Mind-blowing Blackened Fish Tacos exploding with flavour from chilli, paprika, lime and coconut. They’re served in warm authentic corn tortillas and topped with a fresh and tasty coconut slaw. Finish it with a drizzle of hot green sauce for the best fish tacos ever!!!
Everyone knows tacos. And if they don't it's because they're an infant. Haha Tacos are loved worldwide and with good reason. They're so customizable and can be eaten for breakfast, lunch or dinner. As I write about in my family-friendly All time favourite taco recipe HERE I had 12 taco shells when I tried tacos for the first time.
This recipe for blackened fish tacos is the real deal though. I’m using REAL authentic corn tortillas and a proper hot sauce – the Salsa Picante de Chile Habanero – from El Yucateco. You can buy it + the corn tortillas I’m using in this recipe right here on La Tiendita’s website. La Tiendita specialises in Mexican food and products and their range has an impressive 100+ products to choose from. And I tell you!! The taco shells taste exactly as if I was in Mexico eating tacos from a cool street food place. And the best part is that you can have them soft or crispy. I’m a fan!
(contains gifted items)
I’ve always been a little reluctant when it came to fish tacos. But I must admit that after just one bite of this perfectly spiced blackened fish that’s so soft and tender mixed with crunchy and refreshing coconut slaw to take the peak off the hotness from the spices and hot sauce all surrounded by the most authentic tasting tacos. Well, I was sold!
What is blackening?
Blackening is a cooking technique most commonly used with firm-fleshed fish, chicken, steak, and other meats. It was made popular by chef Paul Prudhomme in New Orleans. The intention was to replicate the flavour of charcoal grilling in commercial kitchens,
What makes this technique stand out is the spice blend that’s used. There’s no standard recipe for blackening seasoning, although most blends include thyme, oregano, paprika, cayenne, onion powder, garlic powder, and of course, salt and pepper.
When blackened, the food is traditionally dipped in melted butter, then dredged in a combination of herbs and spices, before being cooked in a hot pan (traditionally cast iron). The result is pieces of meat or fish with a deep brown to black crust around the outside.
Blackened fish tacos with coconut slaw and hot sauce
Authentic fish tacos with delicious fillings
- 200-400 g line caught haddock (or other white fish )
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp cumin seeds (lightly ground in a pestle and mortar)
- 1-2 kefir lime leaves
- 2 tsp salt and green pepper
- 1/2 lime, the juice
- 1 tbsp butter (melted)
- 2 tbsp olive oil
- 1 tbsp coconut nectar ((you can use honey as an alternative))
- 2 tsp lime juice
- 1 small sweetheart cabbage
- 1/2 red cabbage
- 1/3 cup coconut flakes
- Salt and pepper
- 1 pk Corn Tortillas
- 2-3 tsp Green salsa Picante de Chile Habanero Hot sauce (Careful! It's extremely spicy)
- 1 pot creme fraiche
- 1 tin sweetcorn
- 1 avocado
- 1 small red onion cut into thin slices
- 1 handful coriander
- lime wedges
Mix all the spices together.
Pat dry the fish with kitchen towel.
Dip or brush the melted butter all over the fish and rub in the spice mix. You want the spices to really stick to the fish.
Cooking the fish takes very little time. Place the fish on a cast iron skillet or pan with a bit of olive oil and butter and let it cook for about 3-4 minutes on the first side. Don't move the fish around. Just let it cook peacefully. The spices should start to blacken. Flip the fish and let it cook for another 3-4 minutes. Time varies depending on the thickness of the fish fillets. See tip below for checking if the fish has cooked.
Mix olive oil, nectar and lime juice in a small bowl. Shred the cabbage and mix with the dressing. Then add coconut flakes and mix again.
Heat the corn tortillas on a pan with a little oil (use extra if you want them crispy)
Chop the avocado and fill your tacos with coconut slaw, blackened fish, avocado, sweetcorn, onion rings, coriander, sprinkles of the hot sauce and top it with creme fraiche served with lime wedges.
TIP! Use a toothpick to check if the fish is done.
Gently insert the toothpick where the fish is thickest. Remove it and quickly place it on top of your upper lip (somewhere between your upper lip and the base of your nose). Be careful though. It might be hot.
- If the toothpick/skewer feels cold, the fish is not ready, keep cooking it.
- If it feels warm (like a nice and comfortable water bath ) – then it is perfectly cooked and flaky. You can remove it from the heat.
- If it’s hot but not burning, – remove the fish immediately. It may be a little dry but there’s still hope!
- If its too hot – the toothpick is not even touching your skin and it feels hot – then it is overcooked. Oops! We have all done it! Smother the fish with some sauce or salsa and it won’t seem so bad.