You can make Blackened Pike Tacos with any type of fish that’s thick and dense enough to stand up to the blackening process without falling apart. Add a crunchy slaw and creamy sauce and you’ve got yourself an authentic Fish Taco.
Fish tacos aren’t actually Mexican. They were made popular in California and now you see them everywhere, even here in Long Point where we’re lucky enough to have not one but TWO food trucks serving Perch Tacos! This recipe for Blacked Pike Tacos is a healthy twist on the traditional deep fried fish taco. So you can eat more of them!
Jump to Recipe
So what types of fish work well in Blackened Fish Tacos? Around here, Pike is a good choice. They’re best caught in very cold water so spring is a great time to enjoy some. Pickerel works well too (Walleye). Non local fish that can hold up to blackening are mahi mahi, halibut or even swordfish. One that I have tried that tends to fall apart too easily is cod. But feel free to experiment. Blackened shrimp? Oh yes!
Everyone has a different idea of the perfect fish taco. Fried or grilled fish? Toppings? Salsa? Pico de gallo? Cheese? Corn or flour tortillas? Well, if you ask me, all versions are pretty good. I like a balance of heat, cold, crunchy, zesty and creamy. You can get carried away with toppings and if you pile them too high you can’t actually eat the taco with your hands so the perfect combination of quality toppings that work well together is the secret.
Blackening seasoning adds lots of flavour and heat to the fish. The amount of cayenne pepper can be increased or decreased depending on your heat tolerance. And, from experience, I’ve learned that the amount of seasoning you use is important too. If you just sprinkle the fish lightly you don’t really get that true blackened fish flavour. And if you pile it on too thick the fish is almost too hot to eat and it overpowers all the other flavours. The recipe below makes enough for 2 or 3 batches and will keep in the pantry for at least 6 months.
Both the lime cream sauce and cabbage slaw can be made in advance. If you’ve never had capers, they are an edible flower bud in a salty brine. I love them! The combination of the fresh zesty lime and the salty brine in the lime cream sauce is amazing! And the slaw has lime juice too so use a real lime since you’ll need both halves. Purple cabbage looks awesome in the tacos. Once you’re ready to make some fish tacos, just cook, assemble and eat.
How to Blacken Fish
There are two factors involved in blackening fish. One part is covering the pieces of fish in a seasoning mixture. The other part is cooking them quickly on a high temperature so the fish has a black exterior. I prefer to use a cast iron pan because it can heat to a very high temperature and it stays hot. The other important thing about blackening fish (or any meat for that matter) is NOT HAVING THE FIRE DEPARTMENT VISIT YOU.
Yup. It happened!
You need to get the pan very very hot. Smoking hot. So if your smoke alarm is set up to send alerts to the fire department, well…you should do this outside. Even when it’s cold outside. Lesson learned! Fortunately our friend Gord is on the local fire department so instead of a bill, I received a gift.
Anyway, moving on…..
You can put your cast iron pan right on the barbecue but it takes a bit of time to heat up enough and it’s hard to maintain a specific temperature. I discovered you can buy single electric burners quite cheap so an investment of $20 was a smart idea. Now I can cook fish on a table right outside my door with better heat control.
Once the pan is very hot, (you’ll know because it will start smoking) add a big lump of butter and it will immediately brown and smoke. Put the fish pieces quickly in the pan spaced apart so they aren’t touching. You may have to cook them in batches depending on the size of the pan and how many hungry people you’re feeding. The pieces should be small enough to fit inside the taco.
They don’t take long to cook. Depending on how thick they are this could be anywhere from 1-2 minutes on each side. You want the fish to get a nice crust. If you’re doing the fish in batches, heat the oven and put the cooked pieces on a baking sheet to keep warm. Reheat the cast iron pan, add more butter and cook the second batch.
Right before serving you can slightly grill your tortillas over a gas burner or on the bbq. This warms them up so they’re easier to wrap and it gives them a little charred look and flavour. Especially if you’re using corn tortillas which tend to break when you fold them if they aren’t heated first. There’s no rule about the order of filling but I like to lay the slaw in the bottom and place the fish over top, then drizzle with lime cream, followed by the garnishes.
