Name: Blackened Fish Tacos with Remoulade Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb White Fish (Rockfish recommended); 1 tsp Blackened Seasoning (1 teaspoon each paprika, garlic salt, pepper, harissa); 1 tsp Olive Oil; 1 Lime (for juice); 1 cup Pico de Gallo; 1-2 Avocados, sliced; 16 oz Bag Cabbage Slaw; 1/4 cup Cilantro, chopped; 2-3 sprigs Green Onion, chopped; 4-6 Flour Tortillas or Corn Tortillas; 1/4 cup Mayonnaise or plain Greek yogurt; 1 tsp Dijon Mustard; 1.5 tsp Horseradish; 1/2 tsp Old Bay Seasoning; 1-1.5 tsp Hot Sauce; 1/4 tsp Worcestershire Sauce

Jump to Recipe· 4.2 from 88 reviews

If you’re craving a vibrant and flavorful dish that brings together spicy, creamy, and fresh all in one bite, look no further than this Blackened Fish Tacos with Remoulade Sauce Recipe. It’s a celebration of bold seasoning meeting tender, flaky fish, topped with a zesty homemade remoulade that ties everything together perfectly. Whether you’re serving for a casual weeknight dinner or impressing guests at a weekend gathering, these tacos deliver layers of flavor and a satisfyingly crisp texture that will have everyone reaching for seconds.

Ingredients You’ll Need

Three thin fillets of fish lay side by side on a piece of brown parchment paper, which rests on a white marbled surface. Each fish fillet is generously covered with a mix of reddish-brown spices and herbs that create a rough texture over the pale, smooth fish. In the background, there is a clear glass bowl with a metal spoon inside, holding some of the same spice mix. The spices scattered around the edges emphasize their coarse texture and rich color. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet essential ingredients is your first step toward taco greatness. Each component plays a special role, from the juicy freshness of pico de gallo to the smoky heat of the blackened seasoning, creating a balance that’s as colorful as it is delicious.

1 lb White Fish (Rockfish recommended): A mild, flaky fish perfect for absorbing bold spices while keeping a tender texture.
1 cup Pico de Gallo: Adds juicy freshness with tomatoes, onions, and cilantro for a cool contrast.
1-2 Avocados: Creamy slices that mellow and enrich each bite.
16 oz Bag Cabbage Slaw: Brings crunch and vibrant color, balancing the rich fish and sauce.
1 Lime: Its zesty juice brightens all flavors and adds a hint of tang.
1/4 cup Cilantro: Fresh and fragrant, it contributes a herbaceous lift.
2-3 sprigs Green Onion: Adds a mild onion flavor without overpowering.
4-6 Flour Tortillas (or corn tortillas): Soft vessels for holding all those delicious fillings.
1 tsp Blackened Seasoning (paprika, garlic salt, pepper, harissa): The signature spice blend that gives the fish its irresistible crust and smoky heat.
1 tsp Olive Oil: Essential for searing the fish to perfection and adding subtle richness.
1/4 cup Mayo (or plain Greek yogurt): The creamy base for the tangy remoulade sauce.
1 tsp Dijon Mustard: Provides a gentle sharpness that cuts through the creaminess.
1.5 tsp Horseradish: Adds a popping heat to the remoulade’s layers of flavor.
1/2 tsp Old Bay Seasoning: Infuses a savory depth with its classic blend of spices.
1-1.5 tsp Hot Sauce: Brings up the heat level and adds complexity.
1/4 tsp Worcestershire Sauce: Contributes an umami boost that rounds out the sauce beautifully.

How to Make Blackened Fish Tacos with Remoulade Sauce Recipe

Step 1: Prepare the Remoulade Sauce

Start by mixing mayo (or Greek yogurt) with Dijon mustard, horseradish, Old Bay seasoning, hot sauce, and Worcestershire sauce in a small bowl. Stir everything together well and give it a taste. Adjust the heat or tanginess as you like—this sauce is your creamy, spicy companion to the smoky fish. Set it aside so the flavors can mingle while you move on to the next steps.

Step 2: Season the Fish

Pat your white fish dry and sprinkle about half a teaspoon of blackened seasoning on each side. This carefully blended spice mix with paprika, garlic salt, pepper, and harissa will form the delicious crust once cooked — the soul of these tacos.

