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blackened fish tacos
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5 from 3 votes

Blackened Pike Tacos

A healthy twist on traditional deep fried fish tacos with fresh Lake Erie Pike
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course, Seafood
Cuisine: Canadian/American, Mexican
Keyword: blackened fish tacos, blackened pike tacos
Servings: 4


  • 1 lb fresh Lake Erie Pike, 24 small pieces allow about 1/4 - 1/3 lb of fish per person
  • 12 flour or corn torillas, small sized or 8 medium
  • 2 Tbsp butter
  • fresh cilantro
  • pickled jalapenos

Blackening Seasoning

  • 4 Tbsp paprika
  • 2 tsp salt
  • 1 tsp smoked paprika, for added smokiness optional
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper more or less as desired
  • 1/2 tsp white pepper
  • 1/2 tsp ground thyme dried thyme is ok
  • 1/2 tsp oregano


  • 1 carrot, finely julienned or grated
  • 1/4 small cabbage, finely sliced or grated
  • 1/4 red onion, finely sliced
  • 1/2 lime, juiced
  • 1 Tbsp white vinegar
  • 1/2 tsp celery seed
  • pinch salt
  • fresh chopped cilantro or parsley or both

Lime Cream

  • 2 Tbsp regular mayonnaise (not miracle whip)
  • 2 Tbsp full fat sour cream or yogurt
  • 1/2 lime, juiced
  • 1 tsp capers, chopped
  • 1 tsp fresh dill, chopped or 1/2 tsp dried dill weed
  • 1/2 tsp ground cumin
  • pinch of cayenne pepper
  • pinch of salt


  • Mix all ingredients for blackening seasoning in sealed container. Makes enough for 2 or 3 batches. Store leftovers for future use.
  • Prepare lime cream sauce by combining all ingredients. Allow to chill in the refrigerator for about an hour for flavours to combine. Will keep for several days.
  • Prepare slaw by combining all ingredients. Allow to chill in the refirgerator for about an hour. Reserve extra cilantro and parsley for garnish. Will keep for several days.
  • Clean fish, remove any bones and cut into 1-2 inch by 3-4 inch pieces. Lay in one layer on a large plate or platter. Sprinkle blackening seasoning generously over top. Turn pieces and sprinkle other side. 
  • Heat cast iron pan until starting to smoke. Add 1 Tbsp butter and tilt to cover pan. Add half of the pieces quickly to the hot pan. Cook until pieces are very dark, about 1-2 minutes depending on the thickness. Turn and cook until other side is equally blackened.
  • Remove to warm serving plate. Place in warm oven if desired while cooking second batch.
  • Once pan has returned to high heat, add second Tbsp of butter and cook remaining pieces until blackened on both sides.
  • If desired, grill tortillas slightly before assembling tacos to add a bit of char and soften.
  • Place 2 - 3 pieces of fish into tortilla shells. Top with generous amount of slaw then drizzle lime cream sauce over top. Garnish with fresh cilantro or parsley and pickled jalapenos.