Cajun Blackened Fish Tacos

Prep Time
Cook Time
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"Wow, this is fish tacos taken to a new level! The fish bathes overnight in a delicious coconut milk marinade, before being drained and blackened in a frying pan. The combination of aioli, pico de gallo and Asian slaw is sheer genius. The recipe may seem a bit daunting, but it is actually pretty easy to put together and a lot of it can be done in advance. Be sure to have a few small squeeze bottles with small tips on hand, to make life even easier. TIME DOES NOT INCLUDE 12 HOURS MARINATING TIME!!!"

Original is 4 servings


  • Serving Size: 1 (581.7 g)
  • Calories 832.9
  • Total Fat - 46.5 g
  • Saturated Fat - 21.5 g
  • Cholesterol - 162.6 mg
  • Sodium - 940 mg
  • Total Carbohydrate - 70.4 g
  • Dietary Fiber - 8.9 g
  • Sugars - 8.8 g
  • Protein - 40.5 g
  • Calcium - 434.4 mg
  • Iron - 5.9 mg
  • Vitamin C - 60.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

To Marinate the Fish: In a clean mixing bowl, combine all the "Fish" ingredients except the butter, blackening spice and tortillas. Mix well. Cover and refrigerate, allowing fis to marinate for at least 12 hours.

Step 2

Make the Chipotle Aioli: Place all ingredients in a blender. Puree until the aioli is smooth in consistency. Add salt and pepper to taste. Transfer to a squeeze bottle with a small tip and keep refrigerated.

Step 3

Make the Lime Sour Cream: Place ingredients into a small, clean mixing bowl and blend together well. Transfer to a squeeze bottle with a small tip and keep refrigerated.

Step 4

Make the Pico de Gallo: Combine all the ingredients in a small mixing bowl. Season with a pinch of black pepper. Mix together well and keep refrigerated. DO NOT MAKE THE PICO DE GALLO IN ADVANCE - IT DOES NOT KEEP.

Step 5

Make the Asian Slaw: In a small mixing bowl, mix all ingredients together. Season to taste with kosher salt and black pepper. Set aside.

Step 6

Cook the fish: Pre-heat a large sauté pan and melt the butter in the pan. Drain the marinated white fish and gently place into the melted butter. Spread the fish out evenly. Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked. Turn the heat down to very low and hold hot.

Step 7

Meanwhile, heat the tortillas and keep warm.

Step 8

To assemble: Toss the Asian Slaw in a mixing bowl. Lay the hot corn tortillas on a clean cutting board two at a time and place 2 oz. of the cooked fish on each tortilla. Top the fish with a little of the Asian Slaw. Drizzle a little Chipotle Aioli and Lime Sour Cream over the slaw. Top with a bit of the Pico de Gallo and serve immediately.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the fish, make sure to get a white fish that is fresh and of good quality.
  • When selecting the jalapeño, make sure to choose one that is not too spicy for your taste.

  • For the fish: Substitute salmon for the white fish for a heartier flavor and firmer texture. The benefit is that salmon is an excellent source of omega-3 fatty acids, which are good for heart health and can help reduce inflammation.
  • For the Pico de Gallo: Substitute diced mango for the tomato for a sweet and tangy flavor. The benefit is that mango is a great source of vitamins A and C, which can help boost immunity and promote healthy skin.

Grilled Fish Tacos Preheat a grill to medium-high heat. Drain the marinated white fish and place onto the grill. Grill for 2-3 minutes per side, or until cooked through. Remove from heat and assemble tacos as directed.

Baked Fish Tacos Preheat oven to 350°F. Place marinated white fish onto a baking sheet and bake for 15-20 minutes, or until cooked through. Remove from oven and assemble tacos as directed.

Mexican Street Corn: This classic Mexican side dish is the perfect accompaniment to the Cajun Blackened Fish Tacos. The creamy sauce, made with mayonnaise, sour cream and spices, pairs perfectly with the spiciness of the tacos and the crunchy texture of the corn. Plus, it's easy to make and can be prepared in advance.

Fiesta Rice: This flavorful and colorful side dish is the perfect complement to the Cajun Blackened Fish Tacos. It's made with long grain white rice, black beans, corn, bell peppers, tomatoes, and spices, giving it a delicious and unique combination of flavors. The earthy and spicy notes from the rice and vegetables pair nicely with the tacos, while the vegetables add a nice crunch.


Q: What type of fish is best for this recipe?

A: White fish such as snapper, sea bass, or snook is best for this recipe. The fish should be cut into 1 oz. pieces or strips.

Q: What temperature should I set my oven to?

A: The oven should be set to 350°F (177°C). Depending on the recipe, you may need to adjust the temperature accordingly.

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Fun facts:

Fun Fact 1: Cajun cuisine originated in Louisiana and is a mix of French, Spanish, African, and Native American influences. The name 'Cajun' comes from the French-speaking Acadian people who were exiled from Canada by the British in the 1700s.

Fun Fact 2: Celebrity chef Emeril Lagasse is known for his Cajun-style cooking. He is credited with popularizing the term 'blackened' in the 1980s, referring to a method of cooking fish or meat in a hot skillet with spices.