The Best Blackened Fish Tacos Recipe (with Smoky Citrus Salsa)

It took me a while to crack the code back in my own kitchen, but after countless attempts, I finally captured that seaside magic. This isn’t just a meal; it’s a memory on a plate. This is, without a doubt, my all-time favorite blackened fish tacos recipe, and I am so excited to share it with you.

Why You’ll Fall in Love with This Recipe

• An Explosion of Flavor: This isn’t your average taco. The homemade smoky spice rub creates a gorgeous crust on the fish, which pairs perfectly with the sweet and zesty orange salsa. It’s the ultimate spicy fish tacos recipe balanced with fresh, bright notes.
• Ready in Under 30 Minutes: This dish looks and tastes like something you’d get at a gourmet restaurant, but it comes together incredibly fast, making it a perfect weeknight hero.
• The Perfect Fruit Salsa: Forget store-bought salsa! This vibrant orange and jalapeño mixture is what truly sets these tacos apart. If you love fish tacos with fruit salsa, you will be absolutely hooked.

The Ingredients You’ll Need

This recipe uses simple, fresh ingredients to create something truly special.

For the Smoky Blackening Rub:

• ½ tablespoon smoked paprika: This is the key to that authentic smoky flavor. Make sure you use smoked, not sweet or hot paprika—it makes a world of difference for creating true smoky paprika fish tacos.
• 1 teaspoon onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper

For the Tacos:

• ¾ pound (340 g) skinless mahi-mahi fillets: I love mahi-mahi for its firm, meaty texture and mild, sweet flavor. It holds up beautifully to the bold spices without falling apart.
• 2 teaspoons avocado oil
• 1 large navel orange
• ¼ cup finely diced shallot
• ½ medium jalapeño, seeds removed and finely minced
• 3 tablespoons chopped fresh cilantro, plus extra leaves for garnish
• 2 tablespoons fresh lime juice, divided
• ¾ cup finely shredded purple cabbage
• 6 (6-inch) corn tortillas

How to Make the Perfect Blackened Fish Tacos Recipe

1. Create the Magic Dust: First, let’s make the spice rub. In a small bowl, combine the smoked paprika, onion powder, kosher salt, garlic powder, dried thyme, black pepper, and cayenne pepper. Mix it all together until it’s one uniform, beautiful reddish-brown color.
2. Season the Fish: Gently pat your mahi-mahi fillets completely dry with a paper towel. This is a crucial step to get a great sear! Sprinkle the spice rub generously over all sides of the fish, pressing it lightly into the flesh so it sticks.
3. Whip Up the Citrus Salsa: Now for the bright, zesty counterpoint. Slice the top and bottom off the orange, then carefully cut away the peel and white pith. Working over a medium bowl (to catch all that delicious juice!), cut between the membranes to release the orange segments. Add the shallot, jalapeño, cilantro, and 1 tablespoon of the lime juice to the bowl and give it a gentle stir.
4. Sear the Fish to Perfection: Heat the avocado oil in a large grill pan or cast-iron skillet over medium heat. When the pan is nice and hot, lay the seasoned fillets down. You should hear a satisfying sizzle! Cook for about 4-5 minutes per side. The fish is done when it’s opaque and flakes easily with a fork.
5. Assemble Your Tacos: Transfer the cooked fish to a plate and let it rest for just a moment. Use two forks to gently break it into large chunks, then drizzle with the remaining tablespoon of lime juice. Warm your tortillas, then layer them with the crunchy purple cabbage, the flaked fish, and a generous spoonful of that incredible citrus salsa. Garnish with a few cilantro leaves and serve immediately!

Expert Tips & Smart Swaps

• Don’t Crowd the Pan: To get that beautiful blackened crust, the fish needs direct contact with the hot pan. If your pan isn’t big enough, cook the fillets in two batches. Overcrowding will steam the fish instead of searing it.
• Fish Alternatives: This is an amazing mahi mahi tacos recipe, but it’s also very forgiving! If you can’t find mahi-mahi, firm white fish like cod, halibut, or even snapper are excellent substitutes.
• Elevate the Cabbage: Want to make this more of a grilled fish tacos with slaw situation? Take the shredded cabbage and toss it with a pinch of salt and a squeeze of lime juice in a separate bowl. Let it sit while you cook the fish; it will soften slightly and become a quick citrus slaw for fish tacos.

Your New Taco Night Favorite

Taco night should be fun, vibrant, and packed with flavor, and this recipe checks every single box. It’s a dish that feels both exciting and comforting, impressive yet unbelievably simple.

I truly hope this recipe brings a little bit of that sunny, seaside magic into your kitchen. Give it a try, and please let me know what you think!

Happy cooking!