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:
- Pat the fish dry and drizzle with olive oil and lime juice.
- In a small bowl, mix the blackening seasoning: paprika, garlic powder, onion powder, cayenne, black pepper, salt, oregano, cumin, and chili powder.
- Generously coat the fish with the seasoning mix on all sides.
2. Make the Slaw:
- In a bowl, combine the shredded cabbage, carrots, cilantro, and jalapeño.
- In a small bowl, whisk together mayonnaise, lime juice, and salt.
- Pour over the cabbage mix and toss well. Set aside.
3. Prepare the Sauce:
- 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:
- Preheat the Blackstone griddle to medium-high heat. Add butter.
- Place the fish on the griddle and cook for 3-4 minutes per side, until blackened and cooked through (internal temp of 145°F).
- Remove from heat and let it rest for 2 minutes, then flake into chunks.
5. Assemble the Tacos:
- Warm the tortillas on the griddle for about 30 seconds per side.
- Add blackened fish, slaw, avocado slices, and a drizzle of sauce.
- 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.