Blackened fish tacos with a sweet corn-peach salsa are the last, best taste of summer in a warm tortilla. Our Cajun Blackened blend gives flaky white fish — cod, mahi, or tilapia — a crackly, smoky crust in a single hot pan, no deep-frying required. While the fish sears, a quick salsa of fresh corn, ripe peach, tomato, red onion, and cilantro comes together in one bowl.

It’s a real dinner, not just a snack: a protein, five things from the market, and warm corn tortillas, on the table in about 30 minutes. Build each taco with cabbage for crunch, a big spoon of the corn-peach salsa, and creamy avocado, then finish with a squeeze of lime and a pinch of flaky salt — the acid against the smoky crust is what makes it. An easy weeknight taco night worth saving for the whole end of summer.

Blackened Fish Tacos with Corn-Peach Salsa

Calicutts Spice Co.

Servings

4

Prep Time

20 minutes

Cook Time

10 minutes

Enjoy the last taste of summer with these blackened fish tacos, featuring a sweet and smoky corn-peach salsa. Flaky white fish is coated in a Cajun blend for a deliciously crispy crust, all wrapped in warm tortillas and topped with fresh ingredients.

Ingredients

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    • 1 C corn kernels (from ~2 ears)

    • 1 ripe Peach, diced

    • ¼ Red onion, finely diced

    • ½ Cucumber, diced

    • 1 Avocado, diced

    • 1 Bell Pepper, diced

    • ¼ C Cilantro, chopped

    • 2 C Purple Cabbage

    • Juice of 2 Limes

    • 2 Tbsp Olive oil

    • ½ tsp Calicutts Fire Salt

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    • 1¼ lb White fish (cod, mahi, or tilapia)

    • 1–2 Tbsp Calicutts Cajun Blackened blend

    • 1 Tbsp Olive oil

    • 8 small Corn tortillas, warmed

    • 1 Lime (for wedges)

    Directions

    1. Make the salsa: combine all ingredients in a bowl. Set aside to mingle while you cook.

    2. Pat the fish dry and cut into 4 portions. Coat both sides generously with the Cajun Blackened blend.

    3. Heat the olive oil in a large skillet (cast iron is ideal) over medium-high until shimmering. Sear the fish 2–3 minutes per side, until the crust is dark and the fish flakes easily. Break into big chunks.

    4. Warm the tortillas in a dry pan or over a flame.

    5. Build each taco: tortilla, a few chunks of fish, and a spoonful of corn-peach salsa.

    6. Finish each taco with a squeeze of lime and a small pinch of Fire Salt right before eating.