Blacken Fish Tacos

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A few weeks ago, we had Grill Fish Tacos, and they were very good, good enough to have again with a twist (we rarely eat the same thing, the exact same way!) So this time I made a blackening seasoning to go on the fish, and it gave it an awesome kick of flavor.

When I posted this recipe for Cedar Plank Grilled Salmon, my daughter told me her boyfriend had some Puffer Toad fish, and ask what I would do with it.


Image result for puffer toad fish

It’s not a real pretty fish, or a big fish, but it’s a good fish especially when it’s free!  So anyway on Saturday afternoon, we made fish tacos out of it, and these are perfect fish for this because it’s just little fillets. Thanks Steven for the fish, I hope you enjoyed it too!

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To go along with it we had

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Slaw for the bottomblacken fish tacos 003

Blacken Fish

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Mango Salsa on top

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and it was yummy!

Blackened Fish Taco with Slaw & Mango Salsa

Blackening Seasoning:

1 tsp. paprika

1 tsp. kosher salt

1/2 tsp. dry mustard

1/4 – 1/2 tsp. cayenne pepper(depends on how spicy you want it)

1/4 tsp. cumin

1/4 tsp. oregano

1/8 tsp. black pepper

Mix everything together.


1 TBSP. olive oil

1 lb. fish (any white fish will do)

12 small flour tortillas


1 cup fresh or frozen, thawed and dried mango

2 TBSP. chopped red onion

1/2 chopped red or green bell pepper

1/2 chopped jalapeno pepper, seeded and de-ribbed

2 TBSP. lime juice

2 TBSP. olive oil

salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour.

Cole Slaw:

2 cups Cole Slaw mix

3 TBSP. light mayo

2 TBSP. lime juice

Salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour

In an aluminum grill pan, grill fish on a grill heated it medium, for 3 to 5 minutes each side or until it flakes easily.

Add slaw, fish, then salsa to tortilla and serve.


This recipe was shared at The Country Cooks Potluck Party

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