Blackened Fish Tacos With Chipotle Crema

Get ready to surprise your tastebuds with this recipe for blackened fish tacos! This delightful dish is made with yellowtail snapper, seasoned to perfection with blackened seasoning, and the crunchy texture of veggie slaw. Topped off with a homemade chipotle crema that adds just the right amount of spicy, creamy goodness served in a warm flour tortilla. You’ll have no regrets!

Why this blackened fish taco recipe works

If you’ve never had the chance to enjoy some blackened fish, now is your chance! This blackened fish taco recipe uses yellowtail snapper that is cooked in a blend of spices to create a flavor-packed seasoning.

The fish is then topped with a vegetarian slaw served in warm flour tortillas for a perfectly balanced taco experience.

And don’t forget the Chipotle crema!

The combination of plain Greek yogurt, lime juice, and chipotle in adobo sauce creates a smooth and zesty cream. The smoky spicy heat from the chipotles pairs perfectly with the freshness of lime juice, while the cilantro adds a bright, herbaceous note.

Blackened fish tacos are the perfect meal for a weeknight dinner or even for entertaining friends. They’re packed with flavor, quick to make, and sure to be a crowd-pleaser. Enjoy these flavorful tacos!

Ingredients needed

Here’s everything you need to make these blackened snapper fish tacos…

Fish tacos

• Yellowtail snapper filet
• Olive oil
• Chef Paul’s Red Fish Magic Blackening seasoning
• Flour tortillas
• Veggie slaw
• Lime

Chipotle crema

• Cilantro
• Plain greek yogurt
• Lime juice
• Chipotles in adobo sauce

How to make blackened fish tacos

Now that you have a list of everything you need, let’s get started searing these yellowtail snapper fillets to make delicious fish tacos with chipotle crema!

Make the chipotle crema

Chipotle crema, a star in this recipe, is an incredible mix of smoky, tangy, and creamy flavors that can make your blackened fish tacos unforgettable.

This versatile crema brings a rich and balanced flavor that compliments the taste of the snapper while adding a nice bite of heat!

To make the chipotle crema:

• Add a whole bunch of fresh cilantro, Greek yogurt, lime juice, and chipotle peppers (as well as some of the sauce from the can) into a food processor.
• Blend on high until all of the ingredients have blended together into a crema.
• Store in a container or squeeze bottle in the fridge while you prepare the rest of the ingredients for the tacos.

Tip:

For the chipotles in adobo, add 3 peppers from the can if you want it to be very spicy. For medium heat, only use two and add only one pepper for a mild spice. You can always make the crema spicier, but it is difficult to take it away. So you can start with one and add in after you blend and taste!

What’s a good substitution for Greek yogurt?

If you don’t have Greek yogurt, sour cream is a good substitute. The texture of the crema will be slightly different but still delicious!

Make your own blackening seasoning

This step is optional, but if you want to make your own blackening seasoning, you can use this easy recipe:

• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Mix all the ingredients together and store in an air-tight container. feel free to use it to season all types of protein!

I personally like to use my favorite store-bought seasoning Chef Paul’s Redfish Magic to season the snapper fish.

Blackening seasoning is too much for me. What other seasoning can I use?

If blackening seasoning is too much for you, try using a simple blend of garlic powder, onion powder, and paprika. This will give the fish tacos a subtle flavor without being too overpowering!

Prep the yellowtail snapper fish

Once you have the seasoning you want to use, take the time to properly prepare the fish. this part is important because it will help the fish to cook evenly and stay juicy!

To properly prepare the fish:

• Take your snapper fish fillets and place them on a cutting board.
• Use olive oil to rub it onto the whole filet.
• Then sprinkle 1 tbsp of blackening seasoning evenly over the olive oil.
• Flip the fish over and repeat with the other side.

Tip:

Use any type of neutral oil you like, such as avocado oil, in place of olive oil.

What other type of fish can I use in place of the snapper?

You can also use cod, tilapia, mahi-mahi, or any other type of firm white fish for this recipe. Just make sure to adjust the seasoning based on the type of fish you are using!

Note: If you are using a different fish that is thicker, such as a grouper, cook time will take longer.

Would another type of seafood work in this blackened taco recipe?

