blackened fish tacos

Blackened cod fish seasoned with a spicy rub and cooked in a cast iron skillet. The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly.

Blackened Fish Tacos with Cabbage Mango Slaw

mango (julienned)

olive oil

cilantro

tsp kosher salt

lime (juiced)

tsp smoked paprika

dry mustard

tsp 1/2 tsp for spicier ground cayenne pepper

tsp cumin

tsp oregano

tsp black pepper

lb skinless cod

cooking spray

corn tortillas

lime wedges

lime

Combine all the slaw ingredients and refrigerate.

 Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.

Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray.

Cook fish until opaque in the center and well browned on the outside, about 5 minutes on each side.

 Heat the corn tortillas on the grill until they slightly char, about 1 to 2 minutes.

Cut the fish into 8 pieces (or you can flake it if it's easier).

Divide the fish equally between 8 tortillas and top each with 1/2 cup slaw. Serve with lime wedges.

Tender fish fillets seasoned with a homemade cajun spice blend, crisped to perfection in an air fryer, and served on fire-grilled corn tortillas with a zesty mango salsa!

Blackened Fish Tacos in Air Fryer

lb. Mahi Mahi Fillets ((can use Cod, Catfish, Tilapia

salt

paprika ((regular, not smoked))

oregano

cayenne ((reduce

garlic powder

onion powder

black pepper

brown sugar ((skip

Mango Salsa

cabbage ((optional))

Combine seasoning

Combine salt, paprika, oregano, cayenne, garlic powder, onion powder, black pepper and brown sugar in a shallow mixing bowl.

Dry fish and brush with oil

Pat dry the fish fillets with paper towels. Brush or drizzle some olive oil or any clear cooking oil on the fish.  This helps the spice blend stick to the fish.

Sprinkle seasoning

Generously sprinkle the spice mix on one side of the fish fillets.  Gently pat the fish so the spices stick to the fish.

Flip and repeat

Flip the fish and brush the other side with oil and sprinkle the remaining spices. Gently press the spices on to the fish.

Place in fryer basket

Turn on your Air Fryer.  Place the fish fillets in the basket.  Don&#x27;t overlap or overcrowd the pan.  Close the basket.

Prepare the Fish

air fry fish

Set 360°F for 9 minutes.  If using fillets thicker than 1 inch, increase cook time to 10 minutes. When the timer goes off, using long tongs or a fish spatula remove the fish filets.

Air Frying Fish

Warm Tortillas

Warm up corn tortillas as per your preference.  I like to fire-grill them using tongs on my stove.  Alternatively, wrap them in a wet paper towel and heat them in your microwave for 20-30 seconds.

Add fish and mango salsa

Add a fish fillet, or stack two small fillets.  Top with a couple of tablespoons of mango Salsa, or your favorite condiment and enjoy your Blackened Fish tacos! Optionally, you can add some shredded cabbage in the tacos and then top that with the fish fillets.

Assemble Tacos

Tender fish fillets seasoned with a homemade cajun spice blend, crisped to perfection in an air fryer, and served on fire-grilled corn tortillas with a zesty mango salsa!

Detailed Recipe: https://spicecravings.com/blackened-fish-tacos-air-fryer

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These easy Blackened Fish Tacos are bursting with flavor and so delicious wrapped in corn tortillas with cabbage a refreshingly light fish taco sauce! 

Best Blackened Fish Tacos

sour cream

mayo

garlic salt

chipotle peppers in adobo sauce,

fish

unsalted butter, melted

corn tortillas, warmed

cabbage/coleslaw mix

Fish Taco Sauce: Using your food processor or blender,...

Fish Taco Sauce: Using your food processor or blender, purée all ingredients together. Refrigerate until ready to use.

Blackened Fish: Preheat oven or grill to 400°F.

Coat cast iron skillet with olive oil. Place...

Coat cast iron skillet with olive oil. Place cast iron skillet in heated oven (or grill) for 10 minutes to get it nice and hot.

While skillet is heating up, toss fish in...

While skillet is heating up, toss fish in melted butter. Remove from melted butter and place on a cookie sheet, reserving any leftover butter in bowl. Coat fish fillets in blackening seasoning on both sides.

