Blackened Fish Tacos Slaw

The smoke from our cast iron still lingers in my memory, the way that spice blend hit the hot oil and created this incredible cloud of aromas that had everyone drifting into the kitchen. My roommate grabbed a beer and leaned against the counter, watching me press those fillets into the skillet while the cabbage crunch echoed through our tiny apartment. We ended up eating standing up because nobody wanted to wait for the table to be set.

Last summer my sister claimed she hated fish tacos until I made these for her birthday dinner. She took one skeptical bite, eyes went wide, and promptly asked for the recipe instead of going out for her celebration meal like we had planned. Now she texts me photos every time she makes them, usually with some variation about adding extra heat.

Ingredients

• White fish fillets: Tilapia and cod are reliable choices but mahi mahi holds up beautifully to the high heat blackening process
• Smoked paprika: This is the backbone of that authentic blackened flavor, do not skip or substitute
• Cayenne pepper: Start with half the amount if you are sensitive to heat, you can always add more
• Green and red cabbage: The mix creates that gorgeous purple hue and provides texture contrast
• Fresh lime juice: Use freshly squeezed limes for the slaw, bottled juice lacks that bright punch
• Honey: Just enough to balance the acidity and bring all the slaw flavors together
• Corn or flour tortillas: Warm them directly over a gas flame for those char spots that make everything taste better

Instructions

Prep your fish:

Pat the fillets completely dry with paper towels, then brush both sides with olive oil so the spices cling beautifully.

Mix the blackening spices:

Combine all the spices in a small bowl, then generously press the mixture onto both sides of each fillet.

Get that skillet ripping hot:

Heat your cast iron over medium high heat until it is nearly smoking, then add the fish and cook for 2 to 3 minutes per side.

Let the fish rest:

Remove from heat and let those fillets rest for 2 minutes before breaking them into satisfying chunks.

Make the slaw:

Toss the shredded vegetables together, then whisk the mayo, lime juice, honey, salt and pepper and pour over the cabbage mixture.

Assemble your tacos:

Pile slaw onto warm tortillas, top with those spicy blackened chunks, and finish with cilantro and an extra squeeze of lime.

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These tacos have become our go to for impromptu Tuesday night gatherings, the kind where friends show up with beer and appetites and somehow everyone ends up in the kitchen helping assemble. There is something about the hands on nature of building your own taco that makes conversations flow easier and laughter come naturally.

Choosing The Right Fish

I have learned that thin fillets work best here since they cook quickly and evenly without drying out. If your fish is on the thicker side, give it an extra minute per side but keep a close watch so the spices do not burn before the inside is done.

Warming Tortillas Like A Pro

Direct heat is the secret to restaurant quality tortillas. If you have a gas stove, hold each tortilla over the flame with tongs for a few seconds per side until it puffs up slightly. For electric stoves, toast them in a dry skillet over medium heat.

Making It Your Own

Once you have the basic technique down, these tacos are incredibly forgiving to customization. Add sliced avocado, pickled red onions, or even a drizzle of crema if you are feeling fancy.

• Mango or pineapple adds sweetness that balances the blackened spice beautifully
• Pickled jalapeños bring an extra acid kick that brightens each bite
• A quick chipotle lime sauce transforms this into something entirely new

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Hope these tacos bring as many lively weeknight dinners to your table as they have to mine. Enjoy every messy, delicious bite.

Recipe FAQs

→ What types of fish work best for blackening?

White, firm-fleshed fish like tilapia, cod, or mahi-mahi are ideal as they hold up well to the high-heat blackening process without falling apart.

→ How is the blackening spice mix made?

The mix combines smoked paprika, garlic powder, onion powder, dried oregano, thyme, cayenne pepper, black pepper, and kosher salt for a smoky, spicy flavor that forms a delicious crust on the fish.

→ Can I substitute mayonnaise in the slaw dressing?

Yes, Greek yogurt is a great lighter alternative that still provides creaminess and tang.

→ What cooking method is used for the fish?

The fish is pan-seared in a hot cast iron or heavy skillet to achieve a flavorful blackened crust while keeping the inside moist.

→ How can I add extra heat to this dish?

Sliced jalapeños or a dash of hot sauce can be added either in the slaw or directly on the assembled tacos for more spice.