Description
These Blackened Fish Tacos with Remoulade Sauce combine tender, spiced rockfish seared to a crispy crust, fresh pico de gallo, creamy avocado, and crunchy cabbage slaw, all wrapped in warm tortillas and topped with a zesty, homemade remoulade sauce. A perfect quick and flavorful meal that balances smoky, tangy, and fresh flavors in just 35 minutes.
Ingredients
For the Fish
- 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)
For the Toppings
- 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
For the Remoulade Sauce
- 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
Instructions
- Prepare the remoulade sauce: In a small bowl, combine mayonnaise (or Greek yogurt), Dijon mustard, horseradish, Old Bay seasoning, hot sauce, and Worcestershire sauce. Stir well and adjust seasoning to taste. Set aside to let the flavors meld.
- Season the fish: Pat the fish dry and sprinkle about 1/2 teaspoon of blackened seasoning on each side, evenly coating the fillets.
- Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Allow the pan to heat until it is almost smoking hot for a perfect sear.
- Sear the fish: Carefully add the fish to the hot skillet without crowding. Do not move the fish; let it cook undisturbed for 2-3 minutes on one side to develop a crust.
- Flip and finish cooking: Drizzle about 1 teaspoon of fresh lime juice on the cooked side, then flip the fish carefully. Drizzle another teaspoon of lime juice on the other side. Cook for another 2-3 minutes until the fish is opaque and flakes easily.
- Prepare the toppings: While the fish cooks, slice the avocados, chop the cilantro and green onions, and have the pico de gallo and cabbage slaw ready.
- Toast the tortillas: Once the fish is done, use the same skillet to briefly toast the tortillas until they are slightly browned and crisp on both sides, about 30 seconds each.
- Assemble the tacos: Slice the fish into sticks roughly the length of the tortillas. Lay the fish on each tortilla, add cabbage slaw, avocado slices, pico de gallo, and sprinkle chopped cilantro and green onions. Drizzle the creamy remoulade sauce over the top.
- Serve and enjoy: Serve the tacos immediately while warm, and enjoy your flavorful blackened fish tacos with remoulade sauce!
Notes
- Use fresh fish for best flavor and texture; rockfish is ideal but any firm white fish works well.
- Adjust hot sauce quantity in the remoulade to your preferred spice level.
- For a lighter remoulade, substitute mayonnaise with plain Greek yogurt.
- Corn tortillas make this dish gluten free if flour tortillas are replaced.
- To prep ahead, make remoulade sauce and pico de gallo in advance and refrigerate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
