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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

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.