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Blackened Fish Tacos with Chipotle Crema

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Blackened Fish Tacos with Chipotle Crema are bold, smoky, and packed with flavor, featuring flaky seasoned fish, crisp toppings, and a creamy chipotle sauce wrapped in warm tortillas. Perfect for taco nights or quick dinners, these tacos are fresh, vibrant, and satisfying.

Ingredients

  • 1 1/2 pounds white fish fillets
  • 8 corn or flour tortillas
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cabbage
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro
  • Lime wedges for serving
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon chipotle peppers in adobo sauce
  • 1 tablespoon lime juice
  • 1 garlic clove
  • Pinch of salt

Instructions

  1. Pat the fish dry with paper towels.
  2. In a small bowl, combine the chili powder, paprika, garlic powder, onion powder, cumin, cayenne pepper, salt, and black pepper.
  3. Rub the seasoning mixture evenly over both sides of the fish.
  4. Heat the olive oil in a skillet over medium-high heat.
  5. Cook the fish for 3–4 minutes per side until blackened and flaky.
  6. Remove the fish from the skillet and break it into large chunks.
  7. In a blender or small bowl, combine the sour cream, chipotle peppers, lime juice, garlic, and salt to make the crema.
  8. Warm the tortillas in a dry skillet or directly over a flame for slight charring.
  9. Assemble the tacos with shredded cabbage, blackened fish, avocado slices, and fresh cilantro.
  10. Drizzle generously with chipotle crema and serve with lime wedges.

Notes

  • Cod, mahi-mahi, tilapia, or halibut all work well for fish tacos.
  • Add mango salsa or pickled red onions for extra flavor and texture.
  • Greek yogurt can replace sour cream in the crema.
  • Warm tortillas before serving to prevent cracking.
  • Store leftover fish and crema separately in the refrigerator for up to 2 days.
  • Use lettuce wraps instead of tortillas for a lower-carb option.

Nutrition

Find it online: https://thefamilycooking.com/blackened-fish-tacos-with-chipotle-crema/