Blackened Fish Tacos Slaw Mayo (Printable)
Succulent blackened fish with tangy slaw and creamy mayo wrapped in warm tortillas for a fresh meal.
# What You'll 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
22 - 1/2 tsp smoked paprika
23 - Salt and pepper to taste
→ Assembly
24 - 8 small corn or flour tortillas
25 - Lime wedges for serving
# How-To Steps:
01 - Combine green cabbage, red cabbage, carrot, and cilantro in a large bowl. Add lime juice, olive oil, salt, and pepper. Toss thoroughly and refrigerate until serving.
02 - Whisk together mayonnaise, lime juice, hot sauce, smoked paprika, salt, and pepper in a small bowl until smooth. 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 dry with paper towels, rub both sides with olive oil, and coat evenly with spice mixture.
04 - Heat a large skillet over medium-high heat. 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 blackened fish pieces, generous scoop of slaw, and drizzle with mayo sauce. Serve immediately with lime wedges.
# Expert Tips:
01 -
- The slaw stays crunchy for hours, making these perfect for taco night leftovers the next day
- The spice blend hits your nose before you even take a bite, with that perfect balance of heat and smoke
02 -
- A truly hot skillet is non-negotiable—without that searing heat, you'll get steamed fish instead of blackened
- Letting fish rest for two minutes after cooking keeps it from falling apart when you break it into pieces
03 -
- Make double the spice blend and keep it in a jar—ready to blackened chicken, shrimp, or even cauliflower
- If your skillet isn't big enough, cook in batches rather than crowding the pan