Blackened Fish Tacos With Chipotle Recipe

I created Blackened Fish Tacos featuring buttery fish fillets encrusted with a perfect balance of herbs and spices, tucked into soft corn tortillas, topped with shredded cabbage and served with a creamy chipotle-lime sauce on the side.

I love how a bold spice crust can flip dinner into something you actually look forward to. Blackened Fish Tacos with Chipotle feel loud and kind of dangerous, they make me grin every time.

I used cod fillets and minced chipotle peppers in adobo, and that smoky heat with flaky fish made me call this the Best Fish Taco Recipe Ever before anyone took a bite. People argue about the Best Fish For Tacos but this version just hits, unexpected and kind of perfect.

If you’re curious, go on, try one and tell me what you think.

Ingredients

• Firm white fish gives lean protein low fat flaky texture soaks up spices
• Butter adds richness and browning but packs saturated fat and calories
• Olive oil brings healthy monounsaturated fats and helps sear the fish
• Paprika cayenne cumin garlic make smoky spicy crust packed with antioxidants
• Chipotle in adobo gives smoky heat acidic tang and a little sweet
• Shredded cabbage gives crunchy fiber vitamin C low calories fresh contrast
• Avocado adds creamy texture heart healthy monounsaturated fat and potassium
• Fresh lime juice brightens flavors adds vitamin C and tangy acidity
• Corn tortillas give niacin fiber authentic corn flavor lighter than flour
• Sauce base of mayo or yogurt brings creaminess fats and cooling tang

Ingredient Quantities

• 1 lb firm white fish fillets, like cod or mahi mahi, skin removed
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp paprika
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (more or less to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 8 small corn tortillas
• 2 cups shredded cabbage (green or mix of green and red)
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 1-2 chipotle peppers in adobo, minced
• 1 tbsp adobo sauce (from the chipotle can)
• 2 tbsp fresh lime juice
• 1 clove garlic, minced
• 1/2 tsp kosher salt (for the sauce)
• 1 ripe avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1/4 red onion, thinly sliced (optional)
• 2 limes, cut into wedges for serving
• 1 tbsp honey or agave (optional, for the sauce)

How to Make this

1. Mix the blackening spice: in a small bowl stir together 1 tbsp paprika, 1 tsp smoked paprika, 1 tsp cayenne (use less if you dont like heat), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp ground cumin, 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Pat 1 lb fish fillets dry and cut into 4 to 6 taco sized pieces, then press the spice mix firmly onto both sides.

2. Make the chipotle-lime sauce: in another bowl whisk 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1 to 2 minced chipotle peppers in adobo, 1 tbsp adobo sauce, 2 tbsp fresh lime juice, 1 minced garlic clove, 1/2 tsp kosher salt and 1 tbsp honey or agave if you want a touch of sweetness. If it’s too thick thin with a teaspoon or two of water. Taste and adjust for heat or lime.

3. Heat the pan: warm a heavy skillet (cast iron is best) over medium-high heat until very hot. Add 1 tbsp olive oil and 1 tbsp unsalted butter and let the butter foam but not burn.

4. Cook the fish: lay the spiced fillets in the pan and don’t move them for 3 to 4 minutes so a dark crust forms. Flip and cook another 2 to 4 minutes until the fish flakes easily and reaches about 145F in the thickest part. Add the remaining 1 tbsp butter in the last minute and spoon the melted butter over the fish for extra flavor. Remove and let rest 1 to 2 minutes, then flake into large chunks.

5. Warm the tortillas: while the fish rests, warm 8 small corn tortillas in a dry skillet over medium heat 20 to 30 seconds per side or briefly over a gas flame for char. Stack and wrap in a clean towel to keep warm and pliable.

6. Prep toppings: have 2 cups shredded cabbage ready, slice 1 ripe avocado, chop 1/4 cup fresh cilantro, and thinly slice 1/4 red onion if using. Cut 2 limes into wedges.

7. Assemble the tacos: on each warm tortilla layer a handful of shredded cabbage, a good piece of flaky blackened fish, a few avocado slices, cilantro and red onion if you like. Drizzle with the chipotle-lime sauce.

8. Finish and serve: squeeze a lime wedge over each taco, offer extra sauce and lime on the side, and enjoy right away. Leftover sauce keeps in the fridge for 3 to 4 days.

Equipment Needed

1. Measuring spoons plus a 1/2 cup measuring cup (for spices and sauce)
2. Two small bowls (one for the spice mix, one for the chipotle-lime sauce)
3. Whisk and a mixing spoon
4. Chef’s knife
5. Cutting board
6. Heavy skillet (cast iron is best, 10 to 12 inch)
7. Fish spatula or a thin metal spatula
8. Tongs
9. Instant read thermometer (helps hit that 145F doneness)
10. Clean kitchen towel and a plate (to stack and keep warmed tortillas pliable)

FAQ

Blackened Fish Tacos With Chipotle Recipe Substitutions and Variations

• Firm white fish (cod or mahi mahi): swap for halibut, snapper, or tilapia; or use firm tofu slices if you want a vegetarian version (cook a little slower so it doesn’t fall apart)
• Chipotle peppers in adobo: use 1 to 2 tsp chipotle powder, or 1 tbsp adobo sauce plus smoked paprika, or blend 2 tbsp tomato paste with 1 tsp smoked paprika and a pinch of cayenne for a similar smoky heat
• Mayonnaise / sour cream: sub with Greek yogurt (same tang, less fat), Mexican crema, or vegan mayo/silken tofu blended for a dairy free option
• Corn tortillas: use small flour tortillas, soft lettuce leaves for low carb, or warmed small pita pockets if corn is hard to find

Pro Tips

– Pat the fish completely dry and let it sit a few minutes after you rub on the spices so the rub actually sticks and the fillets warm up a bit. Cold, wet fish will steam not sear, and you want that crust.

– Heat your pan until it’s really hot before you drop the fish in, cook in a single layer and try to flip only once. Overcrowding or fiddling makes the crust soggy and the fish falls apart.

– Warm and steam the tortillas right before serving so they stay pliable; char them briefly over a gas flame or heat in a dry skillet then stack and wrap in a towel. If you need a quick fix, microwave wrapped tortillas for 15 to 20 seconds, they come out soft.

– Make the chipotle-lime sauce ahead and taste it after 20 to 30 minutes, it mellows and the heat will change. If it seems thick, thin with a teaspoon or two of water or lime juice, and add a touch of honey only if it needs balance.

– Keep components separate when you store leftovers. Fish reheats best gently in a low oven or in a covered skillet with a splash of water so it doesnt dry out, and assemble tacos right before eating so avocado and cabbage stay fresh.