Gluten-Free Blackened Fish Tacos With Corn Tortillas (Fast, Smoky, and Weeknight-Friendly)
While we adore fish in our house, it often gets skipped in favor of chicken or venison. Then, I’ll make something like these blackened fish tacos, and we wonder why we haven’t been eating fish more often.
These tacos are smoky, a little spicy, and built for busy weeknights, gluten-free eaters, and anyone who thinks warm corn tortillas make everything better. You’ll learn which fish works best, how to mix a quick blackening seasoning, easy toppings that cool the heat, and simple swaps to keep everyone happy.
It is also a great option for anyone abstaining from meat on Fridays during Lent.
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What you need for blackened fish tacos (and why each ingredient matters)
Start with corn tortillas for that real taco feel, but still check the label since some brands share equipment with wheat.
For the fish, choose something that cooks fast and holds together: tilapia and cod are mild and flaky, mahi-mahi is firmer, salmon turns rich and juicy, and shrimp is a quick swap when the fridge is looking empty.
I am a big fan of cast-iron cooking, and this dish is perfect in a large cast-iron skillet.
Use a high-heat oil, like avocado or canola, so the spices toast rather than burn. Toppings matter too: blackened seasoning is like a loud song; it needs a harmony line (something cool, crunchy, and bright).
Buying tip: frozen fish is totally fine. Thaw overnight in the fridge, then pat it dry so you get a better crust.
You can make your own slaw veggie mix (as given in the recipe) or pick up a small bag of ready-to-use slaw mix at the store.
The creamy avocado sauce really makes the dish. But if you are short on time, you may be able to find something similar, ready to use at the store.
Gluten-Free Blackened Fish Tacos
Ingredients
Blackened Seasoning Ingredients:
- 1 T. onion powder
- 1 T. garlic powder
- 1½ T. smoked paprika
- 1 T. dried thyme
- 1 T. dried oregano
- 2 t. sea salt
- 1 t. black pepper
- ½ t. - 1 t. cayenne pepper*
- * Adjust amount of cayenne to reach desired level of heat
Coleslaw Ingredients:
- 3 c. green cabbage, thinly sliced
- 1 c. red cabbage, thinly sliced
- Optional: ½ c. kale leaves, finely chopped
- 1 large carrot, shredded
- 1/3 c. Greek yogurt
- 1 T. apple cider vinegar
- ¾ t. ground cumin
- ¾ t. spicy Dijon mustard
- 1 T. fresh lime juice
- Sea salt and black pepper, to taste
Remaining Ingredients:
- 2 T. extra virgin olive oil
- 18-20 oz. mahi-mahi or other firm white fish
- 4-5 large radishes, trimmed and thinly sliced
- 3 T. fresh cilantro leaves, chopped
- 8 8-inch corn or gluten-free tortillas
Creamy Avocado Sauce
- 1 c. plain whole milk Greek yogurt
- 1 medium avocado, peeled and chopped
- 2 cloves garlic, peeled and finely minced|
- 1 t. ground cumin
- ½ t. smoked paprika
- ½ t. chili powder
- 2 T. fresh cilantro, finely chopped
- 3 T. fresh lime juice*
- Sea salt and black pepper, to taste
Instructions
Making the Fish Tacos
Mix all the ingredients for the blackened seasoning in a small bowl until well combined. Set it aside.
To make the creamy coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl. In a smaller bowl, whisk together the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice. Pour the dressing over the veggies, season with salt and black pepper to taste, then toss until everything is evenly coated. Set aside.
Coat both sides of the mahi-mahi with the blackened seasoning. Rub it in so it sticks and covers the fish well. Slice the fish into bite-sized pieces and set aside.
Note: You can cut the fish first, but it takes longer to season each piece, and the flavor won’t be as even and bold.
Heat the olive oil in a large cast-iron skillet (or another heavy skillet) over medium heat. Once hot, add the seasoned fish and cook until it turns opaque and flakes easily, about 3 to 4 minutes per side. Take it off the heat and set aside.
To serve, spoon the creamy coleslaw and blackened mahi-mahi into the 8 tortillas. Top with sliced radishes and fresh cilantro leaves. Add a drizzle of Creamy Avocado Sauce if you’d like, then serve right away.
Creamy Avocado Sauce
Add all the ingredients to a food processor and blend until creamy and smooth. If it feels too thick, add a little more lime juice until you get the texture you want. Taste, then tweak the seasoning as needed.
Serve right away, or keep it in an airtight container in the fridge for a few days. Enjoy!
Notes
You can substitute a 12-ounce premade coleslaw mix instead of the sliced vegetables to reduce prep time.
Use your favorite gluten-free corn tortillas for this. The recipe was tested with Del Campo corn tortillas, but they tore easily.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 505Total Fat: 18gSaturated Fat: 4gUnsaturated Fat: 15gCholesterol: 5mgSodium: 708mgCarbohydrates: 71gFiber: 9gSugar: 6gProtein: 16g
Big flavor, quick cook time, and blackened fish tacos that fit gluten-free life without feeling like a compromise, that’s the win. Pick one topping combo tonight, then tweak the heat until it’s just right. Save this idea and make it again with a different fish next week.
What are some of the ways your family enjoys eating fish?