I’ll admit, tacos are one of my favorite weeknight meals. They can be made with any number of veggie and protein combos to keep dinner time from getting boring, while still being affordable. Blackened fish tacos are one variety often found at restaurants, but are surprisingly easy to make at home and packed with flavor.
Blackened fish tacos have a spicy punch of flavor that needs to be balanced. We top ours with a creamy cole slaw to keep it fresh and not overpower the flavor of the fish. Other toppings include jalapeño slices, diced tomatoes, or even thinly sliced radish. For an extra layer of flavor, try a drizzle of our creamy avocado sauce on your fish tacos or just about any other Mexican or Southwest dish.
Making Blackened Fish Tacos
One key to success in this dish is generously coating the fish fillets with the blackened seasoning. Sprinkle it on before slicing into portions, so that it doesn’t completely overpower the mild fish. While searing in the pan, avoid the temptation to move the fish around. Cook for 3-4 minutes on one side, then flip and cook for another 3-4 minutes. A fish spatula is a great help here so the fish does not break apart.
Time saving tip: Pick up a 12oz. bag of cole slaw mix to save time shredding the cabbage and carrot.
Blackened Fish Tacos with Creamy Cole Slaw
- 1 TB extra virgin olive oil
- 20 oz. mahi-mahi or other firm white fish
- 3 TB cilantro leaves
- 8 8in. taco size flour or corn torillas
- 1 TB onion powder
- 1 TB garlic powder
- 1 ½ TB paprika
- 1 TB dried oregano
- 2 tsp kosher or sea salt
- 1 tsp freshly ground black pepper
- ½ to 1 tsp cayenne pepper Adjust to personal heat preference
- 3 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 large carrot, finely shredded
- ⅓ cup Greek yogurt, plain
- 1 TB apple cider vinegar
- ¾ tsp ground cumin
- 1 tsp mustard, Dijon or other spicy variety
- 1 TB lime juice
- Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
- To prepare the coleslaw, add the shredded cabbage and carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
- Heat the olive oil to a large cast iron or other skillet over medium-high heat until shimmering. Once heated, add the seasoned fish and cook until opaque and flaky, approximately 3-4 minutes per side. Remove from heat and set aside.
- To serve, evenly divide the blackened fish between the 8 tortillas and top with cole slaw. If desired, top with sliced jalepenos, thinly sliced radish, and cilantro leaves. For a big punch of flavor, drizzle on some of our Creamy Avocado Sauce.