Blackened Fish Tacos Slaw (Printable Version)
Spicy blackened fish paired with tangy slaw and creamy mayo in warm tortillas for a flavorful meal.
# What You'll Need:
→ Fish
01 - 1.1 lbs white fish fillets (such as tilapia, cod, or snapper)
02 - 2 tbsp olive oil
03 - 2 tsp paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried oregano
07 - 1 tsp dried thyme
08 - 1/2 tsp cayenne pepper (adjust for heat)
09 - 1/2 tsp ground black pepper
10 - 1/2 tsp salt
→ Slaw
11 - 2 cups finely shredded green cabbage
12 - 1 cup finely shredded red cabbage
13 - 1 medium carrot, julienned or grated
14 - 2 tbsp fresh cilantro, chopped
15 - 2 tbsp lime juice
16 - 1 tbsp olive oil
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
→ Mayo Sauce
19 - 1/3 cup mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - 1/2 tsp smoked paprika
23 - Salt and pepper, to taste
→ Assembly
24 - 8 small corn or flour tortillas, warmed
25 - Lime wedges, for serving
# Directions:
01 - In a large bowl, combine green cabbage, red cabbage, carrot, and cilantro. Add lime juice, olive oil, salt, and pepper. Toss well and refrigerate until ready to use.
02 - In a small bowl, whisk together mayonnaise, lime juice, hot sauce (if using), smoked paprika, salt, and pepper. Set aside.
03 - In a small bowl, mix together paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt. Pat the fish fillets dry with paper towels, then rub both sides with olive oil and coat evenly with the spice mixture.
04 - Heat a large skillet (preferably cast iron) over medium-high heat. Add a little olive oil if needed. Sear the fish fillets for 2–3 minutes on each side, until blackened and cooked through. Remove from heat and break into large bite-sized pieces.
05 - Place warm tortillas on a serving platter. Top each with pieces of blackened fish, a generous scoop of slaw, and a drizzle of mayo sauce. Serve with lime wedges.
# Expert Advice:
01 -
- The spice crust creates this incredible crispy char that restaurant tacos always seem to nail but home cooks usually miss
- That cold crunchy slaw against hot spiced fish is exactly what Tuesday nights were invented for
02 -
- The smoke alarm is basically part of the recipe when cooking fish at high heat so open that window early
- Patting the fish completely dry before seasoning is what actually makes the blackening happen instead of steaming
03 -
- Let the seasoned fish sit for five minutes before cooking to really let those spices cling to the surface
- Get your pan properly hot or you will end up with sad gray fish instead of that beautiful blackened crust