Blackened Fish Tacos Slaw (Printable)
Tender blackened fish paired with crisp, zesty slaw served in warm tortillas for a quick, vibrant meal.
# What You'll 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, warmed
20 - Lime wedges
21 - Fresh cilantro leaves (optional)
# How-To Steps:
01 - Pat the fish fillets completely dry with paper towels. Brush both sides generously with olive oil to ensure the seasoning adheres properly.
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 distribute spices evenly.
03 - Generously coat both sides of each fish fillet with the blackening spice mixture, pressing gently to help the spices adhere to the oiled surface.
04 - Heat a large cast iron skillet over medium-high heat until smoking hot. Add the seasoned fish fillets and cook for 2–3 minutes per side until a dark crust forms and the fish is cooked through. 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 carrot. Toss to mix the vegetables evenly.
06 - In a separate small bowl, whisk together the 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 - Place a generous portion of slaw on each warm tortilla. Top with chunks of blackened fish. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing.
# Expert Tips:
01 -
- The blackening spices create a restaurant quality crust that makes any white fish feel extraordinary
- That creamy slaw cuts through the heat exactly when you need it to
- Everything comes together in under thirty minutes for dinner that feels like a treat
02 -
- A truly hot skillet is nonnegotiable for that signature blackened crust to form properly
- Do not move the fish around once it hits the pan, let it develop that beautiful crust undisturbed
- The slaw tastes better after sitting for ten minutes, make it first while you prep the fish
03 -
- Pat your fish absolutely dry before oiling, any moisture will steam instead of sear
- Double the blackening spice blend and store the extra in an airtight container for next time