Name: Blackened Fish Tacos With Remoulade Sauce
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 1/2 lb fish (Tilapia, Catfish, or any white fish); 3 to 4 tbsp blackening seasoning, store bought or see recipe below; 14 corn tortillas; 3 tbsp oil (peanut, sunflower, grapeseed, safflower, or avocado oil).; 2 tbsp butter; 1 cup shredded cabbage; 1/4 cup shredded carrots; 1 jalapeno, sliced; sliced lime, garnish; 1/2 cup mayo; 1 tbsp dijon mustard; 1 tsp Tabasco; 1/2 tsp paprika; 1 tsp lemon juice; 1 tbsp capers, rinsed, drained, chopped; 1 dash Worcestershire sauce; 1 tbsp chives, finely chopped; 1/4 tsp sugar; 2 tbsp smoked paprika; 1 tsp ancho chili powder; 2 tsp onion powder; 2 tsp garlic powder; 2 tsp dried thyme; 2 tsp dried oregano; 1 tsp dried basil; 1/2 tsp cayenne; 2 tsp sea salt; 1/4 tsp sugar, optional

Jump to Recipe

This Blackened Fish Taco recipe is a delicious fusion of Cajun and Mexican cuisines. It features an impeccably seasoned blackened fish and is topped with tangy remoulade dressing, fresh cabbage, and jalapeños. These tacos are all served on toasted, warm corn tortillas, but flour tortillas will work here too! These delicious tacos are easy to make and ready to enjoy in under 30 minutes making it the perfect week-night dinner recipe.

This recipe evolved from my roots, inspired by trips to Louisiana, time with family and friends, and also my younger years when I worked in Cajun and Creole restaurants. Like many people, a lot of my younger memories involved watching my mom cook in the kitchen and many family gatherings where there was always tons of food and laughter.

I joke all of the time about how my family wouldn’t have a gathering without Texas BBQ and a nice pot of Gumbo. That is all true, what is also true is that we made tons of tacos! My family had tacos at least once a week, and it wasn’t on Tuesday sadly lol. It was whenever mom felt like making them that week. Luckily tacos are so easy to make, and this recipe is no exception. This recipe is prepared in minutes with minimal prep time and is big on flavor. I make them for my family often and we never have leftovers!

THE SEASONING

I’m a fan of making your own everything including seasoning blends because it is tailored to your taste buds. However, most grocery stores do sell blackening seasoning blends too. Blackening seasoning comes in many variations like everything else. If you are not going to make your own, pay attention to the blends you buy, some are spicier and saltier than others. You can see the recipe ingredients below to check out what I use.

THE BLACKENED FISH TACO SAUCE

This is not your average fish taco sauce by any means. The reason why this sauce is so delicious is because it is tangy and sweet with a little kick. Traditional French Remoulade sauce is made of ingredients like anchovies, capers, garlic, and chives and uses oil as its base. While a New Orleans-style remoulade contains ingredients like creole mustard, horseradish, vinegar, ketchup, and spices.

My sauce is a remixed version of the French and New Orleans style of remoulade. It contains mayo, dijon mustard, paprika, capers, chives, tabasco, a squeeze of lemon juice for freshness, a little bit of sugar, and a dash of Worcestershire sauce. This sauce really takes these tacos to the next level and we often have to double or triple the sauce recipe because it is that delicious!

BLACKENED FISH TACOS INGREDIENTS LIST

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Fish – Tilapia, Catfish or any white fish

Tortillas – I use corn tortillas, but if you are a fan of flour they work too.

Butter – Just a little bit will have a big impact on these tacos, you can omit if you are looking to make this healthier.

Cabbage – red or green, shredded

Carrot – one medium carrot, shredded

Blackening Seasoning – Smoked paprika, garlic powder, onion powder, ancho chili powder, cayenne pepper, dried basil, dried thyme, dried oregano, and salt.

Oil – Olive oil will not work here. You will need an oil with a high smoke point that can withstand high heat. Oils such as peanut, sunflower, grapeseed, safflower, or avocado oil are good examples of oils that will work for this recipe.

HOW TO MAKE BLACKENED FISH TACOS

Follow these steps to make this recipe:

