Craving tacos with a little kick? These Blackened Fish Tacos with avocado sauce are spicy, creamy, and ridiculously easy to make—a quick 30-minute meal perfect for Taco Tuesday or any night of the week.
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When I lived in San Antonio, I went to this popular restaurant called The Cove WAY too often.
My all-time favorite dish? Their blackened fish tacos with avocado sauce—spicy, perfectly seasoned fish balanced by creamy, cool goodness.
So, I decided to recreate them at home with a Southern twist, blending bold Cajun and Mexican flavors into an easy, flavor-packed recipe.
These Blackened Fish Tacos are quick enough for busy weeknights but delicious enough to feel like a special treat!
(Don’t miss out on these Blackened Shrimp Tacos next!)
Ingredients You’ll Need
Please see the recipe card below for a full list of ingredients and amounts.
- Fish: Cod is my go-to for its mild flavor and flaky texture, but mahi-mahi or tilapia work great too.
- Blackening Seasoning: A bold blend of paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper. (This Evolving Table Cajun blackened seasoning is what I used!)
- Tortillas: Flour or corn—your choice! Warm them for the best texture.
- Avocado: Ripe and creamy, the base for that dreamy avocado sauce.
- Greek Yogurt or Sour Cream: Adds tang and creaminess to the sauce.
- Lime Juice: For brightness in both the sauce and as a finishing squeeze.
- Cilantro: Fresh herbs for a pop of flavor.
- Optional Toppings: Shredded cabbage, pickled onions, or a sprinkle of cotija cheese.
How to Make Blackened Fish Tacos
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions.
Step 1: Season the Fish. Pat the fish dry and sprinkle generously with blackening seasoning on both sides.
Step 2: Cook the Fish. Heat oil in a skillet over medium-high heat. Add fish and cook 2-3 minutes per side until blackened and flaky. Remove from the pan.
Step 3: Make the Avocado Sauce. Blend avocado, Greek yogurt, lime juice, cilantro, and a pinch of salt until smooth and creamy.
Step 4: Assemble the Tacos. Warm tortillas, flake the fish into chunks, and layer with avocado sauce and your favorite toppings.
FAQs
Cod is perfect for its mild flavor and flaky texture, but mahi-mahi, tilapia, or even halibut work well.
Make sure the pan is hot before adding the fish, and avoid flipping it too soon. Let it form a crust before turning.
It has a kick from cayenne, but you can adjust the spice level by reducing or increasing the amount of cayenne in the seasoning.
The fish is best fresh, but you can prep the avocado sauce and toppings in advance to save time.
More Healthy Fish Recipes
Fish is a super tasty and usually quick dinner option! Check out these other pescatarian-friendly recipes next.
- Crispy Air Fryer Fish, Panko Crusted Salmon, and Pistachio Crusted Salmon all have a delightful crunch for an easy main dish!
- Miso Glazed Salmon and Salmon Burgers are both creative ways to use this omega-rich fish.
Other Tasty Taco Recipes
If you enjoyed these blackened fish tacos, you might also like to try out these other easy taco recipes.
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Blackened Fish Tacos Recipe
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Ingredients
Blackened Fish
- 2 tablespoons Cajun seasoning
- 1 tablespoon packed brown sugar
- ¾ teaspoon salt
- 1 ¼ pounds. cod or other white fish, cut into 5 pieces
- 2 tablespoons salted butter
Avocado Sauce
- 1 large avocado peeled and pitted
- ⅓ cup Mexican crema or sour cream
- ⅓ cup packed finely chopped cilantro
- 2 tablespoons lime juice from 1-2 limes
- ½ teaspoon salt
For Serving
- 8 corn tortillas
- 2 cups thinly sliced red cabbage
- Radishes thinly sliced, optional
- Jalapeños thinly sliced, optional
- Fresh cilantro chopped
- ¼ cup crumbled queso fresco
Instructions
- For the Blackened Fish: Mix together the Cajun seasoning, brown sugar, and salt in a small bowl. Sprinkle seasoning over the top and bottom of the fish pieces. Use your hands to pat the seasoning so it adheres to the fish.2 tablespoons Cajun seasoning, 1 tablespoon packed brown sugar, ¾ teaspoon salt, 1 ¼ pounds. cod
- Heat a large cast-iron skillet over medium heat and add the butter. Once the butter begins to bubble, add the fish to the skillet and cook for 3-4 minutes. Flip and cook 3-4 additional minutes. If pieces are thicker than 1 inch, sear on the ends to ensure the fish is cooked through.2 tablespoons salted butter
- For the Avocado Sauce: Add the avocado, crema or sour cream, cilantro, lime juice, and salt to a small food processor or blender. Process until completely smooth and thoroughly combined.1 large avocado, ⅓ cup Mexican crema or sour cream, ⅓ cup packed finely chopped cilantro, 2 tablespoons lime juice, ½ teaspoon salt
- To Assemble the Tacos: Carefully toast corn tortillas over an open gas flame. Alternatively, lightly fry them in additional avocado oil or butter in a large skillet over medium heat for 1 minute per side.8 corn tortillas
- Serve blackened fish on toasted corn tortillas with Avocado Sauce, shredded cabbage, radishes, jalapeños, chopped cilantro, and queso fresco, if desired.2 cups thinly sliced red cabbage, Radishes, Jalapeños, Fresh cilantro, ¼ cup crumbled queso fresco
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Notes
- Seasoning. If possible, use this homemade recipe. or look for a store-bought one that doesn’t have a ton of added salt/sodium.
- Skillet. The cast-iron is key if you want that classic crusty char!
- Storage. The cooked fish will last for up to 2-3 days in an airtight container. Place the chopped and shredded topping ingredients in their own individual containers. Store the avocado sauce in an airtight container for up to 3-4 days. Freezing is not recommended as the texture of all of the ingredients will change upon thawing.
- Avocado Sauce. Avoid making this in advance, it will last for up to 2-3 days. You can cover with plastic wrap to prevent turning browning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
