Healthy Blackened Fish Tacos with Slaw & Pico de Gallo
This Blackened Fish Tacos recipe combines flavors from two great foodie destinations—New Orleans and Mexico—into one yummy vacation on a plate.
Fish tacos trace their roots to Baja California—especially the coastal town of Ensenada. There, locals have long enjoyed freshly caught fish, lightly battered and fried, tucked into warm tortillas, and topped with simple garnishes like cabbage, pico de gallo, and crema.
Of course, living right over the border in San Diego, I’ve eaten my fair share of traditional Baja fish tacos. (They are a popular food throughout California.)
And, although I love this style of fish tacos, I spent 14 years cooking healthy meals for Hollywood celebrities, so I still shy away from frying foods if possible.
Instead of frying the fish, I use New Orleans blackened seasoning for a smoky, zesty, and just-a-little-bit-spicy crust. I think this is the best fish taco recipe, and I hope it’s a new favorite for you!
It brings together bold Cajun-style seasoning with the bright, coastal flavors of classic Mexican fish tacos for a meal that’s delicious, easy, and healthy.
Ingredients & Substitutions (Tips for the Best Flavor)
The key to making the best fish tacos starts with the best ingredients. Let’s talk about what to use—and how to make smart swaps.
Fish
A firm white fish like cod is ideal because it has a mild flavor that works perfectly with the seasoning. Other excellent options include halibut, mahi-mahi, snapper, or tilapia.
If salmon is your favorite fish, that can work too. But salmon tacos will have a stronger fish taste than tacos made with a mild white fish.
No matter your choice, freshness matters! Look for fish fillets that smell clean (not “fishy”) and have firm, translucent flesh.
Blackened Seasoning
The blackened seasoning is where the magic happens. This homemade spice blend gives you control over the heat and depth of flavor.
Smoked paprika adds a subtle smokiness, while cayenne brings the heat. You can adjust the spice level by reducing the cayenne if you prefer something milder. If you want a really spicy rub, just increase your cayenne quotient.
Of course, if you prefer, you can also purchase pre-made blackened seasoning from the grocery store.
Slaw
For the slaw, pre-shredded cabbage mix keeps things quick and easy. My slaw mix has red and green cabbage as well as shredded carrots.
You can also slice your own green and/or red cabbage yourself, or even use shredded iceberg lettuce.
Pico de Gallo
Making your own fresh pico de gallo is easy! This classic fresh salsa is a combination of tomatoes, red onion, fresh lime juice, chile peppers, and cilantro. Store-bought is never as fresh.
Corn Tortillas
Warm corn tortillas are traditional for fish tacos and provide the best flavor, but flour tortillas can be substituted if preferred.
Olive Oil Spray
My healthy chef’s hat is representing. I cook with olive oil spray when I can, but if you want to use butter instead, it certainly will not hurt the flavor.
Blackened Fish Tacos Recipe
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Servings: 8 Tacos
Blackened Seasoning
2 tsp smoked paprika
2 tsp paprika
2 tsp celery seed salt
1½ tsp onion powder
1½ tsp garlic powder
1 tsp thyme
1 tsp oregano
2 tsp chile powder
1 tsp black pepper
1 tsp cayenne pepper
Blackened Fish Tacos
Ingredients
⅓ cup blackened seasoning (or 1 recipe above)
1½ pounds cod filets
olive oil spray as needed
2 cups slaw mix, chopped
1½ cups pico de gallo (or 1 recipe)
8 corn tortillas
1–2 limes, cut into wedges
Instructions
1. First, make the blackened seasoning by combining all spices in a small bowl. Mix thoroughly and set aside.
2. Pat the cod dry with paper towels. I cut the cod filets into taco-sized portions. If you prefer to keep the filets whole, you’ll need less seasoning, which means less blackened flavor. Also, you’ll need to flake the fish apart after it’s cooked. In the photo below, I had cut the cod filets in half.