Yes! I actually have a recipe for spicy shrimp tacos with avocado crema that’s super popular on this blog!

Can I use frozen fish?

Yes! You can use frozen fish, but make sure to thaw it completely in the refrigerator overnight before cooking.

Should I leave the skin on the fish fillet?

That’s really up to you. I personally don’t prefer it for fish tacos. If you do plan to leave it on, make sure that the cast iron skillet is super hot and you place it skin side down first to get it as crispy as possible.

Since I like to buy my snapper fish at the fish counter, I ask them to remove the skin before they wrap it up for me!

Cooking the blackened fish

Once you’ve prepped the fish fillets, they are ready to cook!

The tools I recommend using for this part are a fish spatula and a splatter screen.

To cook the snapper fish:

• Place an enameled cast iron over a medium heat.
• Once the pan is nice and hot, drizzle some olive oil in the pan.
• Carefully lay the fish filets down into the skillet (away from you in case the oil splatters).
• Cook the fish on each side for 2-3 minutes (I cover the skillet with a splatter screen).
• Using a fish spatula, carefully turn the fish over, and repeat on the other side.
• Allow the fish to cook until it’s golden brown and cooked through.
• Once the fish is cooked, remove it from the skillet and place it onto a plate.

Tip:

Don’t overcrowd the pan when cooking the fish! Crowding will cause the fish to steam rather than get golden and crispy. You can do one filet at a time if they are too large for your skillet.

What if I don’t have a cast iron skillet?

No problem! You can also use a non-stick skillet instead. Just make sure that it’s nice and hot before you add the oil and fish.

Prepare the veggie slaw

While the fish is cooking in the skillet, this is a great time to dress the veggie slaw! I like to use a bagged veggie slaw that has carrots, cabbage, and broccoli.

To make the slaw:

• Place the veggie slaw in a large bowl.
• Add 3 tablespoons of the chipotle crema over the top.
• Using tongs, toss until the slaw is coated in the chipotle sauce.
• Set the dressed slaw aside until you start making the tacos.

How to serve a blackened snapper fish taco

Now that you have all of the components of the tacos ready to go, it’s time to start assembling!

• Place the cooked snapper fish filet onto one of the warm tortillas.
• Top with some of the dressed veggie slaw.
• Add a little chopped cilantro and a squeeze of lime if you want.
• Serve with more of the chipotle crema on the side for dipping!

How do I warm up the tortillas?

You can warm up the tortillas in a few different ways:

• Place the tortillas directly over a gas flame. Move them around with tongs until they are lightly charred and warmed through.
• Heat the tortillas in a skillet or on a griddle over medium heat for 30 seconds on each side.
• Wrap them in a damp paper towel and heat them up in the microwave for 10 seconds.

Can I serve the tacos with corn tortillas?

Absolutely! Corn tortillas are also a great option for blackened fish tacos. You just have to be careful not to overcook them so they don’t break apart when you assemble the tacos.

What other toppings can I add to the tacos?

Feel free to get creative and top your fish tacos off with whatever you like! Here are a few ideas:

• Diced avocado
• pickled red onions
• oven roasted salsa
• Sliced radishes
• Mango salsa
• Pickled (or fresh) jalapeños
• Cotija cheese

How to eat

To make the fish tacos a whole, filling meal, I like to serve them with a side of cilantro lime rice and black beans.

If you want something a bit different, I highly recommend trying to make some of these crispy tostones made from plantains! The sweetness and crunchiness of the tostones are the perfect addition to any taco meal. Serve with some homemade guacamole, and you are all set!

For a yummy salad that pairs great with the snapper tacos, make a bowl of this grilled corn halloumi salad. It is full of flavor and texture from the grilled corn, avocados, cilantro, and halloumi cheese.

Either way, these blackened fish tacos will taste delicious with whatever sides you choose to serve them with. Enjoy!

How to store

If you have leftover tacos, you can store them in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in the oven at 350°F until heated through.

Love seafood? Try out these other recipes:

• Grilled Lobster Tail With Garlic Herb Butter
• Linguine And Clams
• Spicy Tuna Sushi Stack
• Spanish Seafood Paella With Chorizo
• Cajun Shrimp Pasta