Make the sauce: In a small bowl, whisk together the mayonnaise, dijon mustard, sugar, lemon juice, paprika, Tabasco, and Worcestershire. Fold in the capers and chives, then season with pepper as needed. Set aside until ready to dress the tacos.
Prep the toppings: Slice the jalapeño and lime and set aside. Then shred the carrots and cabbage, then place them In a medium bowl, and mix together. Cover and place in the refrigerator until ready to assemble the tacos.
Prep the fish: Cut the fish into strips along its natural lines and season the fish generously with the blackened seasoning. Allow the fish to sit and absorb the seasoning for ten minutes.
Blacken the fish: Blackening is the technique described to cook the fish. To blacken the fish, simply preheat a heavy pan and add the oil. Allow the oil to heat in the pan for about two minutes or until the oil “dances” or shimmers in the pan indicating it is ready. Add a tablespoon of butter and once it begins to bubble add the fish pieces. You should immediately hear the fish sizzle in the skillet upon contact. Cook the fish in batches for 3-4 minutes on each side. Place cooked fish on a paper towel-lined plate to drain excess oil.
Toast the tortillas: Clean the skillet, then quickly toast the corn tortillas on medium-high heat until they begin to brown.
Assemble the tacos: Assemble the tacos by placing down one tortilla, then add the fish, top with the cabbage mixture, add the sauce, and garnish with sliced jalapeño pepper.

PRO TIPS FOR MAKING THIS RECIPE

Don’t overcook the fish. Overcooking will result in fish that is dry, rubbery, and chewy. Always remember to cook fish according to the recommended cooking time of at least 145°F.
Buy ready-to-use coleslaw mix. I enjoy prepping my veggies when I have the time, however, I am no stranger to the ready-to-use pre-package store options. If you are short on time, consider checking for pre-packaged, ready-to-use coleslaw mixes. These usually contain shredded cabbage and carrots and are a great option to give yourself back a few minutes.
Double the recipe. The recipe can easily be doubled for larger groups. I am especially a fan of doubling the sauce recipe because it is so good that it is usually gone pretty quickly!

Blackened Fish Tacos With Remoulade Sauce

5 from 1 vote

Recipe by Jamie Tryon Course: MainCuisine: Southern, Mexican Fusion, Cajun

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Blackened Fish Tacos are a delicious fusion of Cajun and Mexican cuisines. Featuring an impeccably seasoned blackened fish and is topped with tangy remoulade dressing, fresh cabbage, and jalapeños.

BLACKENED FISH TACO Ingredients

1 1/2 lb 1 1/2 fish (Tilapia, Catfish, or any white fish)
3 to 4 tbsp 3 to 4 blackening seasoning, store bought or see recipe below
14 14 corn tortillas
3 tbsp 3 oil (peanut, sunflower, grapeseed, safflower, or avocado oil).
2 tbsp 2 butter
1 cup 1 shredded cabbage
1/4 cup 1/4 shredded carrots
1 1 jalapeno, sliced
sliced lime, garnish
Remoulade Sauce Ingredients
1/2 cup 1/2 mayo
1 tbsp 1 dijon mustard
1 tsp 1 Tabasco
1/2 tsp 1/2 paprika
1 tsp 1 lemon juice
1 tbsp 1 capers, rinsed, drained, chopped
1 dash 1 Worcestershire sauce
1 tbsp 1 chives, finely chopped
1/4 tsp 1/4 sugar
Blackening Seasoning Ingredients
2 tbsp 2 smoked paprika
1 tsp 1 ancho chili powder
2 tsp 2 onion powder
2 tsp 2 garlic powder
2 tsp 2 dried thyme
2 tsp 2 dried oregano
1 tsp 1 dried basil
1/2 tsp 1/2 cayenne
2 tsp 2 sea salt
1/4 tsp 1/4 sugar, optional

Directions

Follow the directions to prepare the Remoulade Sauce, then set it aside.
Slice the jalapeño and lime and set aside. Then shred the carrots and cabbage, then place them In a medium bowl, and mix together. Cover and place in the refrigerator until ready to assemble the tacos. If using a pre-prepared slaw mix, you can skip this step.
Cut the fish into strips along its natural lines and season the fish generously with the blackened seasoning. Allow the fish to sit and absorb the seasoning for ten minutes.
Preheat a heavy pan and add the oil. Allow the oil to heat in the pan for about two minutes or until the oil “dances” or shimmers in the pan indicating it is ready.
Melt 1 tbsp of the butter until it begins to bubble, then add the fish, it should immediacy sizzle in the pan. Cook the fish in batches for 3-4 minutes on each side, adding the remaining butter in between batches. Place the cooked fish on a paper towel-lined plate to drain any excess oil.
Clean the skillet, then quickly toast the corn tortillas on medium-high heat until they begin to brown.
REMOULADE SAUCE DIRECTIONS
In a small bowl, whisk together the mayonnaise, dijon mustard, sugar, lemon juice, paprika, Tabasco, and Worcestershire. Fold in the capers and chives, then season with pepper as needed.
Cover until ready to serve with the tacos.
TACO ASSEMBLY
To assemble the tacos: start by placing down one tortilla, then add the fish, top with the cabbage mixture, drizzle on some of that awesome sauce, and garnish with sliced jalapeño pepper.

Notes

Cooked fish should reach an internal temperature of 145°F
The blackening seasoning: If you are not going to make your own, pay attention to the blends you buy in a store, some are spicier and saltier than others.

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