and pollock. The spice rub will compliment any of them.
  • Always dab away excess moisture from the fish using a paper towel. If the fish is too wet, it will steam rather than sear.
  • You can bake the fish in the oven or pan fry it for a nice sear. (Both cooking methods are provided.)
  • Like meat, fish needs a little rest time after cooking. This allows juices to be reabsorbed by the fish, keeping it succulent rather than dry.

Nutrition

Calories: 346kcal | Carbohydrates: 37g | Protein: 41g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 86mg | Sodium: 444mg | Potassium: 1031mg | Fiber: 6g | Sugar: 1g | Vitamin A: 699IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 3mg