Blackened Fish Tacos Slaw Mayo

The sizzle of fish hitting a screaming hot cast iron skillet is one of those kitchen sounds that makes everyone stop what they're doing and wander toward the stove. I started making blackened fish tacos on weeknight after work, craving something that felt like vacation food but could actually come together in under thirty minutes. The spice blend hits your nose before you even take a bite.

My roommate walked in while I was testing the spice rub and immediately asked if we were having a party. That's the thing about these tacos—they make a Tuesday feel like a celebration without requiring anything fancy from the grocery store.

Ingredients

• White fish fillets: Choose something firm that won't fall apart when you sear it—tilapia works but snapper holds up better
• Paprika and spices: The combination of smoked and regular paprika creates that signature dark crust without burning
• Cabbage slaw: The crunch against the tender fish is what makes these tacos work, so don't skip the refrigeration step
• Mayo sauce: A little lime and smoked paprika transforms ordinary mayonnaise into something worth putting on everything

Instructions

Mix the slaw first:

Combine both cabbages, carrot, and cilantro in a large bowl, then toss with lime juice and olive oil until everything glistens. Get this into the fridge early—the cold crunch is essential.

Whisk your sauce:

Stir together mayonnaise, lime juice, hot sauce if you like it, and smoked paprika until smooth. Let it sit while you cook the fish so flavors meld.

Coat the fish:

Pat the fillets completely dry with paper towels, rub with olive oil, then press the spice blend into both sides until no fish shows through.

Sear hard:

Get your skillet ripping hot over medium-high heat, lay in the fish, and don't touch it for three full minutes. Flip and repeat until a dark crust forms and fish flakes easily.

Build immediately:

Warm your tortillas, pile on chunks of fish, heap on slaw, and drizzle generously with sauce while everything's still hot.

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I served these at a summer dinner party and watched my friend who claims to dislike fish go back for thirds. Sometimes the right preparation changes everything.

Choosing Your Fish

Thin fillets cook too fast and dry out before developing that crust we're after. Look for pieces that are even in thickness and give them a gentle press at the store—if they feel mushy, keep walking.

Warming Tortillas Like a Pro

Cold tortillas crack and break, which ruins the taco experience. Char them directly over a gas flame for ten seconds per side or wrap in foil and heat at 350°F for five minutes until pliable.

Making It Your Own

Once you've got the basic formula down, these tacos adapt beautifully to whatever's in your fridge or what your family prefers.

• Sliced avocado adds creaminess that balances the heat
• Pickled red onions cut through the rich fish and sauce
• A squeeze of fresh lime right before eating wakes everything up

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The first time I made these, I ate three standing at the counter. Sometimes the best meals are the ones that remind you food doesn't need to be complicated to be worth remembering.

Recipe FAQs

→ What type of fish works best?

Firm white fish like tilapia, cod, or snapper hold up well to blackening and provide a mild, flaky texture.

→ How can I adjust the spice level?

Modify the cayenne pepper quantity in the seasoning mix to increase or reduce heat according to your preference.

→ Can I prepare the slaw ahead of time?

Yes, the slaw can be made a few hours in advance and refrigerated to allow flavors to meld and chill properly.

→ What alternatives exist for the mayo sauce?

Substitute mayonnaise with Greek yogurt for a lighter, tangier sauce while maintaining creamy texture.

→ How should the fish be cooked for best results?

Use a hot cast iron or non-stick skillet to sear the fish quickly on both sides, creating a flavorful blackened crust without overcooking.