There’s something magical about tacos that balance smoky spice with fresh, zesty toppings. These Blackened White Fish Tacos are light, vibrant, and perfect for a weeknight Taco Tuesday or a weekend fiesta. The flaky fish gets coated in bold blackening spices, then tucked into warm corn tortillas and topped with fresh pico de gallo and a sprinkle of cilantro.
Ingredients
For the Blackened Fish
- 1 ½ lbs white fish fillets (such as cod, halibut, or mahi mahi)
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional, for extra heat)
- 1 tsp salt
- ½ tsp black pepper
For the Pico de Gallo
- 3 medium ripe tomatoes, diced
- ½ small red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For Assembly
- Fresh corn tortillas (warmed)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Pico de Gallo – In a medium bowl, combine diced tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste. Cover and refrigerate while you prepare the fish.
- Season the Fish – In a small bowl, mix together smoked paprika, chili powder, cumin, garlic powder, onion powder, cayenne, salt, and black pepper.
Pat fish fillets dry with paper towels. Brush lightly with olive oil, then coat evenly with the spice mixture.
- Cook the Fish – Heat a cast-iron skillet or heavy pan over medium-high heat. Add a drizzle of oil.
- Cook fish for about 3–4 minutes per side, depending on thickness, until blackened on the outside and opaque in the center. Remove and let rest for a minute, then break into large flakes with a fork.
Assemble the Tacos
- Warm the tortillas until soft and pliable.
- Place blackened fish pieces into each tortilla.
- Top generously with pico de gallo and extra cilantro leaves.
- Serve immediately with lime wedges on the side.
