Blackened Fish Tacos Slaw (Printable version)

Tender spiced fish paired with a crisp, tangy slaw served in warm tortillas for a flavorful meal.

# What you 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
20 - Lime wedges
21 - Fresh cilantro leaves

# How to make it:

01 - Pat the fish fillets completely dry with paper towels. Brush both sides of each fillet with olive oil, ensuring even coverage.
02 - In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and kosher salt. Mix thoroughly to blend all spices evenly.
03 - Generously coat both sides of each fish fillet with the blackening spice mixture, pressing gently to adhere the spices to the oiled surface.
04 - Heat a large cast iron skillet over medium-high heat until hot. Add the seasoned fish fillets and cook for 2 to 3 minutes per side until a dark crust forms and the fish is cooked through and flakes easily. Remove from heat and let rest for 2 minutes, then break into large chunks.
05 - In a large bowl, combine the shredded green cabbage, red cabbage, and shredded carrot. Toss gently to mix evenly.
06 - In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper until smooth and well combined.
07 - Pour the dressing over the cabbage mixture and toss until all vegetables are evenly coated. Set aside until ready to assemble.
08 - Warm the tortillas. Place a generous amount of slaw on each tortilla, top with blackened fish chunks, and garnish with fresh cilantro leaves and a squeeze of fresh lime juice.

# Expert tips:

01 -
  • The spice rub creates an incredible crust that seals in moisture while delivering restaurant-quality flavor
  • Everything comes together so quickly that you can easily make these on busy weeknights
  • The combination of textures and bright flavors makes each bite feel special without much effort
02 -
  • Cast iron creates the best blackened crust, but any heavy skillet will work if you let it get properly hot first
  • The slaw benefits from sitting for 15 minutes, so make it first and let it marinate while you cook the fish
  • Do not move the fish around in the pan, let it develop that crust undisturbed for the full 2 to 3 minutes
03 -
  • Open a window or turn on your fan, the blackening spices will create some smoke
  • Let the fish rest for a few minutes after cooking so the juices redistribute

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