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Blackened Fish Tacos with Cilantro Lime Slaw

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These blackened fish tacos feature tender, boldly spiced fish with a smoky crust, perfectly balanced by a crisp, tangy cilantro lime slaw. Quick and easy to prepare, they are perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi), skin removed and cut into taco-sized pieces
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper (adjust to heat preference)
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil or avocado oil for searing
  • 2 cups green cabbage, thinly shredded
  • 1 cup purple cabbage, thinly shredded
  • ½ cup fresh cilantro leaves, roughly chopped
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1 tbsp olive oil
  • 1 tsp honey or agave syrup
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (warmed before serving)
  • Optional toppings: sliced avocado, extra lime wedges, hot sauce, or crumbled queso fresco

Instructions

  1. Prepare the blackening seasoning by combining smoked paprika, garlic powder, onion powder, oregano, cumin, cayenne pepper, salt, and black pepper in a small bowl. Mix well.
  2. Pat fish pieces dry with paper towels. Sprinkle the seasoning mix evenly over both sides of each piece, pressing lightly to adhere. Set aside.
  3. Make the cilantro lime slaw by combining shredded green and purple cabbage, chopped cilantro, and jalapeño (if using) in a medium bowl. In a separate small bowl, whisk together lime juice, olive oil, honey, salt, and pepper. Pour dressing over cabbage mix and toss to coat evenly. Let sit for at least 10 minutes.
  4. Heat a non-stick or cast iron skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking (about 2 minutes).
  5. Add fish pieces to the hot pan in a single layer, leaving space between them. Cook for 3-4 minutes on the first side without moving to form a crust. Flip carefully and cook for another 2-3 minutes until fish flakes easily and is opaque inside.
  6. Warm tortillas in a dry pan or wrapped in foil in a low oven for 3-5 minutes.
  7. Assemble tacos by placing a few pieces of blackened fish on each tortilla. Top generously with cilantro lime slaw and optional toppings like avocado slices or a squeeze of lime. Serve immediately.

Notes

Use a cast iron skillet for best sear and blackening effect. Avoid overcrowding the pan to keep the crust crisp. Warm tortillas before assembling. For gluten-free, use corn tortillas and check spice blends. For dairy-free, omit queso fresco or use vegan cheese. Slaw tastes better after sitting for a couple of hours but do not let it get soggy.

Nutrition

Keywords: blackened fish tacos, cilantro lime slaw, easy fish tacos, seafood tacos, quick dinner, spicy fish, homemade tacos

Find it online: https://lenatable.com/blackened-fish-tacos-recipe-easy-homemade-cilantro-lime-slaw-ideas/