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Overhead view of 3 tacos with bowls of toppings surrounding it.
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Blackened Fish Tacos with Black Bean and Corn Salsa

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!
Course Main Dish
Cuisine American, Cajun, Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4 people (2-3 tacos each)
Calories 632kcal
Author Ann Otis

Equipment

Ingredients

Blackened Fish

  • 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, haddock, 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

Lime Crema

  • 1/2 cup sour cream
  • 1 tsp lime zest
  • 1 tablespoon lime juice freshly squeezed
  • 1/4 teaspoon kosher salt

For serving

  • 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
US Customary - Metric

Instructions

Blackened Fish

  • 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 medium bowl, combine the black beans, corn, tomatoes, onion, and cilantro. Add the dressing and toss until well combined.

Lime Crema

  • 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.

Video

Notes

Blackened fish recipe adapted from America The Coookbook
Salsa and crema can be made ahead and stored in the refrigerator.

Nutrition

Calories: 632kcal | Carbohydrates: 57g | Protein: 46g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 135mg | Sodium: 1868mg | Potassium: 1178mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1205IU | Vitamin C: 13mg | Calcium: 346mg | Iron: 4mg