If you want to make the Best Blackened Fish Taco, you are going to love this recipe. These tacos are so simple to make and are perfect when you want that fresh fish taco taste. Better than take out, this recipe is going to become one of your favorite taco recipes.
Blackened Fish Tacos
The blackened fish taco is one of those dishes that so many people think that they can not make at home but it is actually incredibly simple. When the craving hits, don’t rush out, make this recipe at home.
What kind of fish works best for blackened fish tacos?
I am using Mah-Mahi for my fish tacos, but the important part is to use a firm white fish. You can use tilapia, snapper, catfish, grouper, flounder or halibut. All of these fish will hold up well to being seared with high heat. Also, the flavors of these fish go perfectly with the blackened seasons.
What Kind of Tortilla Can I Use?
I like to use corn tortillas because the is what is the traditional choice. However, the best thing is that you can use whatever kind of tortillas that you like. I have made these tortillas with low carb tortillas, regular flour tortillas and corn tortillas.
What is Blackened Seasoning
Blackened seasoning is a combination of onion powder, garlic powder, paprika, thyme, oregano with salt, pepper, and cayenne pepper
How Many Weight Watchers Points in Blacked Fish Tacos
Fish is already a low point protein and the coleslaw recipe that I am using on the tacos is a 0 point side dish. Corn tortillas are higher in points so I prefer to use low carb tortillas. I am including points for both.
With Low Carb Tortillas
- Purple – 3 points for 2 tacos
- Blue– 3 Points for 2 tacos
- Green– 4 Points for 2 tacos
With Corn Tortillas
- Purple- 4 points for 2 tacos
- Blue– 4 points for 2 tacos
- Green– 5 Points for 2 tacos
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- Onion powder
- Garlic powder
- Smoked paprika
- Dried thyme
- Dried oregano
- Cayenne pepper
- Extra virgin olive oil
- Mahi-mahi or other firm white fish
- Fresh cilantro leaves, chopped
- 8-inch tortillas
- Optional, to serve: Creamy Avocado Sauce or Serve with this homemade guacamole recipe.
How to Make Blackened Fish Tacos
Make the blackened seasoning and set it aside.
Make the Coleslaw using the recipe and set it aside.
Using the blackened seasoning, season the fish well on both sides, rubbing it into the entire fish to make it sticks to the fish.
Slice the fish into nite size pieces and set it aside.
Heat the oil in a cast iron skillet, although you can use another skillet as well. Cook the fish until it is flakey and opaque which takes about 3 to 4 minutes.
Spread the coleslaw over 8 tortillas and then add the fish. Top it with sliced radishes and cilantro leaves. If adding the creamy avocado sauce, drizzle it over the top.
More Taco Recipes
- Easy Black Bean Tacos
- Keto Taco Cups
- Taco Dip with Meat: Perfect for Picnics, Potlucks, and Parties
- Chicken Taco Quesadilla for Back to School Lunch
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- Need to start an Exercise Program? Try this Weight Watchers 15 minute Boot Camp DVD.
The Best Blackened Fish Tacos
Blackened Seasoning Ingredients:
- 1 T. extra virgin olive oil
- 18-20 oz. mahi-mahi or other firm white fish
- 4-5 large radishes trimmed and thinly sliced
- 3 T. fresh cilantro leaves chopped
- 8 8 inch corn tortillas
- Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
- To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
- Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.
- Add the olive oil to a large cast iron or other skillet over medium heat. Once heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
- To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. If desired, drizzle some Creamy Avocado Sauce on top. Enjoy!