If you make Blackened Fish Tacos, consider leaving a comment or rating below. Here’s the recipe:
Blackened Pike Tacos
Ingredients
- 1 ½ lb fresh Lake Erie Pike, 24 small pieces allow about 1/4 - 1/3 lb of fish per person
- 12 flour or corn torillas, small sized or 8 medium
- 2 Tbsp butter
- fresh cilantro
- pickled or fresh jalapeños
- sliced radishes
Blackening Seasoning
- 4 Tbsp paprika
- 2 tsp salt
- 1 tsp smoked paprika, for added smokiness optional
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cayenne pepper more or less as desired
- ½ tsp white pepper
- ¼ tsp ground thyme or ½ tsp dried thyme leaves
- ½ tsp oregano
Slaw
- 1 carrot, finely julienned or grated
- ¼ small cabbage, finely sliced or grated
- ¼ red onion, finely sliced
- ½ lime, juiced
- ½ tsp celery seed
- pinch salt
- fresh chopped cilantro or parsley or both
Lime Cream
- 2 Tbsp regular mayonnaise (not miracle whip)
- 2 Tbsp full fat sour cream or yogurt
- ½ lime, juiced
- 1 tsp capers, chopped
- 1 Tbsp fresh dill, chopped or 1 tsp dried dill weed
- ½ tsp ground cumin
- pinch of cayenne pepper
- pinch of salt
Instructions
- Mix all ingredients for blackening seasoning in sealed container. Makes enough for 2 or 3 batches. Store leftovers for future use. Will keep for at least 6 months.
- Prepare lime cream sauce by combining all ingredients. Allow to chill in the refrigerator for about an hour for flavours to combine. Will keep for a few days.
- Prepare slaw by combining all ingredients. Allow to chill in the refrigerator for about an hour. Reserve extra cilantro and parsley for garnish. Will keep for a few days.
- Clean fish, remove any bones and cut into 1-2 inch by 3-4 inch pieces. Lay in one layer on a large plate or platter. Sprinkle blackening seasoning generously over top. Turn pieces and sprinkle other side.
- Heat cast iron pan until starting to smoke. Add 1 Tbsp butter and tilt to cover pan. Add half of the pieces quickly to the hot pan. Cook until pieces are very dark, about 1-2 minutes depending on the thickness. Turn and cook until other side is equally blackened.
- Remove to warm serving plate. Place in warm oven if desired while cooking second batch.
- Once pan has returned to high heat, add second Tbsp of butter and cook remaining pieces until blackened on both sides.
- If desired, grill tortillas slightly before assembling tacos to add a bit of char and soften. If using corn tortillas, it's necessary to warm or grill them, otherwise they may break during folding.
- Add slaw to tortilla shells. Place 2 - 3 pieces of fish on top, then drizzle with lime cream sauce. Top with sliced radishes and jalapeños and garnish with generous amount of fresh cilantro or parsley. Or both.
Did the firemen stay for supper!! LOL. I would make these but with chicken and a margarita to go alongside it! Love,love Mexico! I hope family can enter this contest!
sounds great!
Another fire because of something you cooked…….hmm, I see a pattern here. ha ha
I will happily come to your house to try these (just to make sure I am making them right) and we WILL be setting off the smoke alarms!! ??Lol
Im sure Gil would live them !
We’ve sampled your blackening seasoning . Yummm
Love fish tacos of any kind of fish. But you making them would be better because your testers are awesome. I will make these soon!! Keep up with the recipe ideas!!❤️
My favourite!!
Fish tacos are my favourite.
My mouth is watering, these sound so yummy! Thanks again! Can’t wait to try!
Definitely has to be grilled or seared fish. Authentic. Pico de gallo, queso, lime squeeze, fine chopped lettuce, whipped guac on the side.
Yum! Luv blackened pike
Sounds amazing!! Showed the recipe to Mr H and he’s up to trying this but Outside cooking of course!! LOL!!!
They look yummy!!! Will be trying this recipe!
This recipe is one we need to try.
Keep the recipes coming!
Move over Old Bay! I have been in search of a good DIY fish seasoning and love blackening. Thanks!
Just made it and my family loved it !!! thank you !
That’s awesome, thanks for letting me know!
I made this last night for a group of people RV camping at Eagle Nest Lake , New Mexico. The Northern Pike was caught in the morning. This is a great recipe!
That’s awesome, nothing like fresh Northern Pike! New Mexico is such a beautiful place. So glad you enjoyed the recipe!