These blackened fish tacos are one of those easy, healthy and delicious recipes that are constantly on rotation at our house. If you don’t know this about me by now, I am a HUGE foodie. I love eating out at restaurants and my husband is a chef, so he kind of set the bar high for good food. So when it comes to cooking and eating at home, I do not compromise on the flavor. Food is a big part of all of our lives and I believe that it should be enjoyable.
Easy blackened fish taco recipe made in less than 30 minutes!
You do not have to choose between eating healthy and eating good food, you can do both.
This recipe is simple to make, you honestly can’t mess it up. Another plus is that it will take you less than 30 minutes to make from start to finish. I HIGHLY suggest following all of the “pro-tips” throughout the recipe for these tacos to taste like you’re getting these from a restaurant.
Servings: 2 people (about 4-6 tacos)
Prep + cook time: less than 30 minutes
WHAT YOU’LL NEED:
- 12-14 oz white fish: mahi mahi, tripletail, grouper, and cod are some of my go-to’s; get it wild caught/fresh if you can
- 4-6 Soft tortillas: I personally use the Siete tortillas (all of them are good besides the almond), or you can use corn or flour tortillas based on your preference
- Avocado oil: avocado oil is preferred because of its high smoking point, but virgin olive oil is okay here too
- Blackening seasoning
- 1 avocado: for the extra healthy fats and creamy texture!
- Your choice of toppings: In addition to the avocado, my go-to’s are pickled jalapeños, chopped up tomatoes and red onion, cilantro and lime. Another great addition to this is cabbage slaw (buy pre-cut from grocery store)
- Meat thermometer: *Pro-tip alert* this is the #1 tool that changed the cooking game for me, no more under or over cooked fish or meats! Here is the one I use and an Amazon option
*Pro-tip: toast your tortillas
INSTRUCTIONS:
- Preheat oven broiler to high heat
- Place fish white fish onto sheet pan, season with salt and a liberal amount of blackening seasoning
- Drizzle with avocado (or olive) oil to prevent spices from burning
- Broil for 5-12 minutes depending on thickness of fish and which fish you are using
- Pro-tip: use your thermometer to check the temperature of the fish, cook to 140-145°F
- Pro-tip: toast your tortillas! Toast each individual tortilla by adding it to a pre-heated pan on the stove (it needs to be hot or else it will stick), use a spatula to press it down as the bubbles form, about 30 seconds-1 minute on each side
- Take fish out of the oven and let rest for 3 minutes
- Break fish into your preferred sized pieces with spatula
- Add the baked fish to your toasted tortillas, add avocado + your choice of additional toppings
Easy, right?
This blackened fish isn’t just great on tacos…try it over a salad or with some roasted veggies next time.
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