Easy Blackened Fish Tacos Recipe: Taco Night Favorite

These blackened fish tacos are an absolute staple in my house—they’re easy to make, loaded with bold flavors, and perfect for letting everyone customize their own. I start with lightly seasoned tilapia filets coated in Cajun seasoning, giving the fish a smoky, spicy crust that pairs perfectly with the toppings. We add dry coleslaw for a bit of crunch, pico de gallo and guacamole for those who want extra freshness, and my personal favorite—a simple spicy sauce that brings just the right kick.

What I love most about this recipe is how it turns taco night into a build-your-own adventure. Everyone grabs a warm flour tortilla (because they hold up so much better than corn) and loads it with their favorite toppings. It’s quick, satisfying, and somehow feels both healthy and indulgent at the same time. Trust me, these tacos are always a crowd-pleaser in my family, and they’re sure to be a hit in yours too!

What side dishes pair well with blackened fish tacos?

Honestly, these blackened fish tacos are so flavorful and satisfying that you can easily enjoy them on their own. But if you’re looking to round out the meal or feed a crowd, here are some great side dish options that pair perfectly with the smoky, spicy flavors:

• Mexican or Spanish Rice: A classic choice, these rice dishes add a hearty, flavorful base to complement your tacos.
• Tortilla Chips and Salsa: Whether you go with a classic tomato salsa, a zesty salsa verde, or a tropical mango salsa, chips make a crunchy, shareable side.
• Refried or Black Beans: Rich and creamy, beans are a traditional side that can double as a topping for your tacos.
• Elote (Mexican Street Corn): Grilled corn on the cob slathered with mayo, cotija cheese, chili powder, and lime is a smoky, tangy treat.
• Cilantro Lime Slaw: A tangy, refreshing side that echoes the crunch of the taco toppings while adding a little zing.
• Avocado Salad: A simple salad with sliced avocados, tomatoes, red onion, and a lime dressing keeps things light and fresh.
• Sweet Potato Fries: The sweetness of the fries balances the spiciness of the tacos, making them a fun and unexpected pairing.

If you’re short on time or prefer to keep it simple, just enjoy the tacos as they are— with all the toppings…. they’re more than satisfying on their own! 🌮

Can I use a different type of fish?

Of course, but there are a few things to keep in mind. When it comes to fish tacos, most people prefer fish that’s mild in flavor—nothing overly “fishy.” That’s why I stick with tilapia for my recipe. It’s not only mild but also budget-friendly and widely available, which makes it a no-brainer for taco night. However, if you want to mix things up, there are a few other fish options that work well based on this same criteria:

• Mahi-Mahi: Another mild, firm fish that’s perfect for tacos. It holds up well during cooking and has a slightly sweet flavor.
• Halibut: This is a bit pricier, but its delicate, flaky texture and mild taste make it an excellent choice for special occasions.
• Grouper: With a slightly firmer texture than tilapia, grouper is mild and easy to work with for tacos.
• Flounder: A thinner, mild fish that cooks quickly and works great in tacos, though it’s a bit more delicate than tilapia.
• Snapper: A little firmer and more flavorful than tilapia, but still mild enough for most palates.

That said, I’ve had some not-so-great experiences with cod. While it’s often recommended for tacos, I find it can have a stronger, fishier taste that doesn’t pair as well with the bold Cajun seasoning and taco toppings. If you’re unsure what’s available or what to choose, don’t hesitate to ask your local butcher or fishmonger—they’ll often have great suggestions based on what’s fresh and mild.

Tilapia is still my go-to, but feel free to experiment with these other options if you want a change! Just remember, the key is to stick to mild, flaky fish that complements the spices and toppings, rather than overpowering them.

Can I use corn tortillas instead of flour?

Absolutely, you can use corn tortillas! While I prefer flour tortillas for their durability—they’re less likely to tear under all the toppings (I like to stuff my fish tacos full!)—corn tortillas bring a classic flavor and texture that many taco lovers swear by. If you go for corn, warm them up first to make them more pliable, and maybe consider taking it easier on the toppings.

To heat them try one of these methods:

1. Toss them directly on a gas burner for a few seconds per side to get that slightly charred edge.
2. Heat them in a dry skillet over medium heat.
3. Wrap them in a damp paper towel and microwave for 10-15 seconds.

If you’re serving tacos for a crowd, consider doubling up your corn tortillas (two per taco) for extra sturdiness. Many taco trucks and taquerias do it like this. This way, your tacos have a better chance of staying together even with generous toppings!

How do I prevent the fish from sticking to the skillet?

Nothing ruins taco night like fish stuck to the pan! The key is to use a preheated, well-oiled, non-stick skillet. Here’s what works for me:

• Heat the skillet on medium-high for a couple of minutes before adding oil.
• Use an oil with a high smoke point, like vegetable, canola, or avocado oil.
• Once the oil is shimmering, carefully add the seasoned fish.

Avoid flipping the fish too soon—it needs time to form a crust. Let it cook for 3-4 minutes on one side before gently flipping with a spatula. If your fish is sticking, give it another minute or two; it’ll release naturally once the crust is formed.

What are some alternative toppings?

One of the best things about tacos is the endless topping possibilities! While I keep it simple with coleslaw, pico de gallo, guacamole, and spicy sauce, you can totally get creative. Here are some other ideas to try:

• Mango or Pineapple Salsa: Adds a sweet, tropical twist that balances the heat of the Cajun spices.
• Pickled Onions: Bring a tangy, crunchy bite that complements the smoky fish.
• Avocado Slices: A creamy, no-fuss alternative to guacamole.
• Cilantro: A fresh herb that pairs beautifully with the bold spices.
• Hot Sauce: For those who want an extra kick, set out a variety to suit different tastes.

These toppings let everyone customize their tacos to perfection, whether they’re in the mood for something sweet, spicy, or tangy.

What if I don’t have Cajun seasoning?

No Cajun seasoning on hand? You can easily mix up your own with a few simple spices. Here’s a quick recipe for a homemade Cajun seasoning blend:

Homemade Cajun Seasoning

• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp salt

Mix all the spices together in a small bowl. This recipe makes about 2 tablespoons of seasoning—plenty to coat your fish filets with a little left over.

Customizing the Flavor

• For less heat, reduce or omit the cayenne pepper.
• For a smoky kick, try using chipotle powder instead of cayenne.
• If you want more spice, add an extra 1/4 tsp of cayenne or a pinch of crushed red pepper flakes.

Alternatively, you can use something simple like Old Bay seasoning, chili powder, or even a pre-made taco seasoning mix in a pinch. They might not have the exact same smoky, spicy profile, but they’ll still give your fish great flavor!