Name: Blackened Fish Tacos With Chipotle-Lime Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (such as tilapia, mahi-mahi, or catfish); 2 tbsp olive oil; 2 tsp smoked paprika; 1 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; Salt and pepper to taste; 8 small corn tortillas; 1 cup shredded purple cabbage; Fresh cilantro, for garnish; Lime wedges, for serving; 1/2 cup sour cream or Greek yogurt; 1-2 chipotle peppers in adobo sauce (adjust to taste); 1 tbsp lime juice; 1 tsp garlic powder; Salt to taste

Jump to Recipe

Introduction

These blackened fish tacos are a quick and flavorful meal perfect for any weeknight. Featuring perfectly seasoned fish, crunchy cabbage, and a zesty chipotle-lime sauce, they’re vibrant and easy to assemble. Enjoy a taste of fresh, bold flavors in every bite.

Three grilled fish tacos are placed side by side on a white plate lined with white parchment paper, all set on a white marbled surface. Each taco has two soft yellow corn tortillas with char marks. Inside each taco, there is a layer of finely chopped purple cabbage at the bottom, topped with thick grilled fish pieces that have a blackened crust. Drizzled generously over the fish and cabbage is a creamy orange sauce with small green herb pieces. Fresh green cilantro leaves are sprinkled on top and around the tacos. Lime wedges are placed between and around the tacos, adding bright green and yellow color to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb white fish fillets (such as tilapia, mahi-mahi, or catfish)
2 tbsp olive oil
2 tsp smoked paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
Salt and pepper to taste
8 small corn tortillas
1 cup shredded purple cabbage
Fresh cilantro, for garnish
Lime wedges, for serving
For the Chipotle-Lime Sauce:
1/2 cup sour cream or Greek yogurt
1-2 chipotle peppers in adobo sauce (adjust to taste)
1 tbsp lime juice
1 tsp garlic powder
Salt to taste

Instructions

Step 1: Prepare the chipotle-lime sauce by combining sour cream or Greek yogurt, chipotle peppers, lime juice, garlic powder, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. Adjust seasoning as needed and set aside.
Step 2: In a small bowl, mix smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and pepper. Rub this spice mixture evenly over both sides of the fish fillets.
Step 3: Heat olive oil in a skillet over medium-high heat. Cook the seasoned fish for 3-5 minutes on each side until cooked through with a crispy blackened crust. Remove from heat and let rest before chopping into bite-sized pieces.
Step 4: Warm the corn tortillas in a separate pan over medium heat for about 30 seconds on each side until soft and pliable.
Step 5: Assemble the tacos by placing shredded purple cabbage on each warm tortilla, topping with chopped blackened fish, then drizzling with chipotle-lime sauce. Garnish with fresh cilantro.
Step 6: Serve the tacos with lime wedges for squeezing over the top and enjoy immediately.

Tips & Variations

Use Greek yogurt instead of sour cream for a lighter sauce with extra protein.
Add avocado slices for creaminess and extra flavor.
Try different white fish varieties based on availability and preference.
For less heat, reduce or omit the cayenne pepper and chipotle peppers.

Storage

Store any leftover fish and sauce separately in airtight containers in the refrigerator for up to 2 days. Warm the fish gently in a skillet before assembling fresh tacos. Avoid storing assembled tacos to keep tortillas from becoming soggy.

How to Serve

Two soft corn tortillas filled with layers of finely shredded purple cabbage as the base, topped with thick pieces of grilled white fish with a charred and slightly crispy outside. On top, there is a drizzle of orange creamy sauce, sprinkled with small white cheese crumbles and fresh green cilantro leaves. A half lime is placed on the side, and a small black container with more sauce is visible near the edge. The tacos are placed on white parchment on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn?

Yes, flour tortillas work well if you prefer a softer texture or don’t have corn tortillas on hand. Just warm them as you would the corn tortillas.

How spicy are these tacos?

The spice level comes mainly from the cayenne and chipotle peppers, making the tacos moderately spicy. You can adjust the amount of cayenne and chipotle to suit your heat preference.