Blackstone Fish Tacos
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Blackstone Fish Tacos are your new favorite group dinner! You can easily make the fish and tortillas in less than 10 minutes! Then come inside and add all the toppings! I’ve got a homemade cabbage slaw and a creamy sauce for you – if you’re feeling fancy!
What You Will ❤️ About Blackstone Fish Tacos
- White Fish – I used mahi mahi and cod – but you can use any white fish you like!
- No marinade! We just season the fish and it will cook quickly and NOT STICK!
- Fresh Toppings! This slaw is amazing!!!! Lime, tomatoes, purple cabbage and more!
Ingredients for Fish Tacos on the Blackstone
The prep for this recipe takes about 15 minutes – but it’s worth it! And you could even make the slaw and crema the day before! Here’s the list of clean, simple ingredients you’ll need to make these flavorful fish tacos:
Fish Ingredients:
- Street Taco Sized White Corn Tortillas – use what you like! some people love corn tortillas others hate them. The Street Taco size are TINY so be aware if you’re doing groceries online – they little!
- Mahi mahi or cod – I used mahi mahi, lingcod and cod – I had it all so I figured I would try it! You can use any white fish – I just had these and love them!
- The cod came from Fulton Fish Market – you can order the freshest seafood and it comes frozen for you (they freeze it right away!). I can’t wait to try the crab cakes they sent me! I like getting boxes like this for Seafood as I know it’s high quality and fresh fish!
- Other type of fish that you could use: halibut or tilapia filets
- Cumin – I love the scent of cumin and look for any excuse to use it!
- Tajin or chili lime seasoning – I have both Tajin and a generic chili lime – the Tajin has a little more pepper in it but both are delicious! You could also use chili powder or cayenne pepper for a hotter seasoning.
- Salt & Black Pepper
Cole Slaw Topping:
- Shredded purple cabbage – now I need to figure out what to do with 2/3 of a head of purple cabbage! You could use a pre-made slaw mix but I was trying to do all the work. HAHAHA
- Diced tomatoes – you can use roma tomatoes or regular tomatoes
- Diced red onion – about 1/2 a small red onion – so good!
- Chopped Cilantro – you can use the freeze dried but fresh is best
- You could short cut and use salsa or pico de gallo if you don’t have tomatoes, onions, cilantro
- Lime – juice a whole lime – makes it zingy!
- Olive Oil
- Salt
Taco Toppings:
- Queso Fresco cheese – you could also use Cotija cheese or even feta cheese in a pinch
- Diced Avocado – if you’ve got an avocado that isn’t ripe – put it next to your bananas! if it’s ripe now and you’re not ready to use it – put it in the fridge!
- Lime – I always serve tacos with a lime wedge
Chili Lime Crema Sauce Ingredients
- Sour cream – you could also use nonfat plain Greek yogurt
- Lime juice
- Tajin or chili lime seasoning
Recipe Variations
- Salmon or Shrimp – mix it up with other types of fish
- Creamy Slaw – instead of lime juice & oil – use the Lime Crema as your dressing for the slaw. You could even add pineapple tidbits for a sweeter slaw! Or diced jalapeno pepper to make it spicier!
- Fried Fish – make a simple batter or breading and fry the fish in oil vs the Blackstone
- Blackened Fish Tacos – you can use a blackening seasoning instead of the Tajin if you like that spicier flavor
- Mango Salsa – use this recipe for Pineapple Mango Habanero Salsa instead of the slaw
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How to make Easy Fish Tacos on the Blackstone Grill
Fish tacos are pretty simple – but the toppings usually have a little prep to them – as is the case here. You can mix up your slaw and crema the day before if you like – then you’re just making the fish and eating!!!!
- Prepare Slaw Topping: In a large bowl, mix together cabbage, tomato, onion, cilantro, lime juice and olive oil. Toss lightly until combined. Refrigerate until ready to serve.
- Prepare Crema: In a small bowl, whisk together sour cream, lime juice and Tajin. Refrigerate until ready to serve.
- In a small dish, combine cumin, cayenne, salt and pepper. Rinse fish and pat dry. Sprinkle with seasonings on both sides of fish.
- Take fish and tortillas out to the Blackstone.
- Preheat Blackstone to medium-high heat (375º). Lightly drizzle griddle with oil. Lay fish on griddle and saute for 3-4 minutes on each side. You may want to add a little oil as you’re flipping to keep from sticking. Remove fish and set aside.
- Lower to low heat and re-oil lightly griddle. Lay tortillas on griddle. Heat for 30-60 seconds per side. Remove and keep warm.
- Head inside to assemble tacos. Break apart fish and add pieces to bottom of each tortilla. Add slaw mixture, sour cream sauce, avocado & cheese. Serve with a lime wedge and devour!
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Tips, Tricks & FAQs
Store leftover components separately in an airtight container (I like these glass ones) in the refrigerator for up to a week. Reheat fish in the microwave for 1-2 minutes.
You can put them in a skillet with a spritz of cooking oil or even in the air fryer to get them a little crispy and warm.
Most folks in my Blackstone Facebook Group recommend avocado oil – I use canola cuz I’m cheap.
Best Blackstone Accessories
Here’s my ultimate list of the best accessories for your Blackstone! Whether you a tabletop or a big ol’ 8 burner! I’ve also included a price guide as well as my favorite recipes for those accessories.
Blackstone Recipes
Taco Recipes
Blackstone Fish Tacos
Equipment
- Collapsible Cutting Board this is perfect for carrying out everything you need to your Blackstone
Ingredients
Fish Taco Ingredients:
- 12 small white corn tortillas street taco size
- 1 1/2 lb mahi mahi or cod
- 1/2 tsp ground cumin
- 1/2 tsp Tajin chili lime seasoning or chili lime
- 1 tsp salt
- 1/4 tsp black pepper
Slaw Topping:
Taco Toppings:
- 1 cup queso fresco cheese crumbled
- 1 medium avocado diced
- 1 lime cut into 8 wedges to serve
Chili Lime Crema Ingredients:
- 1/3 cup sour cream
- 2 tbsp Lime juice from 1/2 lime
- 1 tsp Tajin chili lime seasoning
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