Blackened Fish Tacos Slaw Mayo (Printer-friendly)
Spicy blackened fish paired with crisp slaw and creamy mayo in warm tortillas for a vibrant meal.
# What You’ll Need:
→ Fish
01 - 1.1 lbs white fish fillets (tilapia, cod, or snapper)
02 - 2 tbsp olive oil
03 - 2 tbsp paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried oregano
07 - 1 tsp dried thyme
08 - 1/2 tsp cayenne pepper
09 - 1/2 tsp ground black pepper
10 - 1/2 tsp salt
→ Slaw
11 - 2 cups finely shredded green cabbage
12 - 1 cup finely shredded red cabbage
13 - 1 medium carrot, julienned or grated
14 - 2 tbsp fresh cilantro, chopped
15 - 2 tbsp lime juice
16 - 1 tbsp olive oil
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
→ Mayo Sauce
19 - 1/3 cup mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce
22 - 1/2 tsp smoked paprika
23 - Salt and pepper to taste
→ Assembly
24 - 8 small corn or flour tortillas
25 - Lime wedges for serving
# How to Make It:
01 - Combine green cabbage, red cabbage, carrot, and cilantro in a large bowl. Add lime juice, olive oil, salt, and pepper. Toss thoroughly and refrigerate until serving.
02 - Whisk together mayonnaise, lime juice, hot sauce, smoked paprika, salt, and pepper in a small bowl. Set aside at room temperature.
03 - Mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt in a small bowl. Pat fish fillets dry, rub with olive oil, and coat evenly with spice mixture on both sides.
04 - Heat a large skillet over medium-high heat. Sear fish fillets for 2 to 3 minutes per side until blackened and cooked through. Remove from heat and break into large bite-sized pieces.
05 - Place warm tortillas on a serving platter. Top each with blackened fish pieces, generous slaw, and drizzle with mayo sauce. Serve immediately with lime wedges.
# Expert Tips:
01 -
- The crispy slaw cuts through the rich, spiced fish like nobody's business
- Everything comes together in under 30 minutes but tastes like you spent all day on it
02 -
- Crank up your exhaust fan before cooking—blackening spices create serious smoke
- Let your fish reach room temperature before cooking for more even results
03 -
- Pat your fish completely dry before seasoning—water inhibits that crust formation
- Don't crowd the pan or you'll steam the fish instead of searing it