Blackened Fish Tacos Slaw (Printable)
Tender blackened fish in warm tortillas with a zesty cabbage slaw for a flavorful, easy main dish.
# What You 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
# Steps:
01 - Pat fish fillets completely dry with paper towels. Brush both sides with olive oil.
02 - Combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt in a small bowl. Mix thoroughly.
03 - Press spice mixture firmly onto both sides of fish fillets, ensuring even coating.
04 - Heat cast iron skillet over medium-high heat until smoking hot. Add fish and cook 2-3 minutes per side until blackened and cooked through. Let rest 2 minutes, then break into large chunks.
05 - Combine green cabbage, red cabbage, and carrot in a large bowl.
06 - Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl until smooth.
07 - Pour dressing over cabbage mixture. Toss until vegetables are evenly coated.
08 - Place slaw on warm tortillas. Top with blackened fish chunks. Garnish with cilantro and squeeze lime wedges over top.
# Expert Advice:
01 -
- The spice blend creates that gorgeous dark crust without deep frying
- The slaw adds the perfect cool crunch to balance the heat
02 -
- Cast iron retains heat best for blackening, but any heavy skillet will work if you let it get properly hot first
- The spice layer should be thick enough that you cannot see the fish underneath
03 -
- Open windows or turn on your fan when blackening because the spice mixture can smoke at high heat
- Do not move the fish around in the pan, let it develop a crust undisturbed