Blackened Fish Tacos Slaw

The first time I made blackened fish tacos, I stood back and watched my husband take that first skeptical bite. His eyes widened and he grabbed for another taco before he had even finished swallowing. Now they are the most requested dinner when friends come over, especially on warm evenings when we are all craving something vibrant and fresh.

Last summer I made these for a backyard gathering and my friend Sarah stood at the stove helping me press the spice mix into the fish. We laughed as the seasoning clouded up in the air, and she confessed she had been intimidated by blackened fish for years. Now she makes them every Tuesday for her family.

Ingredients

• White fish fillets: Choose firm fish like tilapia, cod, or mahi-mahi that will hold together when you flip it in the pan
• Olive oil: Helps the spice mixture adhere to the fish and promotes even browning
• Smoked paprika: This is the secret to that deep, smoky flavor and beautiful dark color
• Garlic and onion powder: Build a savory foundation that rounds out the spice blend
• Dried oregano and thyme: Add earthy notes that complement the bold spices
• Cayenne pepper: Adjust based on your heat tolerance and who will be eating
• Green and red cabbage: The combination looks stunning and provides varied texture
• Shredded carrot: Adds sweetness and color contrast to the slaw
• Mayonnaise: Creates a creamy dressing that coats the vegetables evenly
• Lime juice: Brightens the entire dish and cuts through the rich elements
• Honey: Just enough to balance the acidity and tie everything together
• Tortillas: Warm them well so they are pliable and do not crack when folded
• Fresh cilantro: Scatter it on top for an herbal finish that wakes up every bite

Instructions

Prepare the fish:

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

Mix the spices:

Combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt in a small bowl.

Coat the fish:

Press the spice mixture firmly onto both sides of each fillet, using it all to create an even layer.

Get the pan hot:

Heat a large skillet over medium-high heat until it is smoking slightly, then add the fish fillets.

Cook to blackened perfection:

Sear for 2 to 3 minutes per side until a dark crust forms and the fish flakes easily with a fork.

Rest the fish:

Let the fillets rest for 2 minutes off the heat, then break them into generous chunks.

Make the slaw base:

Toss the shredded green cabbage, red cabbage, and carrot together in a large mixing bowl.

Whisk the dressing:

Stir together the mayonnaise, lime juice, honey, salt, and pepper until smooth.

Combine slaw:

Pour the dressing over the vegetables and toss until everything is evenly coated.

Assemble the tacos:

Pile slaw onto warm tortillas, top with chunks of blackened fish, and finish with cilantro and lime.

Save

My niece visited last fall and announced she did not like fish tacos. I made these anyway and watched her hesitation melt away after one bite. She asked for the recipe before she even left the house, and now she sends me photos of her homemade versions every few weeks.

Making Ahead

The spice blend keeps perfectly in a jar for weeks, and I often mix up a triple batch to have on hand for quick dinners. The slaw can be prepared several hours ahead, but add the dressing just before serving so it stays crisp.

Choosing Your Fish

I have tested just about every white fish in these tacos, and mahi-mahi holds up the best to the high heat needed for blackening. Tilapia is more economical and works beautifully if you handle it gently when flipping.

Serving Suggestions

These tacos shine alongside ice cold beers and a simple pot of beans. I like to put out small bowls of extra hot sauce and pickled red onions so everyone can customize their own.

• Warm your tortillas over an open gas flame for the best flavor
• Set up a taco bar and let guests build their own
• Squeeze the lime right before eating for maximum brightness

Save

There is something joyful about a meal that feels like a celebration but comes together in thirty minutes. I hope these tacos become part of your regular rotation too.

Questions & Answers

→ What fish types work best for blackening?

White fish like tilapia, cod, or mahi-mahi hold up well and absorb the bold spices effectively.

→ How is the blackening spice mix made?

The mix combines smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt for a smoky and spicy coating.

→ Can I make the slaw ahead of time?

Yes, prepare the slaw a few hours in advance to let the flavors mingle, but toss it fresh before serving for best texture.

→ What’s the best way to cook the blackened fish?

Use a hot cast iron skillet and cook the fish 2-3 minutes per side until nicely charred and cooked through.

→ Are there alternatives to mayonnaise in the slaw dressing?

Greek yogurt is a lighter substitute that adds creaminess without overpowering the tang.