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Blackstone Blackened Fish Tacos

Blackstone Blackened Fish Tacos

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Blackstone Blackened Fish Tacos are a flavorful and easy-to-make dish featuring tender, spice-rubbed fish cooked on a Blackstone griddle. Served in warm tortillas with fresh toppings, these tacos are perfect for a quick weeknight dinner or a summer cookout.

Why You’ll Love This Recipe

  • Quick and easy to prepare, making it ideal for busy nights
  • Bursting with bold and smoky flavors from the blackened seasoning
  • Customizable with your favorite toppings and sauces
  • Perfectly cooked fish with a crispy crust and tender inside
  • Great for outdoor grilling and gatherings

Ingredients

Blackstone Blackened Fish Tacos this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • White fish fillets (such as cod, tilapia, or mahi-mahi)
  • Blackened seasoning
  • Olive oil or butter
  • Corn or flour tortillas
  • Shredded cabbage
  • Fresh cilantro
  • Diced tomatoes
  • Avocado slices
  • Lime wedges
  • Sour cream or a creamy sauce of choice

Directions

  1. Preheat your Blackstone griddle to medium-high heat.
  2. Pat the fish fillets dry with a paper towel and generously coat them with blackened seasoning.
  3. Drizzle olive oil or melt butter on the griddle, then place the fish fillets on it.
  4. Cook for about 3-4 minutes per side, or until the fish is opaque and has a nice crust.
  5. Warm the tortillas on the griddle for about 30 seconds per side.
  6. Assemble the tacos by placing the cooked fish in the tortillas and adding shredded cabbage, diced tomatoes, avocado slices, and fresh cilantro.
  7. Drizzle with sour cream or your favorite sauce and serve with lime wedges.
  8. Enjoy immediately!

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Variations

  • Spicy Kick: Add extra cayenne pepper to the blackened seasoning for more heat.
  • Creamy Twist: Top with a cilantro-lime crema for extra creaminess.
  • Tropical Flavor: Add a mango or pineapple salsa for a sweet and tangy contrast.
  • Low-Carb Option: Serve the blackened fish over a bed of lettuce instead of tortillas.
  • Grilled Alternative: Cook the fish on a traditional grill if you don’t have a Blackstone griddle.

Storage/Reheating

  • Storage: Store leftover fish in an airtight container in the refrigerator for up to 2 days.
  • Reheating: Reheat on the Blackstone griddle over low heat for a few minutes, or in the microwave for 30 seconds to 1 minute.
  • Freezing: It’s best to freeze the cooked fish separately from the toppings. Wrap it tightly and store for up to 2 months. Thaw in the fridge before reheating.
Blackstone Blackened Fish Tacos

FAQs

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

Make sure your griddle is well-oiled and properly preheated before adding the fish.

Can I use frozen fish for this recipe?

Yes, but be sure to thaw it completely and pat it dry before seasoning and cooking.

What is blackened seasoning made of?

It typically includes paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, and oregano.

Can I use a different type of fish?

Yes! Salmon, snapper, or even shrimp work well for this recipe.

What’s the best sauce for blackened fish tacos?

A creamy cilantro-lime sauce, chipotle mayo, or avocado crema pairs perfectly with the bold flavors.

How do I keep the fish from falling apart?

Use a spatula to carefully flip the fish and avoid overcooking it.

Are corn or flour tortillas better for fish tacos?

Both work well! Corn tortillas provide a more authentic texture, while flour tortillas are softer and more pliable.

Can I make this recipe dairy-free?

Yes, simply use a dairy-free sauce or skip the sour cream.

What side dishes go well with these tacos?

Try serving with Mexican rice, black beans, coleslaw, or grilled corn.

Can I cook this on a regular pan instead of a Blackstone griddle?

Yes! A cast-iron skillet on the stovetop is a great alternative.

Conclusion

Blackstone Blackened Fish Tacos are a delicious and easy-to-make meal that brings bold flavors to your table. Whether you’re cooking for a family dinner or an outdoor gathering, these tacos are sure to impress. Customize them with your favorite toppings and enjoy a fresh, flavorful dish any time of year!

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Blackstone Blackened Fish Tacos

Blackstone Blackened Fish Tacos

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Griddle
  • Cuisine: Mexican, Tex-Mex
  • Diet: Gluten Free
Print Recipe

Description

These Blackstone Blackened Fish Tacos are packed with bold, smoky flavors and a crispy, spicy crust. The fish is seared on a Blackstone griddle, giving it a perfect char while staying juicy inside. Served with a fresh slaw, creamy sauce, and warm tortillas, these tacos are a must-try for taco night!

Ingredients

Units Scale

For the Blackened Fish:

  • 1 lb white fish (tilapia, mahi-mahi, cod, or snapper)
  • 2 tbsp olive oil
  • 1 tbsp butter (for cooking)
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper (adjust to taste)
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Juice of 1 lime

For the Slaw:

  • 2 cups shredded cabbage (green or purple)
  • 1/4 cup shredded carrots
  • 1/4 cup cilantro, chopped
  • 1/2 jalapeño, finely diced (optional)
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1/2 tsp salt

For the Sauce:

  • 1/2 cup sour cream or Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

For the Tacos:

 

  • 8 small corn or flour tortillas
  • 1 avocado, sliced
  • 1/2 cup crumbled cotija or feta cheese (optional)
  • Lime wedges, for serving

Instructions

Prep the Fish:

  1. Pat the fish dry and drizzle with olive oil and lime juice.
  2. In a small bowl, mix the blackening seasoning: paprika, garlic powder, onion powder, cayenne, black pepper, salt, oregano, cumin, and chili powder.
  3. Generously coat the fish with the seasoning mix on all sides.

2. Make the Slaw:

  1. In a bowl, combine the shredded cabbage, carrots, cilantro, and jalapeño.
  2. In a small bowl, whisk together mayonnaise, lime juice, and salt.
  3. Pour over the cabbage mix and toss well. Set aside.

3. Prepare the Sauce:

  1. In a bowl, mix sour cream, mayonnaise, lime juice, hot sauce, garlic powder, and salt. Set aside.

4. Cook the Fish on the Blackstone Griddle:

  1. Preheat the Blackstone griddle to medium-high heat. Add butter.
  2. Place the fish on the griddle and cook for 3-4 minutes per side, until blackened and cooked through (internal temp of 145°F).
  3. Remove from heat and let it rest for 2 minutes, then flake into chunks.

5. Assemble the Tacos:

  1. Warm the tortillas on the griddle for about 30 seconds per side.
  2. Add blackened fish, slaw, avocado slices, and a drizzle of sauce.
  3. Sprinkle with cotija cheese (if using) and serve with lime wedges.

Notes

  • Adjust the cayenne pepper for more or less spice.
  • Use any firm, white fish like mahi-mahi, cod, or tilapia.

 

  • If you don’t have a Blackstone, cook the fish in a cast-iron skillet over medium-high heat.

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