Blackened Fish Tacos
These Blackened Fish Tacos are bold, spicy, and ready in just 30 minutes. Tender white fish is coated in a smoky spice blend and seared until crispy, then layered into warm tortillas with a creamy lime slaw and all your favorite toppings. It’s an easy, healthy, flavor-packed meal that turns taco night into something unforgettable!
Calories: 210kcal
Ingredients
For the Blackened Fish:
- 1 lb white fish cod, tilapia, mahi mahi, or snapper
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp cayenne pepper adjust to taste
- Salt & pepper to taste
- Juice of ½ lime
For the Lime Slaw:
- 2 cups shredded cabbage
- ¼ cup mayo or plain Greek yogurt
- 1 tbsp fresh lime juice
- 1 tsp honey
- Salt & pepper to taste
For Assembly:
- 8 small corn or flour tortillas
- 1 avocado sliced
- Fresh cilantro
- Extra lime wedges
- Optional: hot sauce pickled onions, salsa
Instructions
- In a small bowl, mix all the blackening spices. Pat fish dry and coat it with olive oil, lime juice, and spice mix.
- Heat a skillet over medium-high heat. Cook fish 3–4 minutes per side until blackened and fully cooked. Remove and flake.
- In a bowl, toss together shredded cabbage, mayo, lime juice, honey, salt, and pepper to make slaw.
- Warm tortillas in a dry skillet or microwave wrapped in a damp paper towel.
- Assemble tacos with slaw, flaked fish, avocado, and desired toppings. Serve with lime wedges and enjoy immediately.
Notes
- Fish options: Use any firm white fish like cod, tilapia, or mahi mahi — or try salmon for a richer version.
- Make it dairy-free by using vegan mayo or avocado instead of yogurt in the slaw.
- Adjust the heat by adding more or less cayenne, or swap for chili powder if preferred.
- Double the slaw — it’s great on burgers, sandwiches, or grain bowls!