Blackened Fish Tacos Slaw (Printable Version)
Spicy blackened fish served in warm tortillas with a crisp, zesty cabbage-carrot slaw and fresh lime accents.
# What You'll Need:
→ Fish
01 - 1 lb white fish fillets (such as tilapia, cod, or mahi-mahi)
02 - 1 tbsp olive oil
→ Blackening Spice Mix
03 - 1 tbsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried oregano
07 - 1/2 tsp dried thyme
08 - 1/2 tsp cayenne pepper (adjust to taste)
09 - 1/2 tsp ground black pepper
10 - 1/2 tsp kosher salt
→ Slaw
11 - 2 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1/4 cup shredded carrot
14 - 1/4 cup mayonnaise
15 - 1 tbsp freshly squeezed lime juice
16 - 1 tsp honey
17 - 1/4 tsp salt
18 - 1/4 tsp black pepper
→ For Serving
19 - 8 small corn or flour tortillas, warmed
20 - Lime wedges
21 - Fresh cilantro leaves (optional)
# Directions:
01 - Pat the fish fillets dry with paper towels and brush both sides with olive oil.
02 - In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and kosher salt. Mix thoroughly.
03 - Generously coat both sides of the fish fillets with the blackening spice mixture, pressing gently to adhere.
04 - Heat a large cast iron skillet over medium-high heat. Add the seasoned fish fillets and cook for 2-3 minutes per side until blackened and cooked through. Remove from heat and let rest for 2 minutes, then break into large chunks.
05 - In a large bowl, combine shredded green cabbage, red cabbage, and carrot.
06 - In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper until smooth.
07 - Pour the dressing over the cabbage mixture and toss until all vegetables are evenly coated.
08 - Place a portion of slaw on each warm tortilla, top with blackened fish chunks, and garnish with fresh cilantro and a squeeze of lime.
# Expert Advice:
01 -
- The spice crust creates this incredible crispy char that feels restaurant fancy but takes minutes
- That cool tangy slaw cuts through the heat like it was born to be there
- Everything comes together in under 30 minutes but tastes like you spent all day cooking
02 -
- Do not be afraid of the dark crust on the fish, that charred spice blend is where all the flavor lives
- Let the fish rest for a couple minutes or it will fall apart when you try to break it into chunks
- Warm your tortillas properly or these tacos will never reach their full potential
03 -
- Mix a double batch of the spice blend and keep it in a jar for next time
- Prep your slaw first so the flavors have time to meld while you cook the fish