Once cast iron skillet is heated, pour in...

Once cast iron skillet is heated, pour in any leftover butter into skillet and place fish in cast iron skillet. Return skillet to oven or grill and allow to cook for 2 minutes. Flip fish and allow to cook another 2 minutes, or until cooked through.

Fill warm corn tortillas with blackened fish, cabbage,...

Fill warm corn tortillas with blackened fish, cabbage, squeeze on a little fresh lime juice and finish them off with a big drizzle of the fish taco sauce and enjoy!

These rockfish tacos are made with blackened fish cooked under a broiler, a quick lime yogurt sauce, and an easy homemade mango salsa (using fresh or frozen mango).

Blackened Rockfish Tacos

plain yogurt (whole milk preferred)

mango

brown sugar (optional)

paprika paprika

cayenne

thyme

sea salt

rockfish

avocado oil, divided (Or another high smoke-point oil)

tortillas (corn or flour) (Use corn tortillas

avocado, thinly sliced

lime,

hot sauce

Make the lime yogurt sauce:Mix together the plain yogurt, lime zest, and half the lime juice.  (Reserve remaining lime juice for the salsa.) Make the mango salsa:Add mango, mint, and remaining lime juice to the basin of a food processor.  Roughly chop.Both the lime yogurt sauce and the mango salsa can be prepared up to 2-3 days ahead of time.  Refrigerate until ready to use.

Prepare Toppings:

Mix together all of the blackening seasoning ingredients in a small bowl.Brush an oven-safe pan with half the oil (1 tablespoon).  Alternatively, use a sheet pan.Add the rockfish to the pan, and generously season the top of the fish with the blackening spices.Extra Seasoning Note: You will probably use about half the blackening seasoning.  Reserve the remaining seasoning for your next batch of tacos.

Drizzle the remaining 1 tablespoon oil on the fish, and use your fingers to rub the oil into the seasoning.

Move an oven rack to about 4&quot; away from the broiler. Preheat broiler to high.Slide the pan into the oven.Cook rockfish for 5 minutes per 1/2&quot; thickness, or until the fish is tender and easily flakes apart with a fork.Do not flip the fish halfway through cooking.

While the fish broils, heat the tortillas.Brush a non-stick or cast-iron pan with oil.  Heat the pan over medium-high heat, and cook the tortillas one at a time.  Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.Keep tortillas warm by placing on a plate and covering with a towel.When the rockfish is done cooking, slice or flake apart with a fork.

To assemble the tacos, divide the rockfish, mango salsa, and sliced avocado among the tortillas.  Top each taco with a dollop of yogurt sauce.  Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.Serve right away while the fish and tortillas are still warm.

Prepare + Cook Rockfish:

This recipe for cod fish tacos is seasoned white fish layered with corn cabbage slaw, a creamy sauce, avocado slices and a squeeze of fresh lime; all tucked inside warm corn tortillas. It’s a crowd-pleasing meal that’s quick, easy, and packed with flavor!

Cod Fish Tacos

chili powder

cumin

paprika (or cajun seasoning for more heat)

pepper

yogurt

honey

cabbage

canned or frozen corn (if canned drained and if frozen, thawed)

jalapeño, minced

sour cream (or Greek yogurt)

paprika

cayenne pepper (optional

salt, as needed to taste

corn tortillas, diced or sliced avocado, lime wedges

In a shallow dish, whisk together lime juice, oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add cod, tossing until evenly coated and gently rub all of the seasoning into the fish on alll sides. Let marinate 15 minutes, if you have the time.

Meanwhile, make the slaw: In a large bowl, stir together mayo, lime juice, cilantro, and honey. Add in cabbage, corn, and jalapeño. Toss to coat. Season with a dash of salt and pepper. Set aside.

Make the sauce: Combine all taco sauce ingredients in a small bowl and set aside.

