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Blackened Fish Tacos

Blackened fish tacos with creamy lime slaw on wood.
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Blackened fish tacos bring serious Cajun heat wrapped in warm tortillas with crunchy slaw and creamy sauce. The blackened seasoning creates a beautiful crust on the fish while keeping the inside tender and flaky. Every bite delivers that perfect balance of spicy, cool, and fresh.

Ingredients

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  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (optional)
  • 1 1/2 pounds firm white fish fillets (cod, halibut, or tilapia)
  • 2 tablespoons melted butter or avocado oil
  • 8 small corn or flour tortillas
  • 2 cups shredded green cabbage
  • 1/2 cup shredded red cabbage
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 2 tablespoons sour cream or Greek yogurt
  • Salt to taste
  • 1/2 cup sour cream or Greek yogurt (for sauce)
  • 2 tablespoons mayonnaise
  • Juice of 1/2 lime
  • 1 teaspoon hot sauce (optional)
  • Salt and pepper to taste

Instructions

  1. Combine smoked paprika, garlic powder, onion powder, oregano, cayenne, black pepper, salt, and white pepper in a small bowl to make the blackened seasoning.
  2. In a medium bowl, toss shredded green and red cabbage with cilantro, lime juice, and 2 tablespoons sour cream. Season with salt and set aside for slaw.
  3. In another small bowl, whisk together 1/2 cup sour cream, mayonnaise, lime juice, hot sauce (if using), and salt and pepper to make the creamy sauce.
  4. Pat fish fillets dry with paper towels. Brush both sides with melted butter, then generously coat with blackened seasoning, pressing it into the fish.
  5. Heat a cast iron skillet over medium-high heat until smoking hot. Add fish fillets in a single layer without overcrowding. Cook for 3-4 minutes per side until outside is dark and charred and inside is opaque and flaky.
  6. Remove fish from pan and let rest 1 minute. Meanwhile, warm tortillas in a dry skillet or over a gas flame for about 30 seconds per side, wrapping in a clean towel to keep warm.
  7. Break fish into large chunks. Fill each tortilla with fish, top with slaw, and drizzle with creamy sauce. Serve with extra cilantro and lime wedges if desired.

Notes

Prep the spice mix and shred the cabbage up to two days ahead for faster assembly. Adjust cayenne to control heat level. For dairy free, use avocado oil and skip the creamy sauce, substituting with mashed avocado. Store leftover components separately: fish keeps 2 days in fridge, slaw and sauce 3-4 days.

Nutrition

Find it online: https://harmonymeal.com/blackened-fish-tacos/