One of our favorite dishes in the summertime are these blackened fish tacos. Loaded with fresh ingredients, bursting with flavor and texture, and a customizable base for everyone in the family.  

Serves 4


  • 1 pound Chilean Sea Bass or other white flaky fish such as haddock, mahi mahi, or halibut
  • 1 Tablespoon vegetable oil
  • 1.5 Tablespoons SKORDO Cajun Blackening Seasoning
  • 8 corn tortillas (yellow or white)

    Our Gotta-Have Toppings:

    Optional Toppings:

    • Avocado
    • Lime wedge
    • Chopped cabbage
    • Mexican Cotija cheese
    • Pico de Gallo
    • Fresh cilantro

    Cumin-Lime White Sauce:

    • 1/2 Cup sour cream
    • 1/3 Cup mayonnaise
    • 2 limes, juiced
    • 1 Tablespoon freshly ground cumin
    • 1/4 teaspoon salt


    1. Lightly rub fish with a neutral cooking oil
    2. Coat both sides of fish with Cajun Blackening Seasoning
    3. Preheat grill to medium high heat. Brush grill grates with oil. Grill fish fillets 3-4 minutes on each side, until fish is flaky, flipping only once.
    4. Add corn tortillas to the grill, warming for about 15 seconds on each side.
    5. Transfer fish to a plate. Allow to rest before gently breaking into pieces.
    6. Serve on warm tortillas and add your favorite toppings.


    May 17, 2019

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