For cooking the fish there are four different methods of cooking you could use:BROILER: Set oven to high broil. Position fish on baking pan sprayed with cooking spray. Broil fish for about 5 minutes, or until fish flakes when pierced with a fork.BAKE: Preheat oven to 375 degrees F. Place fish in baking dish sprayed with cooking spray. Bake for 8-12 minutes, or until fish flakes when pierced with a fork. PAN: Heat a bit of oil or spray with non-stick cooking spray in a large non-stick skillet over medium-high heat. Alternatively, you can use a cast iron skillet. When pan is hot, add fish. Lay in a flat layer and don’t overcrowd the pan or the fish will steam, not sear. Don’t move fish for 3 minutes once you’ve placed them in the hot pan — this helps get a good browned crust. Flip them after 3 minutes and cook for another 2-3 minutes, until just cooked through. Remove from heat.GRILL: Heat the grill to medium-high heat. Grill the fish for about 3-4 minutes before turning and cooking on the other side, or until fish is completely white and cooked through.

Once fish is done cooking, carefully break up the fish using a fork, into bite-sized pieces. Pop the tortillas in the microwave for 20-30 seconds, on a skillet for about 20-30 seconds per side, or on the grill for 20-30 seconds or just until they get a few char lines on each side.

Divide fish among heated tortillas and top with slaw and avocado. Squeeze lime juice on top and drizzle on sauce. Serve with chips, salsa, and margaritas and you’re good to go! Enjoy!

https://content.jwplatform.com/videos/5hNnpwoS.mp4

KC - Cod Fish Tacos - Rectangle 720p

These blackened fish tacos feature flavorful, flaky fish topped with a creamy avocado coleslaw for a quick &amp; easy dinner!

The Best Blackened Fish Tacos

avocado, (or ½ large)

½ fresh jalapeno, (seeds removed for less spicy option)

limes, (juiced)

black pepper, (to taste)

purple cabbage, (roughly chopped)

½ head green cabbage, (roughly chopped)

matchstick carrots

garlic

butter, olive oil, avocado oil, or coconut oil, (for frying)

Grain-free tortillas, (warmed)

Fresh cilantro, (for garnish)

Fresh jalapeno, (sliced thin, for garnish)

lime, (quartered, for garnish)

sea salt, (for garnish)

Place the yogurt, avocado, lime juice, salt, and pepper in a blender or mason jar (where you can use an immersion blender). Blend on high for 1 to 2 minutes, or until smooth. Add more lime juice (or water) if needed to get the consistency you want.

Toss the dressing with the chopped cabbage, carrots, and cilantro until fully combined, then refrigerate until ready to use.

Place the strips of fish in a large bowl and cover with the lime juice. Let marinade for 5 to 10 minutes, but no longer than 20 minutes. Drain the lime juice off once finished and set the fish aside.

In a medium-sized bowl, add the blackened rub ingredients together and whisk to combine.

Add the cooking fat to a large skillet over medium-high heat. Once heated, start cooking the fish.

To cook the fish, dip each piece into the blackened rub and coat well on all sides. Place the seasoned fish in the hot oil, cooking each side for about 3 minutes, or until flaky and white. Transfer the cooked fish to a separate bowl or plate and repeat for the rest of the batch.

To assemble a taco: place the fish in the tortilla of your choice, then top with the Mexican slaw, additional chopped cilantro, jalapeno, lime juice, and sprinkle of sea salt.

blackened fish served up on tortillas with an easy cilantro lime cabbage slaw.

Blackened Fish Tacos

lb cod (or other firm white fish

tortillas

basil

onion

cilantro (minced)

lime juice

tbsp avocado oil

crema or sour cream

ranch dressing

lime slices

Mix together the paprika, cayenne, onion powder, garlic powder, basil, oregano, thyme, sea salt and ground black pepper.

Pat your fish dry then coat both sides of the fish with the spice rub and press it into the flesh.

Add the cabbage, onion, cilantro, lime juice and avocado oil to a medium sized bowl then season well with sea salt and pepper. Set aside.

Heat a large non-stick frying pan to medium high heat then add a touch of oil. When the pan is hot place the fish in it and cook on the first side for 2-3 minutes. Flip the fish over carefully and cook the second side for the same.

Remove the fish from the pan for it to cool then flake into chunks.

Serve together on tortillas.

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