3. Generously coat all sides of the fish with the blackened seasoning blend, pressing it into the fish so it adheres well. Place the seasoned fish on a platter or sheet pan and give the top a light spray of olive oil. (If using butter, melt the butter in the pan.)
4. Heat a large frying pan, cast iron skillet, or griddle over medium-high heat. Add the fish, olive-oil-sprayed side down, and cook for about 3–4 minutes. Then, lightly spray the top of the fish and flip each piece over.
5. Cook another 3–4 minutes depending on thickness, until the fish is opaque and flakes easily with a fork. The seasoning will form a dark, flavorful crust.
6. While the fish is cooking, warm the corn tortillas. You can heat them directly over a flame or in a dry skillet, microwave them (6 at a time spread out in a large Ziploc bag—20 seconds on each side), or heat them covered in foil on a sheet pan in the oven at 350° for about 3 minutes until soft, warm, and pliable.
7. To assemble, place a portion of fish onto each warm tortilla. Top with chopped slaw and a generous spoonful of pico de gallo.
8. Serve immediately while warm with a wedge of fresh lime.
How to Serve Blackened Fish Tacos
These easy Blackened Fish Tacos are best served fresh from the pan with plenty of lime wedges on the side. Here are some other tips for making the most of your meal.
Garnishes
Between the crunchy slaw and pico de gallo, this is one colorful fish dish. If you really want to add something, consider slices of ripe avocados, radishes, or a dollop of something saucy.
Side Dishes
One of the things I love about these easy fish tacos is that they’re a complete meal all on their own, with a healthy mix of protein, vegetables, and carbs.
If you want to add sides, classic pairings like Mexican rice, refried beans (or cheesy bean dip), or grilled street corn (elote) are all great ideas. A simple avocado salad or tortilla chips with guacamole also work perfectly.
Taco Night
If you’re hosting Taco Tuesday—or any taco night for that matter—set up a taco bar so everyone can build their own masterpiece. Add extras like sour cream, salsa verde, chipotle crema, or sliced avocado for variety.
Fiesta
Want to kick up taco night into a full-on fiesta? Here are some of my favorite Mexican food recipes perfect for Cinco de Mayo or any Mexican-themed party:
White Pozole
Mexican Mulitas
Cheese Quesadilla
Healthy Beef Enchiladas
Guiltless Gluten-Free Nachos
Cilantro-Lime Corn & Zucchini
Low-Cal Quesadillas
Mexican Cookies
FAQs (Storage, Make-Ahead, & More)
Can I make blackened fish tacos ahead of time?
You can prep components ahead—mix the seasoning, chop the slaw, and make the pico de gallo. For best results, cook the fish just before serving so it stays moist and flavorful.
How do I store leftovers?
Store cooked fish in an airtight container in the refrigerator for up to 2 days. Keep toppings and tortillas separate to prevent sogginess.
How do I reheat the fish?
Reheat gently in a skillet over medium heat or in the oven at 350°. Avoid microwaving if possible, as this method of heating can dry out the fish or make it rubbery.
Can I freeze blackened fish?
It’s not ideal. While you can freeze it, the texture may suffer when reheated. Fresh is definitely best for this dish.
Are blackened fish tacos very spicy?
They can be! The cayenne adds heat, but you can easily adjust the spice level by reducing the amount of cayenne you use or omitting it completely.
What sauces go well with blackened fish tacos
In Mexican restaurants, you’ll usually find creamy sauces like chipotle mayo or lime crema served on fish tacos. Guacamole, salsas, or a dollop of sour cream are also popular choices.
If you really want to feel healthy, try mixing Greek yogurt with chipotle or salsa verde.
For a delicious change of pace, try this recipe for Mango Salsa!
These blackened fish tacos strike the perfect balance between smoky, spicy, and fresh. They’re quick enough for a weeknight dinner but impressive enough for entertaining—exactly the kind of recipe you’ll come back to again and again.
