Deliciously Smoky Blackened Fish Tacos with Cabbage Slaw
Get ready to experience a taco that is absolutely bursting with bold, smoky flavor and incredible fresh textures.
Today, we’re making blackened fish tacos, a dish that brings the iconic, rustic flavors of Cajun cooking to the fun, vibrant world of tacos.
This is a meal that is both incredibly fast and profoundly flavorful.
The star of this show is a firm white fish fillet, which we’ll coat in a generous layer of a homemade blackening spice blend—a potent mix of paprika, cayenne, and aromatic herbs.
Seared in a screaming-hot skillet, this spice rub toasts and darkens, creating an intensely savory, smoky, and spicy crust that is simply irresistible.
To balance that beautiful heat, we’ll top it with a cool, crisp, and tangy cabbage slaw and a drizzle of creamy avocado sauce.
This is a healthy, light, and lightning-fast meal that doesn’t compromise on flavor. Let’s get that skillet hot!
Quick Recipe Snapshot
Here’s a quick look at how fast this vibrant and healthy meal comes together.
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 20 minutes | 8-10 minutes | 30 minutes | 4 servings (~8 tacos) | Easy | Spicy |
Ingredients
A great blackened fish taco is a perfect balance of a spicy crust, flaky fish, and cool, crisp toppings.
For the Blackened Fish:
- Firm White Fish Fillets – Mahi-mahi, grouper, or cod are all excellent choices. You want a fish that can stand up to the high heat.
- 2 servings: ¾ lb
- 4 servings: 1.5 lbs
- For the Blackening Seasoning:
- Smoked Paprika: 2 tbsp (the base of the blend).
- Cayenne Pepper: 1-2 tsp (adjust for your heat preference).
- Garlic Powder: 1 tbsp.
- Onion Powder: 1 tbsp.
- Dried Thyme: 1 tbsp.
- Dried Oregano: 1 tsp.
- Salt & Coarsely Ground Black Pepper: 1 tsp each.
- High-Smoke-Point Oil – Such as avocado or canola oil, for searing.
For the Cabbage Slaw & Assembly:
- Shredded Cabbage: 3 cups (a mix of red and green is great for color).
- Cilantro: ½ cup, chopped.
- Red Onion: ¼, very thinly sliced.
- Lime Juice: From 1 large lime, freshly squeezed.
- Small Corn or Flour Tortillas: 8-10, for serving.
For the Avocado Crema (Optional, but Recommended):
- Avocado: 1.
- Sour Cream or Greek Yogurt: ½ cup.
- Lime Juice: 2 tbsp.
- Salt: Pinch.
Spice Profile Breakdown
The spice in this dish is a deep, smoky, and layered heat from the classic blackening blend.
| Spice | Flavor Role | Optional Substitution |
|---|---|---|
| Cayenne Pepper | Provides the primary, direct, and fiery heat for the blackening spice. | Chipotle chili powder for a smokier, less intense heat. |
| Smoked Paprika | Adds a deep, smoky flavor and the signature dark red color of the crust. | Sweet paprika can be used, but the smoky flavor is key to the “blackened” profile. |
| Thyme & Oregano | Imparts a robust, earthy, and peppery herbal background that is classic in Cajun cooking. | A good quality Creole or Cajun seasoning blend can be used instead of making your own. |
| Black Pepper | Adds a pungent, woody heat that contributes to the “crust” and overall flavor. | Coarsely ground pepper provides the best texture and flavor. |
Essential Tools
This is a fast-cooking recipe that benefits from a very hot pan.
- Heavy-bottomed skillet (cast-iron is perfect and highly recommended)
- Fish spatula
- Multiple mixing bowls
- Small food processor or blender (for the crema)
- Sharp knife and cutting board
Cooking Instructions
This entire meal comes together in about 30 minutes, making it a perfect weeknight dinner.
Step 1: Prepare the Toppings
Before you touch the fish, get your cool components ready. In a medium bowl, combine the shredded cabbage, chopped cilantro, and thinly sliced red onion.
Squeeze the fresh lime juice over top, add a pinch of salt, and toss everything together to create your vibrant, crunchy slaw.
For the optional crema, combine the avocado, sour cream, lime juice, and a pinch of salt in a small blender and blend until completely smooth. Set both the slaw and crema aside.
Step 2: Create the Blackening Rub and Season the Fish
In a small bowl, whisk together all the dry blackening seasoning ingredients until they are thoroughly combined.
Pat your fish fillets completely dry with paper towels. This is a crucial step for achieving a perfect, dry crust.
Generously sprinkle the blackening seasoning over all sides of the fish fillets. Use your hands to press the rub firmly into the flesh, ensuring a thick, even coating.
