Blackened Fish Tacos with Zesty Slaw & Creamy Sauce (Print Version)
Spicy blackened fish tacos loaded with fresh slaw and creamy sauce. A quick and flavorful weeknight meal that brings a taste of the coast to your table.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Spicy Blackening Rub
01 -
1 tbsp smoked paprika
02 -
1 tsp onion powder
03 -
1 tsp garlic powder
04 -
1 tsp dried oregano
05 -
1/2 tsp cayenne pepper
06 -
1/2 tsp black pepper
07 -
1/4 tsp sea salt
→ Seared Catch
08 -
1 1/2 lbs firm white fish fillets (such as cod, mahi-mahi, or snapper), about 4-6 oz each
09 -
2 tbsp olive oil
→ Cooling Slaw & Zesty Crema
10 -
2 cups shredded green cabbage
11 -
1/2 cup chopped fresh cilantro
12 -
1/4 cup red onion, thinly sliced
13 -
1/2 cup plain Greek yogurt
14 -
2 tbsp lime juice
15 -
1/4 tsp sea salt
→ Warm Tortillas & Fresh Accents
16 -
8 small corn tortillas (6-inch)
17 -
1 avocado, sliced
18 -
Lime wedges, for serving
# Instructions:
01 -
Combine 1 tbsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, and 1/4 tsp sea salt in a small bowl. This robust rub is essential for your Blackened Fish Tacos Recipe.
02 -
Pat dry 1 1/2 lbs firm white fish fillets. Evenly coat both sides of each fillet with the prepared blackening rub, pressing gently to adhere. Ensure good coverage for maximum flavor in your Blackened Fish Tacos Recipe.
03 -
In a medium bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, and 1/4 cup thinly sliced red onion. In a separate small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp lime juice, and 1/4 tsp sea salt for the zesty crema.
04 -
Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place seasoned fish fillets in the hot pan. Cook for 3-4 minutes per side, until fish is opaque and flakes easily. Do not overcrowd the pan.
05 -
While the fish cooks, warm 8 small corn tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds until pliable.
06 -
Flake the cooked fish into bite-sized pieces. Build your Blackened Fish Tacos Recipe by spooning fish into warm tortillas, topping with cooling slaw, a drizzle of zesty crema, and sliced 1 avocado. Serve immediately with lime wedges.
# Notes:
01 -
For an extra crispy sear on your fish, ensure your skillet is very hot before adding the fish, and avoid overcrowding the pan.
02 -
Adjust the spice level by increasing or decreasing the 1/2 tsp cayenne pepper in the blackening rub to suit your preference.
03 -
Leftover fish and slaw can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently to prevent drying.
04 -
Consider adding a sprinkle of cotija cheese or a dash of your favorite hot sauce for an extra layer of flavor to your Blackened Fish Tacos Recipe.
# Tools You'll Need:
01 -
Large non-stick skillet or cast-iron pan
02 -
Mixing bowls
03 -
Tongs
04 -
Cutting board
05 -
Sharp knife
# Nutrition Facts (Per Serving):
Calories: 458 kcal
Total Fat: 17 g
Total Carbohydrate: 30 g
Protein: 46 g