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Blackened Fish Tacos with Zesty Cilantro Lime Slaw

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Flavorful blackened fish tacos paired with a bright, tangy cilantro lime slaw that balances smoky heat with fresh zest. Quick and easy to prepare, perfect for a satisfying weeknight dinner or casual gathering.

Ingredients

Scale
  • 1 pound white fish fillets (such as cod, tilapia, or mahi-mahi), skinless and boneless
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cups finely shredded green cabbage (can substitute Napa or red cabbage)
  • 1/2 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced
  • 3 tablespoons fresh lime juice (about 1 lime)
  • 1/4 cup Greek yogurt or sour cream (use dairy-free yogurt if preferred)
  • 1 teaspoon honey or agave nectar
  • Salt and pepper to taste
  • 8 small corn or flour tortillas (6-inch size)
  • Optional toppings: sliced avocado, pickled jalapeños, extra lime wedges, hot sauce

Instructions

  1. Prepare the spice blend: In a small bowl, combine smoked paprika, cayenne pepper, onion powder, garlic powder, dried thyme, salt, and pepper. Mix well and set aside.
  2. Make the cilantro lime slaw: In a large bowl, toss shredded cabbage, chopped cilantro, and sliced green onions. In a separate small bowl, whisk together lime juice, Greek yogurt, honey, salt, and pepper. Pour dressing over cabbage mixture and toss to coat. Refrigerate while cooking fish.
  3. Prepare the fish: Pat fish fillets dry. Brush both sides lightly with oil. Sprinkle spice blend evenly over both sides, pressing gently to adhere.
  4. Cook the fish: Heat a cast iron or heavy skillet over medium-high heat until very hot. Add a tablespoon of oil and swirl to coat. Place fish fillets in pan without crowding. Cook 3-4 minutes per side until darkened and crusty but not burnt, and fish flakes easily.
  5. Warm the tortillas: While fish cooks, warm tortillas in a dry skillet or wrap in foil and heat in a low oven (about 300°F) for 5 minutes.
  6. Assemble the tacos: Place pieces of blackened fish on each tortilla, top with cilantro lime slaw, and add optional toppings like sliced avocado or fresh lime. Serve immediately.

Notes

If spice blend is too spicy, reduce cayenne to 1/2 teaspoon. Avoid crowding the pan to maintain crust; cook fish in batches if needed. Make slaw ahead to let flavors meld. Use fresh lime juice for best flavor. For gluten-free, use corn tortillas and dairy-free yogurt. Baking fish at 450°F for 10-12 minutes is an alternative but will lack the blackened crust.

Nutrition

Keywords: blackened fish tacos, cilantro lime slaw, easy fish tacos, quick dinner, spicy fish tacos, healthy tacos, gluten-free tacos, dairy-free slaw

Find it online: https://pokirecipes.com/blackened-fish-tacos-recipe-easy-zesty-cilantro-lime-slaw-guide/