Blackened Fish Tacos - simple, punchy, and ready in no time. We’re taking a fresh white fish, giving it a quick rub with smoky spices, then pan-frying it until the skin’s crisp and the inside’s just cooked. Stack that into a toasted corn tortilla with a crunchy cabbage slaw and a fresh avocado salsa, easy. It’s the kind of dinner that feels like a treat, but you’ve smashed it out in 20 minutes. Perfect for a solo feed or showing off a bit.
Category
Dinner
Servings
1
Prep time
10 minutes
Cook time
10 minutes
Blackened Fish Tacos - simple, punchy, and ready in no time. We’re taking a fresh white fish, giving it a quick rub with smoky spices, then pan-frying it until the skin’s crisp and the inside’s just cooked. Stack that into a toasted corn tortilla with a crunchy cabbage slaw and a fresh avocado salsa, easy. It’s the kind of dinner that feels like a treat, but you’ve smashed it out in 20 minutes. Perfect for a solo feed or showing off a bit.
Ingredients
- ½ tsp smoked paprika
- pinch cayenne
- ¼ tsp garlic powder
- ¼ tsp dried mixed herbs
- ½ tsp brown sugar
- 180g white flesh fish fillet (coral trout, barramundi, snapper)
- 1 tbsp olive oil
- sea salt and pepper, to season
- 1 cup shredded red cabbage
- 1 Jalapeno, thinly sliced
- 1 tsp red wine vinegar
- 1 lime
- ½ avocado, diced
- ¼ cup chopped coriander (cilantro)
- 5 cherry tomatoes, halved
- ¼ white onion, diced
- 3 corn tortillas, toasted
Directions
Combine paprika, cayenne, garlic powder, mixed herbs and sugar in a medium bowl. Season with salt and pepper.
- Rub fish with a little of the oil, then sprinkle with spice mix and toss to coat well. Set aside.
- Toss cabbage, jalapeno and red wine vinegar in a bowl, season with salt to taste.
- Mix avocado, coriander, tomatoes, onion and juice of ½ the lime in another bowl. Season to taste.
- Heat remaining oil in a small frying pan on medium.
Add fish, skin side down pressed down with a protein press, and reduce heat to medium-low. Cook for 5-6 minutes, until the skin is crispy and flesh is just cooked through.
- Turn and cook for a further 30 seconds to seal the other side, then transfer to a tray to rest.
- Slice fish into 3 pieces, then place down the centre of each tortilla. Add some cabbage mixture and top with avocado tomato salsa.
- Fold over and serve immediately with the other half of your lime.
Recipe notes
Can I use a different type of fish?
Absolutely any firm white fish works well. Think snapper, barramundi, cod, or even flathead if you're going budget-friendly.
What if I don’t have a protein press?
No stress use a spatula or the bottom of a small pan to press the fish down so the skin crisps up nicely.
Can I make it dairy free/gluten free?
It already is! Just check your tortillas are gluten-free if that’s a concern.
Is it very spicy?
Not overly, but there’s a little kick from the cayenne and jalapeño. If you're heat-shy, just dial those back.
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