Blackened Fish Tacos Slaw

The first time I made blackened fish tacos, I was skeptical about how much spice to use. I dialed back the cayenne and regretted it immediately, because that signature dark crust comes from embracing the heat. Now I cook these when I want something that feels like a restaurant meal but comes together in under thirty minutes. The contrast between the hot, smoky fish and cool, tangy slaw still surprises me every single time.

I served these at a summer dinner party last year, and my friend who claims to dislike fish went back for seconds. The secret is really in how fresh and vibrant everything tastes together. Something about fish tacos just makes people relax and lean into the meal. Now they are my go-to when I want to feed a crowd something impressive but low stress.

Ingredients

• 1 lb white fish fillets: Tilapia, cod, or mahi-mahi all work beautifully, but choose firm fillets that will hold up during cooking
• 1 tbsp olive oil: This helps the spice mixture adhere to the fish and promotes even browning
• 1 tbsp smoked paprika: This is the backbone of the blackening flavor and gives the fish its signature dark color
• 1 tsp garlic powder: Provides savory depth without the risk of burnt garlic that fresh garlic can bring
• 1 tsp onion powder: Rounds out the spice blend with subtle sweetness and savory notes
• 1 tsp dried oregano: Adds an herbaceous layer that complements the smoky spices perfectly
• 1/2 tsp dried thyme: Contributes earthy undertones that balance the brighter spices
• 1/2 tsp cayenne pepper: Adjust this to your heat preference, but do not skip it entirely
• 1/2 tsp ground black pepper: Adds sharp heat that cuts through the rich mayonnaise slaw
• 1/2 tsp kosher salt: Essential for drawing out moisture to create a better sear
• 2 cups shredded green cabbage: The base of the slaw that provides satisfying crunch
• 1 cup shredded red cabbage: Adds beautiful color and a slightly peppery flavor
• 1/4 cup shredded carrot: Contributes sweetness and color variation to the slaw
• 1/4 cup mayonnaise: Creates the creamy slaw dressing that balances the spicy fish
• 1 tbsp lime juice: Fresh lime juice is nonnegotiable for cutting through the richness
• 1 tsp honey: Just enough sweetness to round out the acidity and spice
• 8 small tortillas: Corn or flour both work, just warm them well before serving
• Fresh cilantro and lime wedges: These are not optional, they are what brings everything together

Instructions

Prepare the fish:

Pat the fillets completely dry with paper towels, then brush both sides generously with olive oil. This moisture barrier helps the spices form that gorgeous dark crust we are after.

Mix the spice blend:

Combine all the spices in a small bowl and smell them together, then coat every inch of the fish fillets. Do not be shy with the seasoning, it needs to completely cover the surface.

Sear the fish:

Get your skillet ripping hot over medium-high heat, then add the fish and listen for that satisfying sizzle. Cook for 2 to 3 minutes per side until a dark crust forms and the fish flakes easily.

Make the slaw:

Toss the shredded vegetables together while you whisk the mayonnaise, lime juice, honey, salt, and pepper into a smooth dressing. Pour it over the cabbage mixture and toss until everything is glistening.

Assemble the tacos:

Pile a generous amount of slaw onto each warm tortilla, break the fish into large chunks and arrange it on top, then finish with fresh cilantro and a squeeze of lime.

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My daughter now asks for these every Friday, and I have learned to double the spice rub because she likes to dip her fish in extra seasoning. Some nights we eat them standing up in the kitchen because we just cannot wait. They have become part of how we celebrate the end of busy weeks together.

Choosing the Right Fish

Lean, mild white fish works best here because it lets the spices shine without competing with strong flavors. I have used whatever is on sale at the market, and honestly, they all turn out delicious. Just avoid delicate fish that will fall apart during the high heat cooking process.

Making It Your Own

Sometimes I add sliced avocado or a dollop of sour cream if I want extra richness. On really hot days, I serve everything with ice cold beer and sliced watermelon on the side. The recipe is forgiving and welcomes whatever you are craving or have on hand.

Timing Is Everything

The key to getting everything on the table hot is having your slaw ready and tortillas warmed before you start cooking the fish. Once that fish hits the pan, everything moves quickly, so mise en place is your friend.

• Warm your tortillas right before serving so they are pliable and fragrant
• Squeeze fresh lime over the fish as soon as it comes off the heat
• Have your serving platter ready so you can assemble and eat immediately

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I hope these become part of your regular rotation too. There is something joyful about a meal that feels like a treat but comes together so effortlessly.

Recipe FAQs

→ What type of fish works best for this dish?

Firm white fish like tilapia, cod, or mahi-mahi hold up well to blackening and provide a mild flavor that balances the spices.

→ How do I make the blackening spice mix?

Combine smoked paprika, garlic powder, onion powder, dried oregano, thyme, cayenne, black pepper, and salt for a smoky, spicy blend perfect for coating the fish.

→ Can I prepare the slaw ahead of time?

Yes, prepare the slaw and dressing in advance, then toss together shortly before serving to maintain its crisp texture.

→ What are good tortilla options for serving?

Small corn or flour tortillas work well; warming them before assembling enhances flavor and pliability.

→ Are there suggested toppings to enhance flavor?

Fresh cilantro, lime wedges, and optional jalapeños or hot sauce add brightness and a kick to the dish.

→ How can I lighten the slaw dressing?

Substitute mayonnaise with Greek yogurt for a lighter, tangier dressing without sacrificing creaminess.