Louisiana Blackened Fish Tacos (Printable Version)
Smoky fish charred to perfection, paired with tangy slaw and zesty crema in warm tortillas.
# What You'll Need:
→ For the Blackened Fish
01 - 1.3 lbs white fish fillets (tilapia, catfish, or cod)
02 - 2 tbsp olive oil
03 - 1 tbsp paprika
04 - 2 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried thyme
07 - 1 tsp dried oregano
08 - 1 tsp cayenne pepper
09 - 1 tsp ground black pepper
10 - 1 tsp salt
→ For the Slaw
11 - 2 cups finely shredded green cabbage
12 - 1 cup finely shredded red cabbage
13 - 1 small carrot, grated
14 - 2 tbsp chopped fresh cilantro
15 - 2 tbsp lime juice
16 - 1 tbsp mayonnaise
17 - Salt and pepper, to taste
→ For the Crema
18 - 1/2 cup sour cream
19 - 1 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - Salt, to taste
→ To Serve
23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Extra cilantro (optional)
# Directions:
01 - In a large bowl, combine green cabbage, red cabbage, carrot, and cilantro. In a small bowl, whisk together lime juice, mayonnaise, salt, and pepper. Pour over the vegetables, toss well, and set aside.
02 - In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt.
03 - Pat the fish fillets dry. Brush both sides with olive oil, then coat evenly with the blackening spice mix.
04 - Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot. Add the fish and cook for 2–3 minutes per side, or until the outside is deeply colored and the fish flakes easily with a fork. Remove and let rest for a minute, then cut into bite-sized pieces.
05 - Mix sour cream, mayonnaise, lime juice, hot sauce (if using), and salt until smooth.
06 - Place fish pieces in each warmed tortilla, top with slaw, drizzle with crema, and garnish with extra cilantro. Serve with lime wedges.
# Expert Advice:
01 -
- The way the smoky, spicy crust plays against crisp cool slaw is the kind of contrast that makes people pause after their first bite
- You get restaurant quality results in under 40 minutes without any fancy techniques
02 -
- The pan needs to be properly hot before adding fish or you will steam instead of sear
- Pat the fish extremely dry before coating or the spices will not stick properly
03 -
- Open windows and turn on the fan before you start cooking the fish
- Let fish rest for a minute after cooking so it does not fall apart when you cut it