Blackened Fish Tacos Recipe

Fish fillets: Choose a mild white fish like tilapia or cod for a tender, flaky texture.

Olive oil: Used to coat the fish, helping the spices adhere and adding richness.

Paprika: Provides a smoky, sweet flavor and vibrant color to the spice mix.

Garlic powder: Adds a savory depth and aromatic quality to the seasoning.

Onion powder: Enhances the overall flavor with a subtle onion taste.

Cumin: Offers a warm, earthy flavor that complements the fish.

Salt: Essential for enhancing the natural flavors of the ingredients.

Black pepper: Adds a mild heat and peppery flavor to the dish.

Cayenne pepper: Optional, for those who enjoy an extra spicy kick.

Tortillas: Soft corn or flour tortillas serve as the base for the tacos.

Shredded cabbage: Provides a crunchy texture and fresh taste.

Pico de gallo: A fresh salsa made with tomatoes, onions, and cilantro, adding brightness.

Cilantro: Chopped fresh cilantro adds a burst of herbal freshness.

Lime: Lime wedges are squeezed over the tacos for a zesty finish.

To achieve the perfect blackened crust on your fish, make sure your skillet is properly preheated before adding the fillets. A hot skillet ensures that the spice mix sears quickly, creating a flavorful crust without overcooking the fish. Additionally, resist the urge to move the fillets around too much while cooking; let them sit undisturbed for a few minutes on each side to develop that signature blackened appearance.

• 4 fillets like tilapia or cod white fish - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can be seasoned similarly and provides a mild flavor.

• 2 tablespoon olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative for high-heat cooking.

• 1 tablespoon paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the flavor profile of the blackened seasoning.

• 1 teaspoon garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor, though it may slightly alter the texture.

• 1 teaspoon onion powder - Substitute with finely chopped onion: Fresh onion can add a similar flavor, though it will introduce a different texture to the seasoning.

• 1 teaspoon cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor that complements the other spices well.

• 1 teaspoon salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, though it will also introduce a bit of moisture to the seasoning.

• 0.5 teaspoon black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, with a slightly different aroma.

• 0.5 teaspoon optional, for extra heat cayenne pepper - Substitute with red pepper flakes: Red pepper flakes can provide a similar level of heat and spice to the dish.

• 8 small corn or flour tortillas - Substitute with lettuce wraps: Lettuce wraps offer a low-carb alternative while still providing a vessel for the taco fillings.

• 1 cup shredded cabbage - Substitute with shredded lettuce: Shredded lettuce can provide a similar crunch and freshness to the tacos.

• 1 cup pico de gallo - Substitute with salsa: Salsa can offer a similar combination of tomatoes, onions, and peppers, though it may be more liquid.

• 0.5 cup chopped cilantro - Substitute with parsley: Parsley provides a fresh, herbal flavor, though it lacks the distinct taste of cilantro.

• 1 unit cut into wedges lime - Substitute with lemon wedges: Lemon wedges can provide a similar acidic brightness to the dish.

• Allow the fish to cool completely before storing. This prevents condensation, which can make the fish soggy.

• For short-term storage, place the blackened fish in an airtight container and refrigerate. It will stay fresh for up to 2 days.

• To freeze, wrap each fish fillet individually in plastic wrap or aluminum foil. This helps maintain its flavor and texture.

• Place the wrapped fish in a resealable freezer bag. Remove as much air as possible before sealing to prevent freezer burn.

• Label the bag with the date and contents. Frozen fish can be stored for up to 2 months.

• When ready to enjoy, thaw the fish in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.

• Reheat the fish in a skillet over medium heat until warmed through. This helps retain its crispy texture.

• Store leftover tortillas in a resealable bag at room temperature for up to a week. For longer storage, freeze them in a similar manner to the fish.

• Keep pico de gallo and shredded cabbage in separate airtight containers in the refrigerator. They are best consumed within 2-3 days for optimal freshness.

• Cilantro can be stored in the refrigerator. Wrap it in a damp paper towel and place it in a plastic bag to keep it fresh for up to a week.

• Lime wedges can be stored in an airtight container in the refrigerator for a few days. For longer storage, freeze the juice in ice cube trays and transfer to a freezer bag once solid.

• Preheat your oven to 350°F (175°C). Wrap the blackened fish in aluminum foil to keep it moist and prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warmed through. This method helps maintain the fish's texture and flavor.

• For a quick fix, use a skillet over medium heat. Add a splash of olive oil to the pan and gently reheat the fish for a few minutes on each side. This will help to revive the crispy exterior while keeping the inside tender.

• If you're in a hurry, the microwave can be your friend. Place the fish on a microwave-safe plate, cover it with a damp paper towel to retain moisture, and heat in 30-second intervals until warm. Be cautious not to overcook, as this can make the fish rubbery.

• To reheat the tortillas, wrap them in a damp paper towel and microwave for about 20-30 seconds. Alternatively, you can warm them in a dry skillet over medium heat for a minute or two on each side.

• If you have an air fryer, set it to 350°F (175°C) and reheat the fish for about 3-5 minutes. This method can help restore some of the original crispiness to the blackened fish.

• Refresh the shredded cabbage and pico de gallo by tossing them with a squeeze of fresh lime juice before assembling your reheated tacos. This will add a burst of freshness to complement the reheated components.

• Mixing bowl: Use this to combine the spices for the blackening seasoning.

• Skillet: Essential for cooking the fish fillets to achieve that perfect blackened crust.

• Spatula: Handy for flipping the fish fillets in the skillet without breaking them.

• Measuring spoons: Useful for accurately measuring out the spices and olive oil.

• Tongs: Ideal for handling the tortillas when warming them in a skillet.

• Knife: Needed for chopping the cilantro and cutting the lime into wedges.

• Cutting board: Provides a stable surface for chopping the cilantro and preparing the lime.

• Microwave: An alternative option for warming the tortillas quickly.

• Plate: Use this to assemble the tacos before serving.

Prepare the spice mix in advance: Mix the paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper ahead of time and store in an airtight container.

Batch cook the fish: Cook multiple fish fillets at once in a large skillet to save time.

Use pre-shredded cabbage: Opt for pre-shredded cabbage to cut down on prep time.

Ready-made pico de gallo: Purchase pico de gallo from the store to skip chopping.

Warm tortillas together: Heat all tortillas at once in the microwave using a damp paper towel.