Blackstone Fish Tacos are one of my favorite taco recipes—simple, vibrant, and ideal for summer. This version was made with cobia, but any firm white fish such as cod, pollock, mahi mahi, or halibut will work. Cook them on a flat top griddle for the best char and texture, or use a heavy cast-iron pan on your stovetop if you don’t have a griddle.
Blackstone Fish Tacos
These tacos combine simply seasoned, golden-browned fish with a bright peach salsa and crisp cabbage for contrast. A small orange glaze—made with orange juice and a splash of orange liqueur—helps the fish caramelize while staying moist. The result is fresh, colorful, and fast: about 25 minutes from start to table. Use corn tortillas for authenticity or flour for a softer shell; both are delicious.
Season the fish with salt, pepper, garlic powder, and onion powder, then sear it in butter and a bit of olive oil. A sprinkle of sugar after flipping encourages caramelization; finishing with citrus and liqueur creates a quick glaze. Top the cooked fish with shredded cabbage, peach salsa, and your favorite hot sauce for a perfect bite.
Why You’ll Love This Dish
- Vibrant flavors: Sweet peach salsa and bright citrus glaze balance seasoned, savory fish.
- Quick: Ready in about 25 minutes—great for weeknights and last-minute gatherings.
- Flexible: Swap in any firm white fish, use frozen peaches when fresh aren’t available, or skip the liqueur if you prefer no alcohol.
- Great texture: Flaky fish, crunchy cabbage, and juicy salsa give every bite contrast.
- Crowd-pleaser: Ideal for taco nights, backyard dinners, and casual entertaining.
More Blackstone Recipes here!
Recipe Shopping List
Here’s a concise shopping list so you can gather everything before you start. For precise measurements, see the recipe card further down.
- Firm white fish — cobia, cod, pollock, mahi mahi, or halibut.
- Butter — for richness and browning.
- Olive oil — helps prevent sticking and distributes seasoning.
- Salt & pepper — essential seasonings.
- Garlic powder & onion powder — for depth of flavor.
- Sugar — a small amount helps caramelize the fish.
- Orange juice — fresh or bottled to brighten the glaze.
- Orange liqueur (optional) — Cointreau or Triple Sec adds complexity; replace with extra juice if avoiding alcohol.
- Tortillas — corn or flour.
- Cabbage — shredded for crunch.
- Peaches — for the peach salsa; frozen works in a pinch.
More South-of-the-Border Inspired Recipes here!
How To Make This Recipe — Overview
Below is a quick overview of the steps. Use the full recipe card for exact measurements and timings when you cook.
- Prep the fish: Rinse, pat dry, and cut into bite-sized cubes. Season well.
- Heat the griddle or pan: Add butter and olive oil to a hot surface, then sear the fish until golden. Flip once or twice for even browning.
- Add glaze: Sprinkle a little sugar after flipping, add orange juice and liqueur, then cover briefly to reduce the liquid into a glaze.
- Make the peach salsa: Dice peaches and combine with onion, cilantro, a pinch of cayenne (optional), salt, and pepper. Chill until serving.
- Assemble: Warm tortillas, layer cabbage, fish, and peach salsa. Finish with hot sauce and cilantro if desired.
Recipe FAQ
Firm, mild white fish like mahi mahi, pollock, halibut, tilapia, snapper, cod, catfish, or cobia hold up well when seared and make excellent fish tacos.
A heavy cast-iron skillet on the stovetop works well. You can also use a cast-iron pan on a pellet grill. The key is a hot, even surface to get a good sear.
Blackstone Flat Top Grill
Flat-top griddles are incredibly versatile: pancakes, hibachi-style fried rice, smash burgers, and everything you can sear in a pan but with more space and even heat distribution.
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Serve This With
These fish tacos pair well with classic Mexican-style sides or bright, fresh accompaniments:
- Instant Pot Mexican Rice
- Guacamole
- Bean dip
- Salsa verde
- Pineapple mango or other fruit salsas
- Light citrus cocktails or mocktails
More Taco Recipes
If you love tacos, try some of these other favorites:
- Blackstone Blackened Shrimp Tacos
- Smoked Pork Loin Tacos
- Blackstone Steak Tacos
- Marinated Fish Tacos
- Ground Beef Tacos
- Traeger Blackened Fish Tacos
- Traeger Grilled Shrimp Tacos
- Chorizo Breakfast Tacos
- Instant Pot Beef Street Tacos
- Instant Pot Shredded Chicken Tacos
- Spicy Grilled Chicken Tacos
- Tequila Lime Shredded Beef Tacos
Blackstone Fish Tacos — Recipe
Yield: 6 tacos | Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes
Fresh fish seasoned and seared on a flat top griddle, finished with a citrus glaze and topped with peach salsa. Bright, fresh, and packed with flavor.
Ingredients
- 1 ½ pound white fish (we used cobia)
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- 1 tablespoon sugar
- 2 ounces Triple Sec (orange liqueur) — optional
- 2 ounces orange juice
Garnish
- Shredded cabbage
- Hot sauce
- Fresh cilantro (optional)
- Peach salsa (see note below)
Instructions
- Rinse the fish under cold water and pat dry with paper towels.
- Cut the fish into roughly ¾” cubes and season with salt, pepper, garlic powder, and onion powder.
- Toss the seasoned cubes with olive oil so they are evenly coated.
- Preheat your flat top griddle or heavy skillet to medium–medium-high. Add the butter and let it begin to bubble.
- Spread the fish over the butter and let it brown on the first side for about 1½ minutes, then flip.
- Immediately sprinkle the sugar on the fish after flipping and cook for another 1½ minutes.
- Pour the orange liqueur and orange juice over the fish, cover briefly with a dome or lid, and let it steam for about one minute so the liquid reduces to a glaze.
- Remove the fish from the heat and transfer into warmed tortillas.
- Top each taco with shredded cabbage, peach salsa, hot sauce, and cilantro to taste.
Peach Salsa (quick): Dice fresh or thawed frozen peaches and combine with finely chopped red onion, chopped cilantro, a pinch of cayenne or jalapeño if you like heat, salt, and a squeeze of lime. Chill before serving.
Notes & Tips
- Use fresh orange juice when possible for the best bright flavor; bottled juice is acceptable.
- If you prefer to avoid alcohol, replace the Triple Sec with an equal amount of orange juice.
- To crisp tortillas quickly, toast them on the griddle for a few seconds per side before filling.
Nutrition (estimate per taco)
Calories: 345 | Total Fat: 18g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 510mg | Carbohydrates: 9g | Sugar: 8g | Protein: 28g
Nutrition data provided as an estimate.