Pin it These blackened fish tacos combine succulent, spice-kissed fish fillets with a crisp, tangy slaw made from green and red cabbage, carrot, and fresh cilantro. Paired with a creamy mayo sauce infused with lime juice and smoked paprika, the tacos offer a delightful balance of heat, freshness, and creaminess. Warm corn or flour tortillas provide the perfect vessel for layering the flaky fish, refreshing slaw, and zesty mayo.
The seasoning blend uses paprika, garlic powder, onion powder, oregano, thyme, cayenne, and black pepper, creating a robust crust when seared. Serving suggestions include lime wedges for brightness and optional additions like sliced avocado or pickled onions to elevate the flavor. This dish delivers a quick, easy, and vibrant meal inspired by American and Mexican flavors.
The kitchen filled with this incredible smoky spice aroma that had my roommate poking her head in, asking what on earth I was making. I'd been craving something with real crunch and brightness, and these tacos delivered exactly that unexpected punch. The fish sizzled in the pan, creating this gorgeous dark crust that promised serious flavor before we even took a bite.
I made these for a casual Tuesday dinner with friends, and everyone went quiet after that first bite. Someone actually asked if I'd been secretly taking culinary classes, which is the best compliment you can get on a weeknight. Now they're my go-to when I want to serve something impressive without the stress.
Ingredients
- White fish fillets: Tilapia, cod, or snapper work beautifully because they're mild and hold up to the bold seasoning
- Paprika and spices: This blend creates that signature blackened crust and layers of smoky heat
- Cabbage and carrot: The crunch here is essential, and letting it sit in lime juice softens it just right
- Mayonnaise and lime: Whisked together, they become the perfect cooling counterpoint to the spices
- Tortillas: Warm them properly so they're pliable and don't crack when you fold them
Instructions
- Mix the slaw first:
- Combine both cabbages, carrot, and cilantro in a bowl, then toss with lime juice, olive oil, salt, and pepper. Let it hang out in the fridge while you prep everything else.
- Whisk up the sauce:
- Stir together mayonnaise, lime juice, hot sauce if you want some kick, smoked paprika, and seasonings. Taste and adjust until it hits that perfect balance.
- Season the fish:
- Mix all the spices in a small bowl, pat the fish completely dry, rub with olive oil, then press the spice mixture into both sides generously.
- Get the pan screaming hot:
- Heat your skillet over medium-high heat until it's properly hot, then sear the fish for 2-3 minutes per side until that dark crust forms and the fish flakes easily.
- Build the tacos:
- Warm your tortillas, pile on chunks of that blackened fish, spoon on slaw, and drizzle with sauce. Serve immediately with extra lime wedges.
Pin it My sister claimed these were better than the tacos we'd had on our beach trip last summer. That's when I knew this recipe was a permanent addition to my rotation.
Making It Your Own
Thinly sliced avocado adds creaminess that balances the heat beautifully. Pickled red onions bring a sharp tang that cuts through the rich fish and sauce. Sometimes I add a sprinkle of cotija cheese for that salty finish.
Timing Everything Right
Get your slaw made first so the flavors have time to meld. The sauce comes together in seconds, so make that right before you cook the fish. Warm your tortillas while the fish rests for a minute after cooking.
Serving Suggestions
A cold beer or crisp white wine makes these feel like a proper weekend meal. I like to serve extra slaw on the side for people who want more crunch.
- Set up a toppings bar and let everyone build their own
- Keep extra lime wedges handy for squeezing at the end
- Have napkins ready, because tacos can get messy
Pin it These tacos have become my answer to everything from casual weeknight dinners to feeding a crowd. There's something genuinely joyful about food that's this flavorful and this satisfying.
Recipe FAQs
- → What type of fish works best for blackening?
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Firm white fish like tilapia, cod, or snapper hold up well and develop a nice crust when blackened.
- → How do I make the slaw crisp and flavorful?
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Combine finely shredded green and red cabbage with julienned carrot and fresh cilantro, then toss with lime juice, olive oil, salt, and pepper for a bright crunch.
- → Can I adjust the spice level in the blackening seasoning?
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Yes, simply modify the cayenne pepper amount to make it milder or hotter according to your preference.
- → What is a good alternative to mayonnaise in the sauce?
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Greek yogurt provides a lighter, tangy option while maintaining creamy texture in the sauce.
- → What tortillas work best for assembling these tacos?
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Both corn and flour tortillas can be used, warmed gently before assembling to prevent cracking.
- → How should the fish be cooked to achieve the blackened effect?
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Sear the seasoned fish fillets in a hot skillet with olive oil for 2–3 minutes per side until a dark crust forms and the fish is cooked through.
