Blackened Fish Tacos
This blackened fish tacos dish is one of my personal favourite quick-cooking dinners. The fish takes only eight minutes to broil, and while it’s cooking you can mix the slaw, crumble the cheese, and slice the green onions.
I like to make the spice blend on the weekend so it’s ready when I need it.
Note:
For kids who may not be into fish tacos, we often skip the seasoning blend and coat their fish in seasoned breadcrumbs before drizzling with oil and butter. Then we add a plain cheese taco (grated cheddar in a tortilla) to the side, and apple slices or carrot sticks if they aren’t into the toppings you’re adding to your own blackened fish tacos.
Suggested Toppings:
- Slaw (you can make your own or you can buy a pack of kale slaw – readily available at most grocery stores and Costco. If you buy it – hey, why not? – trash the accompanying dressing and douse the veggies with a generous splash of olive oil, white wine vinegar and salt instead)
- Guacamole (homemade or store-bought) or mashed avocado
- Crumbled feta
- Lime wedges
- Chopped tomatoes
- Sliced green onions
Blackened Fish Tacos Recipe:
You’ll Need
- ¾ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon ground cumin
- 1 ½ tablespoons brown sugar
- 4 tilapia filets (or other white fish) or salmon
- 8 tortilla or taco shells, of choice (corn, flour, hard, etc.)
- Preferred toppings (Slaw, guacamole, crumbled feta, lime wedges, chopped tomatoes, sliced green onions)
Prep and Cook
- To make the blackened fish seasoning, combine dry ingredients in a small bowl or jar.
Cover and store until needed.
This can be done up to a week in advance. - To make the tacos, turn the broiler to high and move the oven rack to the top.
Place the fish on a parchment or foil-lined rimmed baking sheet.
Rub the seasoning all over the fish. Drizzle with olive oil and melted butter and broil for 4 minutes.
Flip the fish and cook for an additional 3 to 4 minutes, or until the fish is tender and flaky.
Depending on the thickness of the salmon (if using) you may need to cook this another minute or so longer. - While the fish is cooking, assemble your toppings based on the list above.
- To assemble, place 2 taco shells on each plate and top with chunks of broiled fish, slaw, feta, and a dollop of aioli.
Serve at once.
