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The Best Blackened Fish Tacos — Easy Weeknight Dinner

Close-up of Blackened Fish Tacos on corn tortillas topped with shredded cabbage, cilantro, cotija, and a drizzle of chipotle-lime crema — an easy Fish Tacos Blackened weeknight plate.
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Crunchy, buttery fillets rubbed with a smoky, spicy blend, tucked into warm corn tortillas and finished with a tangy chipotle-lime crema — these Blackened Fish Tacos deliver big flavor in every bite and come together fast enough for a weeknight.

Ingredients

Scale

Chipotle-Lime Crema

  • Juice from ½ lime
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 teaspoon garlic salt
  • 1 chipotle chile in adobo, finely chopped
  • ½ cup cilantro, roughly chopped

Spiced 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 kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup (1 stick) unsalted butter, melted
  • 2 pounds firm white fish, cut into thick fillets (about 1″ thick)
  • 3 tablespoons olive oil (for the skillet)

To Serve

  • Warm corn tortillas (or flour, if you prefer)
  • Shredded purple cabbage
  • Fresh cilantro, chopped
  • Crumbled cotija cheese
  • Lime wedges

Instructions

Make the crema

  1. Combine lime juice, sour cream, mayo, garlic salt, chopped chipotle, and cilantro in a blender or food processor.

  2. Puree until smooth, taste, and adjust seasoning. Chill in the fridge while you cook the fish.

Season the fish

  1. Stir together all the dry spices—garlic powder, paprika, onion powder, cayenne, thyme, basil, oregano, salt, and pepper—in a shallow bowl.

  2. Pour the melted butter into another shallow dish. Dip each fillet into the butter so it’s lightly coated, then press both sides into the spice mixture until well coated.

Cook the fillets

  1. Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.

  2. Add seasoned fillets without crowding the pan and cook about 2 minutes per side, until the outside is darkened and the fish flakes easily. Work in batches and add a bit more oil if the pan gets dry.

  3. Transfer cooked fish briefly to a paper towel–lined plate to rest.

Assemble the tacos

 

  1. Warm tortillas on a hot skillet or wrapped in foil in a low oven.

  2. Layer shredded cabbage, a portion of blackened fish, a drizzle of chipotle-lime crema, a sprinkle of cilantro, and cotija. Serve with lime wedges for squeezing.

Notes

Notes & storage

 

  • Make-ahead: The crema keeps up to 1 week refrigerated in a sealed jar.

  • Store cooked fish in an airtight container for up to 2 days; reheat gently in a skillet to help the crust crisp back up.

  • Tip: If smoke bothers you, use clarified butter or reduce heat slightly — you’ll still get great color and flavor.

  • FYI: Patting fillets dry before dipping in butter helps the spice rub adhere and improves the crust.

Nutrition

Find it online: https://irmacooks.com/the-best-blackened-fish-tacos/