Blackened Fish Tacos Slaw

Last summer my brother showed up at my door with a fresh catch from his morning fishing trip and announced we were making fish tacos. We cooked on the back patio while the sun went down, the spices hitting the hot pan sending up clouds of smoke that made our eyes water in the best way. Now every time I smell blackening seasoning, I am right back there, beers in hand, watching fish turn that gorgeous dark crust while trying not to burn our arms on the skillet.

I made these for a friend who swore she hated fish tacos after one bad experience years ago. She took one skeptical bite, eyes went wide, and immediately asked for the recipe. Something about that crisp, spiced crust against the cool slaw changes minds. We ended up making three batches that night and sat around the table with taco shells falling apart, lime juice on our fingers, talking until midnight.

Ingredients

• White fish fillets: Tilapia, cod, or mahi-mahi work beautifully because they hold together during high-heat cooking and have a mild taste that lets the spices shine.
• Smoked paprika: This is the backbone of the blackening flavor and gives you that gorgeous dark color without being overwhelmingly spicy.
• Mayonnaise: Creates a creamy slaw base that tames the heat and brings everything together into something cohesive.
• Fresh lime juice: Brightens the entire dish and provides the acid needed to balance the rich, spiced fish.

Instructions

Prep the fish:

Pat the fillets completely dry with paper towels and brush both sides with olive oil to help the spices adhere during cooking.

Mix the blackening spices:

Combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt in a small bowl, then press the mixture firmly onto both sides of each fillet.

Get the pan screaming hot:

Heat a cast iron skillet over medium-high heat until you can feel the radiating heat from six inches away, then carefully lay in the fish.

Sear to perfection:

Cook for 2 to 3 minutes per side until deeply darkened and the fish flakes easily with a fork, then let rest for a couple minutes before breaking into chunks.

Make the slaw:

Toss together both cabbages and shredded carrot in a large bowl while whisking the mayonnaise, lime juice, honey, salt, and pepper in a separate small bowl.

Combine and serve:

Pour the dressing over the vegetables, toss until everything glistens, then pile slaw onto warm tortillas, top with fish, and finish with cilantro and lime wedges.

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My kids now request these for their birthday dinners instead of the usual pizza or burgers. Watching them build their own tacos with messy hands and happy faces feels like a small victory. Food that brings everyone to the table laughing is the whole point.

Making It Your Own

The spice blend is yours to adjust. More cayenne if you like fire, less paprika if you prefer subtlety. I have made this with everything from grouper to catfish and each variation brings something slightly different to the table.

Serving Ideas

A crisp lager or chilled white wine cuts through the spices beautifully. Sometimes I serve refried beans or Mexican rice on the side when feeding a crowd. Keep the tortillas warm in a clean kitchen towel so they stay pliable.

Make-Ahead Magic

The spice blend keeps for months in a jar, so mix up a big batch and you are halfway to dinner on busy nights. The slaw actually benefits from sitting for an hour or two, letting the flavors meld.

• Warm your tortillas directly over a gas flame for char spots
• Have extra lime wedges ready because you will need them
• Set everything out family-style and let everyone build

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These tacos have become my go-to for feeding friends because nobody leaves hungry and the table always ends up full of laughter. That is the best seasoning of all.

Recipe Q&A

→ What fish types work best for this dish?

Firm white fish like tilapia, cod, or mahi-mahi hold up well to the blackening process and complement the bold spices.

→ How do I make the blackening spice mix?

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

→ Can I prepare the slaw in advance?

Yes, the slaw can be mixed a few hours ahead; this allows flavors to meld but keep it refrigerated to maintain crispness.

→ What is the best way to cook the fish fillets?

Use a hot cast iron skillet to sear the fish 2–3 minutes per side until blackened and cooked through.

→ How can I add extra heat to this meal?

Include sliced jalapeños, a dash of hot sauce, or increase cayenne pepper in the spice mix for a spicier kick.