Blackened Fish Tacos


Driving back and forth from home to school three times a day for a whopping total of three hours a day in the car five days a week makes blogging regularly a bit of a challenge. Hopefully in the very near future I will have transportation assistance and can re-establish some sort of a writing routine and potty train a three year old…..yeah that’s gonna be a whole new adventure for me! But in the meantime, I will continue to post as often as I can. This recipe has been sitting partially written in my draft folder now for two, three, four weeks? I might not be able to remember exactly when I cooked it, but this dinner was a delicious, kid friendly success.

Taco night has always been a favorite for us but now Taco Tuesday is a weekly occurrence that the kiddos get wicked excited for. They absolutely love choosing their own ingredients and building their tacos. It’s the one night a week I know with certainty that dinner isn’t going to be a challenge. Who knew that an appetizer tray filled with sour cream, shredded cheddar cheese and lettuce would suddenly make dinner a carousel of fun? The kids pile on whatever they like and even try new things without question. I’ve even snuck in crumbled taco “tofu” one night instead of ground beef and they didn’t even notice! Having control of their food choices makes a huge difference in their willingness to branch outside their cheese and chicken only comfort zones.

For this particular Taco Tuesday, I decided on blackened fish tacos with a huge knot of “this is gonna go over like a lead balloon” stuck in my tummy all day. I’m trying to add as much variety to their diets as possible and it’s a shot in the dark most days trying to figure out how to present new ingredients to them. To my surprise and absolute delight, they loved the blackened fish! The best part? This recipe was quick and super simple and there’s a better than good chance it’s gonna show up on my menu again.

Blackened Fish Tacos


2 lg White Fish Fillets, such as Catfish, Cod, or Haddock

1/2 tsp Smoked Paprika

1/2 tsp Cumin Powder

1/2 tsp TexJoy Chili Powder

1 tbsp Grapeseed Oil

Salt and Pepper to taste

10 Corn Tortillas, charred or warmed in the skillet

Garnish: Shredded Cheddar, Shredded Lettuce, Sour Cream, Salsa, Avocado, Limes


Preheat oven to 350 degrees. In a small prep bowl, add the smoked paprika, cumin powder, TexJoy chili powder, salt and pepper and mix until well combined. Set aside.

Place the fish fillets in a glass casserole dish or on a sheet tray and evenly coat with the Grapeseed oil. Generously rub the blackening seasoning over both the fillets. Bake in the oven 15 to 20 minutes until the fish is flaky and opaque. Serve the fish immediately with corn tortillas and garnishes of choice.


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