Blackened Fish Tacos with Lime Slaw
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These Blackened Fish Tacos with Lime Slaw are packed with bold spices, flaky fish, crisp cabbage, and a creamy lime sauce. A fresh, easy, and delicious summer dinner ready in just 30 minutes.
Blackened Fish Tacos with Lime Slaw
Introduction
Bring the flavors of the coast to your table with these Blackened Fish Tacos with Lime Slaw. Tender white fish is coated in smoky Cajun-inspired spices, pan-seared until perfectly flaky, and tucked into warm tortillas with a crisp lime slaw and creamy sauce. They’re quick, colorful, and ideal for warm summer evenings.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 (8 tacos)
- Calories: Approximately 445 per serving
Ingredients
For the Fish
- 1½ lbs (680g) cod, mahi-mahi, tilapia, or halibut
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Lime Slaw
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, grated
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
Creamy Lime Sauce
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 garlic clove, grated
- ½ teaspoon chili powder
For Serving
- 8 small corn or flour tortillas
- Lime wedges
- Fresh cilantro
- Diced avocado (optional)
- Sliced jalapeños (optional)
Instructions
Step 1: Prepare the Fish
Pat the fish dry with paper towels.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, oregano, chili powder, salt, and black pepper.
Rub the fish with olive oil, then coat evenly with the seasoning mixture.
Step 2: Make the Lime Slaw
In a large bowl, combine the green cabbage, purple cabbage, carrot, and cilantro.
Drizzle with lime juice and olive oil, season with salt and pepper, then toss until evenly coated.
Step 3: Prepare the Sauce
Whisk together the mayonnaise, Greek yogurt, lime juice, honey, garlic, and chili powder until smooth.
Refrigerate until ready to serve.
Step 4: Cook the Fish
Heat a large skillet over medium-high heat.
Cook the fish for 3–4 minutes per side, depending on thickness, until lightly blackened and it flakes easily with a fork.
Transfer to a plate and break into large bite-sized pieces.
Step 5: Warm the Tortillas
Warm the tortillas in a dry skillet for about 30 seconds per side or wrap them in foil and warm them in the oven.
Step 6: Assemble the Tacos
Fill each tortilla with blackened fish.
Top with lime slaw, drizzle with creamy lime sauce, and garnish with avocado, cilantro, jalapeños, and a squeeze of fresh lime.
Serve immediately.
Pro Tips
- Fresh fish produces the best texture and flavor.
- Don’t overcrowd the pan while cooking.
- Warm tortillas are less likely to tear.
- Add diced mango or pineapple for a tropical twist.
Storage
Store leftover fish and slaw separately in airtight containers.
- Refrigerator: Up to 2 days
- Reheat the fish gently in a skillet before serving.
Nutrition (Per Serving)
- Calories: 445
- Protein: 33g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 5g
- Sugar: 5g
Frequently Asked Questions
Can I grill the fish instead?
Yes! Grill over medium-high heat for about 3–4 minutes per side until cooked through.
Which fish is best for tacos?
Cod, mahi-mahi, tilapia, snapper, and halibut are all excellent choices.
Can I make these tacos gluten-free?
Yes. Simply use certified gluten-free corn tortillas.
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