Step 3: The Screaming-Hot Sear
Place your cast-iron skillet over high heat and let it get very hot. Good ventilation is key here, as the toasting spices will create some smoke!
Add just enough high-smoke-point oil to lightly coat the bottom of the pan.
Once the oil is shimmering, carefully place the seasoned fish fillets in the skillet. You should hear a loud, satisfying sizzle.
Step 4: Cook to Smoky Perfection
Let the fish cook, undisturbed, for 3-4 minutes on the first side. The spices will toast and darken, creating the signature “blackened” crust.
Do not be tempted to move the fish. Use a thin fish spatula to carefully flip the fillets. The crust should be a very dark, reddish-black (but not burnt).
Cook for another 2-4 minutes on the second side. The fish is done when it is opaque and flakes easily with a fork.
Remove the cooked fish from the pan and let it rest for a moment before flaking into large chunks.
Step 5: Assemble Your Tacos
Now for the best part. Warm your corn or flour tortillas by toasting them for a few seconds per side in a dry skillet.
To build your tacos, lay a generous portion of the smoky, flaky blackened fish onto a warm tortilla.
Top with a heaping pile of the crisp cabbage slaw, and finish with a cool, creamy drizzle of the avocado crema. Serve immediately with extra lime wedges on the side.
Recipe Variations
This versatile recipe is a perfect base for your own culinary twists.
- Adjust the Spice: For a milder version, significantly reduce the cayenne pepper in the rub. For a truly fiery taco, add a finely minced serrano or habanero pepper to your slaw.
- Protein Swaps: This blackening rub is fantastic on almost anything. Try it on shrimp, chicken tenders, or even a firm steak like sirloin or skirt steak.
- Grilled Version: This recipe is perfect for the grill. Preheat your grill to high, oil the grates well, and grill the seasoned fish for 3-4 minutes per side until charred and cooked through.
Serving Suggestions
A great taco feast is all about the fresh and flavorful sides.
- Mango Salsa: The sweetness of a fresh mango salsa provides a perfect cooling contrast to the spicy, smoky fish.
- Black Beans and Rice: A simple side of seasoned black beans and cilantro-lime rice is a classic and filling accompaniment.
- Cotija Cheese: A sprinkle of salty, crumbly cotija cheese over the top of the tacos adds another layer of flavor and texture.
- Pickled Onions: A few tangy pickled red onions on top of your slaw can add a wonderful, bright acidity.
Storage & Reheating Tips
Blackened fish is always at its peak right out of the skillet.
- Storage: Store the cooked fish separately from the slaw and crema in airtight containers in the refrigerator for up to 2 days.
- Reheating: Reheat the fish gently in a skillet over medium-low heat for just a couple of minutes until warmed through. Avoid the microwave, as it can make the fish tough.
Common Mistakes & Fixes
| Mistake | Fix |
|---|---|
| My seasoning burned and tasted bitter. | Your pan was too hot for too long, or it was too dry. While you want high heat, if it starts to smell acrid and overly smoky, pull the pan off the heat for a moment. Ensure there’s a thin layer of oil in the pan. |
| The crust is soggy, not crispy. | You didn’t pat the fish dry enough. A wet surface will steam, preventing the spices from toasting and forming a dry crust. A hot enough pan is also key. |
| My kitchen is full of smoke. | Welcome to blackening! It’s a smoky process. Open a window and turn on your exhaust fan before you start. Using a heavy cast-iron skillet helps manage the heat evenly. |
| My fish fell apart in the pan. | Use a firm white fish like mahi-mahi or grouper. Also, let the fish cook undisturbed on the first side to form a solid crust; this will help it hold together when you flip it with a wide spatula. |
FAQs
Can I make the blackening seasoning ahead of time?
Yes, absolutely! You can make a large batch of the blackening seasoning and store it in an airtight container or spice jar in a cool, dark place for up to 6 months.
It’s great to have on hand for fish, chicken, or shrimp.
Is “blackened” the same as “burnt”?
No, not at all! The dark color comes from the spices (especially the large amount of paprika) toasting and darkening in the hot skillet, not from the food itself burning.
It creates a smoky, intensely flavorful crust that is the signature of the dish.
What is the best kind of pan to use for blackening?
A cast-iron skillet is the traditional and best choice. It holds a very high, even heat, which is essential for creating the perfect blackened crust without burning the spices.
If you don’t have one, your heaviest stainless steel skillet is the next best option.
Let’s Make Some Tacos!
You are now ready to make some of the most flavorful fish tacos imaginable.
The combination of the deeply smoky, spicy fish with the cool, crisp crunch of the cabbage slaw is truly a match made in heaven.
This is a recipe that will bring a little excitement to any weeknight. Enjoy!
