Blackened Fish Tacos Slaw Mayo

The smell of spices hitting hot oil still takes me back to a tiny apartment kitchen where I first attempted blackened fish. My roommate kept opening windows despite the February chill, laughing about how we were going to set off the smoke detector. Those first tacos were messier and way too spicy, but we ate standing up at the counter anyway.

Last summer I made these for a beach picnic, and my friend Sarah actually paused mid-bite to ask what kind of magic dust I'd used on the fish. Watching people's faces light up when that first crunch of slaw meets the smoky fish never gets old.

Ingredients

• White fish fillets (500g): Tilapia, cod, or snapper work beautifully here—firm enough to hold up to the high heat without falling apart
• Olive oil: Helps the spices form a gorgeous dark crust while keeping the fish moist inside
• Paprika, garlic powder, onion powder: The backbone of your blackening seasoning—do not skip these
• Dried oregano and thyme: Earthy herbs that balance the heat and add restaurant-quality depth
• Cayenne pepper: Adjust this based on your spice tolerance—it packs serious punch
• Green and red cabbage: The dual colors make the slaw gorgeous while providing that essential crunch
• Carrot: Adds sweetness and another texture layer—julienned looks impressive but grated works too
• Fresh cilantro: Bright herbal notes that wake up the whole dish
• Lime juice: Use it in both the slaw and sauce for that signature taco acidity
• Mayonnaise: Creates a creamy cooling element that tames the blackened spice beautifully
• Smoked paprika: Sneaks in subtle smoky flavor without needing a grill
• Tortillas (8 small): Corn gives you that authentic street-taco vibe, flour stays softer longer

Instructions

Mix the slaw first:

Toss both cabbages, carrot, and cilantro in a large bowl with lime juice, olive oil, salt, and pepper. Getting this done early lets the flavors mingle while you work on everything else.

Whisk up the sauce:

Combine mayonnaise, lime juice, hot sauce if you're feeling brave, smoked paprika, salt, and pepper until smooth. This stuff is liquid gold—don't be tempted to double it or you'll put it on everything.

Build your spice blend:

Mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt in a small bowl. Pat your fish completely dry, rub with olive oil, then press that spice mixture into every inch of the fillets.

Bring it all together:

Warm your tortillas, pile on fish, crown with a mountain of slaw, and drizzle generously with sauce. Squeeze fresh lime over the top and serve immediately.

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These tacos became my go-to dinner after long days at work. Something about the combination of textures and temperatures just resets everything that felt overwhelming about the day.

Making Ahead Like a Pro

I've learned to prep the slaw and sauce in the morning—they actually get better after a few hours in the fridge. The acid softens the cabbage just enough and the spices meld beautifully.

Fish Without the Fear

If you're nervous about overcooking fish, get yourself an instant-read thermometer. You're looking for 145°F internally—the fish will flake easily and look opaque throughout.

Customize Your Taco Night

Some nights I crave pickled red onions or sliced avocado on top. A handful of radishes adds perfect peppery crunch and looks stunning against the colorful slaw.

• Keep extra lime wedges handy—some people love flooding their tacos
• Warm tortillas directly over a gas flame for those lovely charred spots
• Double the spice blend and store it for quick fish dinners later

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Perfect for Tuesday dinners or Friday fiestas. Enjoy every messy, delicious bite.

Recipe Q&A

→ What type of fish works best?

White fish fillets like tilapia, cod, or snapper are ideal for a tender texture and mild flavor that complements the spices.

→ How do I achieve the blackened effect?

Coat fish in a spice blend with paprika, cayenne, and herbs, then sear on high heat in a cast iron skillet until a dark crust forms.

→ Can I make the slaw ahead of time?

Yes, prepare the slaw and refrigerate to allow flavors to meld, but add dressing fresh for best crunch.

→ Is there a way to lighten the mayo sauce?

Substitute Greek yogurt for mayonnaise to reduce fat while maintaining creaminess and tang.

→ What tortillas are recommended?

Warm small corn or flour tortillas work well; corn suits gluten-free needs while flour offers softer texture.

→ Are there suggested beverage pairings?

Crisp lagers or citrusy white wines complement the spice and bright flavors effectively.