Blackened Fish Tacos Slaw Mayo (Printable version)
Tender blackened fish wrapped in tortillas with crisp slaw and creamy mayo for a fresh meal.
# What you need:
→ Fish
01 - 1.1 lbs white fish fillets (tilapia, cod, or snapper)
02 - 2 tbsp olive oil
03 - 2 tsp paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried oregano
07 - 1 tsp dried thyme
08 - 1/2 tsp cayenne pepper
09 - 1/2 tsp ground black pepper
10 - 1/2 tsp salt
→ Slaw
11 - 2 cups finely shredded green cabbage
12 - 1 cup finely shredded red cabbage
13 - 1 medium carrot, julienned or grated
14 - 2 tbsp fresh cilantro, chopped
15 - 2 tbsp lime juice
16 - 1 tbsp olive oil
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
→ Mayo Sauce
19 - 1/3 cup mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - 1/2 tsp smoked paprika
23 - Salt and pepper, to taste
→ Assembly
24 - 8 small corn or flour tortillas, warmed
25 - Lime wedges, for serving
# How to make it:
01 - Combine green cabbage, red cabbage, carrot, and cilantro in a large bowl. Add lime juice, olive oil, salt, and pepper. Toss thoroughly to coat all vegetables. Refrigerate until ready to assemble tacos.
02 - Whisk together mayonnaise, lime juice, hot sauce (if using), smoked paprika, salt, and pepper in a small bowl until smooth and well combined. Set aside at room temperature.
03 - Mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt in a small bowl. Pat fish fillets completely dry with paper towels. Rub both sides with olive oil, then coat evenly with the spice mixture, pressing gently to adhere.
04 - Heat a large cast iron skillet over medium-high heat. Add a small amount of olive oil if needed. Sear fish fillets for 2-3 minutes per side until blackened and cooked through. Remove from heat and break into large bite-sized pieces.
05 - Place warm tortillas on a serving platter. Top each with pieces of blackened fish, a generous scoop of slaw, and a drizzle of mayo sauce. Serve immediately with lime wedges on the side.
# Expert tips:
01 -
- The contrast between hot, spiced fish and cool, crisp slaw hits every single craving
- Ready in thirty minutes but tastes like something from a proper taco spot
02 -
- Dont be afraid of the dark crust on the fish, that's where all the flavor lives
- Warm your tortillas over an open flame or in a dry pan for the best texture
03 -
- Use a cast iron skillet if you have one for the best sear
- Pat the fish completely dry before seasoning for better crust formation