Blackened Fish Tacos Slaw (Printable version)
Spicy blackened fish tucked into warm tortillas with a refreshing cabbage and carrot slaw.
# What You’ll Need:
→ Fish
01 - 1 lb white fish fillets (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
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 fresh 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)
# How to Make It:
01 - Pat fish fillets completely dry with paper towels. Brush both sides generously with olive oil to ensure spice adhesion.
02 - In a small bowl, thoroughly combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and kosher salt until uniform.
03 - Press spice mixture firmly onto both sides of each fillet, creating an even coating. Shake off any excess seasoning.
04 - Heat a large cast iron skillet over medium-high heat until smoking hot. Add seasoned fillets and cook for 2-3 minutes per side until deeply blackened and fish flakes easily with a fork. Remove and rest for 2 minutes, then break into large chunks.
05 - Combine shredded green cabbage, red cabbage, and carrot in a large mixing bowl.
06 - In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper until smooth and well combined.
07 - Pour dressing over cabbage mixture and toss thoroughly until all vegetables are evenly coated. Set aside until ready to assemble.
08 - Place generous portion of slaw onto each warm tortilla. Top with chunks of blackened fish. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing.
# Expert tips:
01 -
- The spice crust creates a restaurant-quality crust in minutes
- The cool slaw balances the heat perfectly every time
02 -
- Do not overcrowd the pan or the fish will steam instead of blacken
- Let the skillet get fully hot before adding the fish
03 -
- Turn on your exhaust fan before starting the blackening process
- Warm tortillas in a dry skillet if you lack a gas flame