Blackened Fish Tacos with Pico de Gallo

Blackened Fish Tacos with Pico de Gallo
Julie Andews

This recipe works for all types of whitefish, just change the cooking time accordingly.

Blackened Fish Tacos with Pico de Gallo | Sitka Salmon Shares

Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Serves: 4


  • Pico de Gallo:
  • 2 medium ripe tomatoes, cored and sliced
  • 1/2 small white onion, peeled and minced
  • 1/2 medium jalapeno, seeded and minced, optional
  • 1/2 cup fresh cilantro, chopped
  • Zest and juice of 2 medium limes
  • 1/2 teaspoon kosher or sea salt
  • Fish Tacos:
  • 1 pound white fish fillets, skins removed
  • 2 teaspoons oil
  • 2 teaspoons blackened seasoning*
  • 1/2 cup plain Greek yogurt or sour cream
  • Juice from 1/2 medium lime
  • 8 corn tortillas, toasted
  • 1 medium avocado, peeled, pitted, and sliced


Make Pico de Gallo

In a medium glass bowl, stir together the pico de gallo ingredients. Cover and refrigerate.

Cook fish

Heat a large non-stick skillet or grill to medium heat. Brush the fish fillets with oil, coat with blackened seasoning.

Cook in skillet or on a grill 2-3 minute per side, until fish flakes easily with a fork.

Build tacos

In a small bowl, stir together the yogurt and lime juice.

Serve fish on toasted corn tortillas with slices of avocado, pico de gallo and a drizzle of lime yogurt.

*Julie’s note: Many pre-made blackened seasonings have added salt. To make Julie’s version, stir together 1 tablespoon smoked paprika, ½ tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon ground black pepper, and ¼ teaspoon cayenne pepper. Add salt as desired or salt the fish prior to cooking.

This recipe can also be viewed on Julie's blog, The Gourmet RD.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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