A super simple blackened fish taco recipe served with a creamy avocado lime sauce to drizzle on top. Firm white fish is coated with a spicy seasoning blend and pan-fried until lightly charred on the surface for maximum flavor.
This fish taco recipe is inspired by a food adventure just south of the border in Baja California, Mexico. My husband and I stopped at several small seaside villages like Puerto Nuevo for langosta (lobster) and pescado (fish). The food in Baja is incredible. Street cart vendors selling elotes and tacos al pastor, carnitas, carne asada, lengua, and most restaurants have whatever your heart desires.
This recipe uses a Mexican-inspired spice blend that works with any type of fresh fish. This time I choose to Mahi Mahi for its lean flakey texture, which is a match made in heaven rolled up in a corn tortilla and all the taco fixings. Taco Tuesday is never going to the be the same from here on out!
Ingredients for the blackening seasoning
The best blackening season combines smoked paprika, brown sugar, garlic, onion, cumin, chili powder, salt, and black pepper. It layers on a flavor explosion that takes a mild white fish to bold and rustic in taste.
If you want more heat, just add more chili pepper, or better yet, some cayenne pepper. If you’re following a Paleo or Whole30 diet, you can omit the brown sugar. The sweetness is there to balance the savory seasonings and helps to brown the surface more quickly.
Mahi Mahi only requires a few minutes to cook before it gets dried out, so keep an eye on it. Start with a nice hot pan by pre-heating over medium-high heat for a few minutes until you can feel the heat rising. I use a cast iron skillet, however, stainless steel or nonstick pan will work too.
Press the fish against the pan
Add enough oil to coat the bottom of the pan, and then heat until almost smoking. Carefully add the fish and gently press on the fillet with a spatula for a few seconds so the flesh can make direct contact with the hot pan.
This also helps release some of the moisture from the surface of the fish so the meat can brown evenly. Flip the fish and finish cooking. This process takes about 5 to 6 minutes max.
Avocado lime sauce
A quick avocado lime sauce can be made using a blender to create a smooth and creaming topping. It’s a simple combination of sour cream, ripe avocado, cilantro leaves, fresh lime juice and zest, and serrano peppers.
Crema or plain Greek yogurt can be substituted for the sour cream. Any type of pepper can be used, just adjust the amount to your heat tolerance, this sauce is mild. The fresh, tart and creamy sauce cool down the spices on the fish for a tasty pairing.
Additional toppings
- Pico de gallo
- Mango Salsa
- Guacamole
- Lime wedge to squeeze on top
- Shredded cabbage- Green or red
- Crema- A mild Mexican white sauce similar to sour cream
More Mexican recipes
Why do you add brown sugar to the seasoning?
The sugar not only adds a sweet molasses flavor but also speeds up browning on the surface of the mahi mahi. The desirable brown pigments appear at around 200°F (93°C) when the fructose in the brown sugar caramelizes to create a beautiful quick crust.
Blackened Fish Tacos with Avocado Lime Sauce
Ingredients
Avocado Lime Sauce
- ½ cup sour cream
- ¼ cup water
- 1 avocado, medium-sized and ripe
- ¼ cup cilantro leaves, loosely packed
- 2 tablespoons lime juice, fresh
- ½ teaspoon lime zest, about 1 lime
- ½ teaspoon minced serrano pepper, seeded
Fish Tacos
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons dark brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¾ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- 1 ½ pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed
- 1 tablespoon vegetable oil
- 8 corn tortillas, 6-inch
- 8 lime wedges
- 1 cup tomatoes, diced
- 1 cup red cabbage, sliced thin
- 1 cup green cabbage, sliced thin
- cilantro, for garnish
Instructions
- Add sour cream, water, avocado, cilantro, lime juice, lime zest, and serrano pepper into a blender.
- Process until smooth, scraping down the sides as needed. Add more water as needed to achieve desired consistency. Transfer to a small bowl and refrigerate.
- Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper and black pepper in a small bowl.
- Sprinkle seasoning evenly over both sides of the fish filets.
- Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
- Add fish to pan then cook 2 to 3 minutes on each side or until the desired degree of doneness. The surface will blacken in color quickly so keep a close eye on the fish.
- Warm tortillas according to package directions.
- Divide fish evenly among tortillas.
- Serve with lime wedges, tomatoes, cabbage, and cilantro.
Recipe Video
Notes
- Spice blend makes: 2 tablespoons plus 1 teaspoon.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Jeff says
Always my go-to recipe when making Mahi mahi tacos. Love it!
Jessica Gavin says
So happy to hear that this blackened fish taco recipe is your go-to!
Sophia Wilkins says
Hi there! My mom made these tacos tonight and they were absolutely amazing. We have more Mahi Mahi in the freezer so we were thinking about making them again. I was wondering if there’s anyway to freeze or save the cilantro avocado sauce so we could use it again. Emphasis on the freeze. Thank you for sharing this incredible recipe with us! Hope to hear from you soon!
Rachel says
Hi! I need to premake these before a dinner I’m going for.
Do these reheat well? I would be reheating them there. Also how would I reheat them?
Thanks!
Jessica Gavin says
You can cover and reheat the fish in the microwave at 15 to 30-second intervals until hot.
Colleen Hageman says
Absolutely love this recipe! I have made it multiple times and have shared it plenty too. Very quick and easy it is to make – yet very flavorful and delicious. This has definitely become one of my go-to recipes! Thank you!!
Brian Fox says
Quick Question: I haven’t made this yet, but I’m going to try this recipe as it looks fantastic. What would you substitute for Cilantro? My wife has a negative reaction to tasting cilantro like some people. Would you suggest parsley, mint, something else, or just leave it out?
Thanks! Love this site and your book!
Jessica Gavin says
You can omit the cilantro. Mint or parsley would be lovely additions!
Kelly says
Do NOT use mint, that would throw the whole recipe off. You can use parsley or nothing else, but no mint.
Valerie C. says
My family has requested these fish tacos multiple times over the last 4 months since I first made it. My son in law was skeptical at first but absolutely LOVED them, especially when I had a little extra blackening seasoning left and decided to do blackened shrimp to go with the fish. My daughter and I are making them again tonight (2nd time this week!). Thank you for such a wonderful recipe Jessica!
Jessica Gavin says
You’re welcome, Valerie! I love that you used the blackening spice for shrimp too!