These easy blackened fish tacos are topped with a delicious black bean and corn salsa, simple lime crema, and crumbled queso fresco. With a cold beer on the deck, this is the ultimate light and fresh summer meal!
Quick disclosure: This post contains affiliate links. If you make a purchase through one of these links, I may make a small commission, at no cost to you. I will never recommend anything I don’t personally use and love!
How’s your summer going so far? We’re just coming out of a heat wave unlike anything we’ve seen in Montreal in recent years. Considering what a brutal winter we had though, I have ZERO complaints. And the heat did not stop us from enjoying as many meals on the deck as possible. Especially light, flavorful meals that go nicely with a cold beer. For me, this equals tacos!
Remember this blackened fish from last week? After I saw how easy and delicious it was, my head was spinning with ideas to put it in everything. I didn’t waste any time, and decided to start with these blackened fish tacos. I whipped up a quick black bean and corn salsa, and with an easy lime crema and some crumbled queso to top it all off, this was the perfect outdoor summer meal!
The salsa came together really quickly with canned black beans and frozen corn, some veggies, cilantro and a tangy lime vinaigrette. It was the perfect complement to the fish, but would also be terrific on it’s own, served with chips!
What is Rockfish?
Speaking of the fish, I used rockfish , also known as Pacific snapper, again this time, since it worked out so well the last time AND was so inexpensive! I discovered it when my fish monger was out of my first choice, red snapper. It looked similar so I decided to give it a shot, and ended up liking it even better!
Rockfish is a bass-like fish, common in the pacific ocean. It has a firm white flesh and a mild taste. If you can’t find it though, you can of course substitute any firm white fish.
We CANNOT get enough tacos (or Mexican food in general) around here. If you love them as much as we do, here are a couple others we love!
And if you you just can’t wait longer than 15 minutes for your Mexican food fix, try these easy chicken quesadillas! (Now that I think of it, I think the corn and black bean salsa for these blackened fish tacos would be amazing in – or on top – of these quesadillas!).
Hope the weather’s treating you well and you’re getting in plenty of downtime with your friends and family!
Sound good to you? If you make this recipe, I would be thrilled if you would take a pic and tag me on Instagram @ourhappymess!
Or pin for later!
Products I Used to Make these Blackened Fish Tacos
Price: $14.90Was: $26.68
Price: $31.42Was: $49.95
Blackened Fish Tacos with Black Bean and Corn Salsa
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1.5 lbs rockfish fillets or other firm white fish such as snapper, tilapia, cod etc.
- 4 tablespoons canola or vegetable oil
Black Bean and Corn Salsa
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lime juice or more, to taste
- kosher salt and pepper to taste
- 1 small clove of garlic minced
- 1 cup canned black beans drained and rinsed
- 1 cup corn kernels frozen and thawed, canned, or fresh
- 1 plum tomato seeded and diced
- 1/4 cup red onion chopped
- 1/4 cup fresh cilantro chopped
- 1/2 cup sour cream
- 1 tsp lime zest
- 1 tablespoon lime juice freshly squeezed
- 1/4 teaspoon kosher salt
- 1 cup crumbled queso fresco or feta
- cilantro chopped
- 12 corn tortillas lightly toasted in the cast iron pan, or briefly heated in the microwave
- 1 lime cut into wedges
In a small bowl, combine the paprika, onion powder, thyme, oregano, cayenne, salt and pepper.
Sprinkle the seasoning mix evenly over both sides of the fish fillets.
In a large cast iron skillet, heat 2 tablespoons oil over high heat. Once the pan is very hot, add the fish fillets and sear for about 2-3 minutes, until dark but not burnt. Flip the fish and cook for another 2-3 minutes on the other side, until cooked through.
Transfer to a plate and cover with foil to keep warm. Before serving, tear the fish into large chunks.
Black Bean and Corn Salsa
In a small bowl, whisk together the olive oil, vinegar, lime juice, garlic, salt and pepper. Set aside.
In a large bowl, combine the black beans, corn, tomatoes, onion, and cilantro. Add the dressing and toss until well combined.
In a small bowl, combine the sour cream, lime zest, lime juice and salt.
Serve fish with tortillas, salsa, cheese, lime crema, lime wedges and extra cilantro.
Blackened fish recipe adapted from America The Coookbook