Blackened Fish Tacos
These amazing blackened fish tacos are perfect for anyone who loves bold, zesty flavors that come together in just 20 minutes! Your family will absolutely love how the spicy blackened fish pairs with that bright orange salsa. Plus, they’re packed with protein and totally gluten-free!
Recipe Details
Timing & Servings: Active Time: 20 minutes, Total Time: 20 minutes, Serves: 4 people.
Nutrition Profile: Nut-Free, Dairy-Free, Omega-3, Soy-Free, High-Protein, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 302 Calories, 7g Fat, 34g Carbs, 27g Protein.
Ingredients You’ll Need
Navel oranges: You’ll need 2 medium oranges for that fresh, sweet salsa. Make sure they’re nice and juicy – give them a gentle squeeze at the store!
White onion: Just ⅓ cup chopped up gives the perfect bite to your salsa. White onion is milder than yellow, so it won’t overpower those beautiful orange flavors.
Fresh cilantro: You’ll want ¼ cup chopped, plus extra for garnish. I know some people aren’t cilantro fans, but trust me – it makes these tacos sing!
Red Fresno chile pepper: One medium pepper sliced super thin adds just the right amount of heat. You can use jalapeño if you can’t find Fresno peppers.
Salt: Just ⅛ teaspoon to bring out all those amazing flavors in the salsa.
Lime juice: 2 tablespoons total, but we’ll divide it up. Fresh lime juice makes such a difference here!
Snapper fillets: 1 pound of skinless fillets work perfectly. You can also use mahi-mahi or tilapia if that’s what you have.
Cajun blackened seasoning: 2 tablespoons of this magic spice blend gives the fish that incredible flavor and color.
Neutral oil: 1 tablespoon of canola or avocado oil for cooking the fish. These oils handle high heat really well.
Red cabbage: 1 cup shredded adds that perfect crunch. You can buy it pre-shredded to save time!
Corn tortillas: 8 small tortillas warmed up and ready to go. Make sure they’re nice and soft!
How to Make Blackened Fish Tacos
Step 1: Start by making that gorgeous orange salsa. Slice the top and bottom off your oranges. Cut away all the peel and white stuff, following the round shape. Cut the orange pieces away from the white membrane and chop them up. Toss the chopped oranges in a bowl with onion, cilantro, chile, salt, and 1 tablespoon of lime juice.
Step 2: Now for the star of the show – the fish! Sprinkle both sides of your snapper with that Cajun seasoning. Heat your oil in a large nonstick or cast-iron skillet over medium-high heat. The pan should be nice and hot!
Step 3: Add the seasoned fish to your hot pan. Cook for 3 to 4 minutes per side until it’s golden brown and flakes easily. Move it to a plate and use two forks to flake it into big, chunky pieces. Sprinkle with that remaining tablespoon of lime juice.
Step 4: Time to build those tacos! Divide the flaked fish and shredded cabbage between your warm tortillas. Top with that bright orange salsa and extra cilantro if you want.
Easy and Quick Blackened Fish Tacos Version
Want to make this even faster? You bet you can! Use pre-shredded cabbage and jarred salsa instead of making your own. Just buy 1 cup of store-bought fresh salsa and mix in ½ cup of chopped oranges. You’ll skip the whole salsa-making step and still get amazing flavor!
Serving Ideas
These tacos are pretty much a complete meal on their own! Serve them with some creamy avocado slices or a simple side of black beans. A cold beer or sparkling water with lime makes the perfect drink pairing.
Storage
Store any leftover fish in the fridge for up to 2 days. Keep the salsa separate and store it for up to 3 days. To reheat the fish, just warm it gently in a skillet for 1-2 minutes. The salsa tastes great cold or at room temperature!
Substitutions
No snapper? No worries! Mahi-mahi, tilapia, or even cod work great here. Can’t find Fresno peppers? Jalapeños are perfect too. If you’re not into spicy food, just skip the chile pepper completely. You can swap the orange for mango for a tropical twist!
Pro Tips
• Get that perfect blackened crust: Make sure your pan is really hot before adding the fish. You should hear that satisfying sizzle!
• Keep fish from sticking: Don’t move the fish around once it hits the pan. Let it cook undisturbed for the full 3-4 minutes.
• Warm tortillas like a pro: Heat them directly over a gas flame for 10-15 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
• Make salsa ahead: The orange salsa actually gets better after sitting for 30 minutes. The flavors really come together!
FAQs
Can I use frozen fish for this recipe?
Sure! Just make sure to thaw it completely and pat it really dry with paper towels before seasoning. Frozen fish can be a bit watery, so getting it dry is super important for that perfect blackened crust.
How spicy are these tacos?
They have a nice mild-to-medium heat from the Cajun seasoning and Fresno pepper. If you’re sensitive to spice, you can use half the blackened seasoning and skip the pepper. You’ve got total control over the heat level!
Can I make these tacos ahead of time?
You bet! You can make the orange salsa up to a day ahead and cook the fish a few hours early. Just store everything separately and warm the fish gently before serving. The tortillas are best warmed right before eating.
What if I can’t find blackened seasoning?
No problem at all! You can make your own by mixing 1 tablespoon paprika, 1 teaspoon each of garlic powder and onion powder, ½ teaspoon each of oregano, thyme, and cayenne pepper, plus a pinch of salt and pepper.
I hope you love these blackened fish tacos as much as my family does! They’re such a fun, flavorful dinner that comes together so quickly. Let me know how yours turn out – I’d love to hear about any creative twists you add!
