Are blackened fish tacos good for weight loss?

Yes, they can be—especially when made with lean white fish like cod or mahi-mahi and served in corn tortillas. Skip heavy sauces and load up on veggies to keep calories and fat in check. Blackened fish tacos are filling and high in protein, which helps with satiety.

What kind of fish is best for blackened fish tacos?

Mahi-mahi, cod, tilapia, and snapper all work well. These fish are firm enough to hold up in a hot pan and mild in flavor, so they carry the bold blackening spices perfectly. Fresh or thawed frozen fillets both work great for homemade blackened fish tacos.

Are blackened fish tacos spicy?

They can be, but it depends on your spice blend. Traditional blackening seasoning includes cayenne, paprika, and black pepper. You can easily adjust the heat by changing the amount of cayenne. If you like it mild, start small and taste as you go.

How do I keep blackened fish from drying out?

Don’t overcook it. Most white fish cooks quickly—about 2–3 minutes per side in a hot skillet. Aim for a sear on the outside while keeping the inside flaky and moist. Proper timing makes all the difference in perfect blackened fish tacos.

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Description

Bold and flavorful blackened fish tacos made with lean white fish, fresh slaw, and creamy lime sauce. Perfect for a fast, healthy weeknight meal.

Ingredients

Scale

4 white fish fillets (mahi-mahi or cod)

1 tbsp paprika

1 tsp garlic powder

1/2 tsp cayenne pepper

1/2 tsp thyme

Salt and pepper to taste

1 tbsp olive oil

8 corn tortillas

2 cups shredded cabbage

1 avocado, sliced

Juice of 1 lime

2 tbsp Greek yogurt

Fresh cilantro for garnish

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Instructions

1. Mix paprika, garlic powder, cayenne, thyme, salt, and pepper in a small bowl.

2. Rub seasoning evenly over both sides of each fish fillet.

3. Heat olive oil in a skillet over medium-high heat.

4. Sear fish 2–3 minutes per side until blackened and cooked through.

5. Warm corn tortillas in a dry pan or microwave.

6. Assemble tacos: add fish, cabbage, avocado, and yogurt-lime sauce.

7. Garnish with fresh cilantro and lime juice.

Notes

Use Greek yogurt instead of sour cream for a healthier crema.

Tilapia or snapper can also be used.

Spice level can be adjusted by changing cayenne.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 280
Sugar: 2g
Sodium: 320mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 23g
Cholesterol: 48mg