Step 3: Sear the Fish

Heat a skillet over medium-high heat and add olive oil. Wait until the oil is nearly smoking hot before placing the fish in the pan. This high temperature is key to creating that mouthwatering blackened exterior while keeping the interior moist and flaky.

Step 4: Cook the Fish

Let the fish cook undisturbed for 2 to 3 minutes per side. Resist the urge to move it around too soon; it needs time to develop that tasty crust. While cooking, drizzle one teaspoon of lime juice over each side—the citrus brightness seals in the freshness and layers of flavor.

Step 5: Prepare Toppings and Toast Tortillas

While your fish cooks, get your pico de gallo, sliced avocado, cabbage slaw, cilantro, and green onion ready for topping. Once the fish is done, use the same skillet to lightly toast your tortillas until they’re slightly browned and have a bit of crispness. This step adds a lovely texture that keeps the tacos sturdy and delicious.

Step 6: Assemble the Tacos

Slice your blackened fish into sticks that match the length of your tortillas. Layer the slaw, pico, avocado, and fish in your tortillas, then generously drizzle with that zesty remoulade sauce. Each bite delivers a perfect balance of smoky, creamy, fresh, and spicy—absolutely irresistible!

How to Serve Blackened Fish Tacos with Remoulade Sauce Recipe

The image shows three soft corn tortillas on a white plate with light brown spots from toasting. Each tortilla holds a layer of dark brown crispy grilled fish in the middle, topped with fresh green lettuce leaves, small red diced tomatoes, and some purple cabbage pieces. On top of these, there is a slice of light green avocado, smooth and curved, and some light pink creamy sauce drizzled over the fish and veggies. A wedge of lime sits near the bottom of the plate. In the background, there is a half avocado with its brown seed and a small white bowl with a spoon inside, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, feel free to sprinkle chopped cilantro and green onion over the tacos for an extra burst of color and herbaceous flavor. A few lime wedges on the side let everyone add their own bright citrus punch, lifting the whole dish to the next level.

Side Dishes

Blackened Fish Tacos with Remoulade Sauce Recipe pair wonderfully with light and fresh sides like a simple black bean salad, grilled corn on the cob, or even a tangy Mexican street corn salad. These sides complement the smoky fish and creamy sauce, keeping the overall meal balanced and satisfying.

Creative Ways to Present

For a fun twist, serve the tacos deconstructed on a platter—pile the fish sticks, slaw, and toppings separately so guests can build their own. Alternatively, wrap the filled tortillas in parchment paper for a casual grab-and-go presentation that’s perfect for picnics or casual dinners.

Make Ahead and Storage

Storing Leftovers

Store any leftover fish and toppings separately in airtight containers to keep textures fresh. The remoulade sauce can also be refrigerated for up to 3 days. Assemble tacos just before eating to avoid sogginess.

Freezing

Freezing cooked blackened fish is possible but best avoided for tacos since the texture changes slightly. For longer storage, freeze the fish before cooking and thaw completely before seasoning and searing.

Reheating

Reheat the fish gently in a skillet over medium heat to preserve the crust and avoid drying it out. Warm tortillas separately in a dry pan or microwave. Add fresh toppings and remoulade sauce after reheating for the best taco experience.

FAQs

What type of fish is best for these blackened fish tacos?

White, flaky fish like rockfish, cod, or tilapia work wonderfully because they hold up well to blackening yet stay tender inside. Avoid oily fish to keep the flavors balanced.

Can I make the remoulade sauce ahead of time?

Absolutely! The remoulade tastes even better after sitting for a few hours or overnight, giving the flavors time to meld beautifully.

Are corn tortillas better than flour for this recipe?

Both work well. Flour tortillas tend to be softer and hold up nicely, while corn tortillas add authentic flavor and a slightly firmer texture. Choose based on your preference or try both!

How spicy is the blackened seasoning?

The blackened seasoning has a moderate heat level thanks to harissa; if you prefer milder tacos, reduce or omit the harissa and adjust to your taste.

Can I substitute the mayo in the remoulade sauce?

Yes! Plain Greek yogurt is a fantastic, tangy substitute that also lightens up the sauce without sacrificing creaminess.

Final Thoughts

If you’re anything like me, these Blackened Fish Tacos with Remoulade Sauce Recipe will become a quick favorite in your kitchen. They bring together vibrant spices, fresh ingredients, and a creamy sauce that makes every bite sing. Give this recipe a try for your next meal—you’ll love how easy it is to create something bursting with flavor, perfect for sharing with family and friends.