Blackened Fish Tacos with Slaw
Make these Blackened Fish Tacos with Slaw for a quick weeknight dinner. This simple recipe combines pan-fried tilapia with a blackened seasoning mix, crunchy veggie slaw, and then cilantro lime dressing to finish. Simply delicious.
Blackened Fish Tacos
Attention foodies! I FINALLY found the perfect combination of ingredients for fish tacos.
Over the last few years, I’ve experimented in the kitchen with many different fish taco concoctions. My family is not all that picky so they have usually liked what I’ve tried. But nothing was quite right for my taste buds. I kept going back to the drawing board to find the perfect recipe.
Why We Love This Recipe:
In our opinion, these are the best fish tacos for the following reasons!
- SPICY – The blackened seasoning and the jalapeños in the slaw are the perfect amount of spicy for us. But you can adjust the spice level to your taste buds.
- CRUNCHY – The crunchy slaw is a must. Don’t skip this easy-to-make slaw.
- CREAMY – A zippy dressing is a nice topping for fish tacos. You’ll love how creamy and delicious it is. But we also have several other toppings that are equally delicious.
- HEALTHY – Last but not least, these fish tacos are HEALTHY! Low in calories and rich in nutrients. This fish taco recipe is going into the regular rotation at my house. We already eat a ton of fish, but our Taco Tuesdays just got a whole lot better.
What You’ll Need:
- Cilantro Lime Dressing Ingredients – You’ll need Greek yogurt, mayonnaise (we use mayo with olive oil), extra-virgin olive oil, fresh cilantro, freshly squeezed lime juice, a couple pinches of sugar to balance the acidity, and seasonings.
- Cabbage Slaw Ingredients – Green Cabbage or red cabbage (you can use the packaged slaw instead of slicing your own), red onion, diced jalapeño (with or without seeds), cilantro, and a splash of rice vinegar.
- Blackened Seasoning – We keep this spice blend in our pantry for all of the things. You can, alternatively, purchase a seasoning mix in the grocery store if desired.
- Tilapia – This white fish is inexpensive and tasty.
- Soft Flour Tortillas – We prefer to use lower carb flour tortillas. Corn tortillas can also be used to keep it gluten free.
- Other – Add as many toppings as you wish! We normally use sliced avocado and spicy pickled onions. But you could add sour cream, a splash of hot sauce, green onions, etc.
How to make Easy Fish Tacos:
Step 1
Make the dressing. Use a small food processor to combine the CREAMY dressing ingredients – plain Greek yogurt, mayonnaise, olive oil, cilantro, lime juice, sugar, and seasonings. Add to a small bowl to serve.
Step 2
Make the veggie slaw. Combine the sliced cabbage, red onions, jalapeño, and cilantro and top with a couple splashes of rice wine vinegar. Tangy and CRUNCHY.
Step 3
Prep blackened seasoning. Combine the seasoning ingredients – smoked paprika, brown sugar, garlic powder, salt, onion powder, ground cumin, red pepper flakes, and cayenne pepper. Stir well.
NOTE: I recommend making a large batch of this spice mixture and keep it handy for all of the things, like Oven Blackened Salmon, Smoked Spatchcock Chicken with Blackened Seasoning, or Grilled Salmon Burgers.
Step 4
Prep fish. Use paper towels to pat dry the fish on both sides.
Step 5
Add seasoning to the fish. Add a little drizzle of olive oil to the fish and then sprinkle the blackened seasoning over both sides of the tilapia. Use your hands to press the seasoning into the fish. Let rest.
NOTE: You can add seasoning to the fish ahead of time and stick them back in the fridge for a few hours before pan frying.
Step 6
Pan fry the fish. Add some avocado oil to a large cast iron skillet over medium-high heat. When hot, add seasoned fish and cook on one side for a few minutes. Flip and cook the other side until done or when the fish flakes easily with a fork.
NOTE: I originally preferred to bake the fish for these tacos. But now I like to pan fry them in a large skillet.
Step 7
Assemble tilapia tacos. Warm up some flour tortillas. Add the fish, slaw, dressing, and any other toppings to the warm tortillas. We like sliced avocado and Spicy Pickled Onions (with a couple of lime wedges)!
Store leftover fish, slaw, and dressing in separate airtight containers. Reheat to serve.
Other Toppings for Tacos:
- Instead of cilantro lime dressing, try our Chipotle Ranch Dressing, Avocado Crema, Jalapeno Ranch Dressing.
- How about some Easy Pico de Gallo Recipe or Chunky Guacamole.
- Add a scoop of Cowboy Caviar with Avocado or Homemade Salsa Verde.
What to serve with these Fish Tacos:
Make Taco Tuesday even tastier with one or more of these sides.
- We love adding a side of Mexican Street Corn Salad or Instant Pot Cilantro Lime Rice.
- Try my personal favorite – Mexican Quinoa Salad.
- How about a cocktail? Try Watermelon Margaritas, Pineapple Coconut Margaritas, or Swirl Margaritas!
Recipe FAQs:
Any white fish like cod, haddock, grouper, or halibut would work nicely.
Yes, you can use a store-bought seasoning instead.
Yes, you can make the slaw several hours ahead and refrigerate it until you’re ready to assemble the tacos.
Yes, any Mexican-inspired dressing or sauce can be used to top the tacos.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Blackened Fish Tacos with Slaw
Ingredients
For the fish:
- 2 pounds tilapia – patted dry
- 1 Tablespoon smoked paprika
- 1 Tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon cayenne pepper – optional
- avocado oil or olive oil – for pan-frying
For the veggie slaw:
- 3 cups cabbage – finely shredded
- 1/4 cup red onion – diced
- 1/2 large jalapeno – diced without seeds (add seeds for spicy!)
- 2 Tablespoons cilantro – finely chopped
- 2 Tablespoons rice wine vinegar
For the dressing:
- 3/4 cup Greek yogurt – or sour cream
- 1/4 cup mayonnaise
- 3 Tablespoons olive oil
- 1/3 cup cilantro
- 1 medium lime – freshly squeezed
- 2 teaspoons granulated sugar
- kosher salt and freshly ground black pepper – to taste
For serving:
- 8 medium corn or flour tortillas
- sliced avocado and pickled onions – optional items for serving
Instructions
NOTE: My original recipe used Avocado Crema. Feel free to make that if preferred over a dressing.
- Make the dressing. Use a small food processor to combine the dressing ingredients – plain Greek yogurt, mayonnaise, olive oil, cilantro, lime juice, sugar, and seasonings. Add to a small bowl to serve.
- Make the veggie slaw. Combine the sliced cabbage, red onions, jalapeño, and cilantro and top with a couple splashes of rice wine vinegar.
- Prep blackened seasoning. Combine the seasoning ingredients – smoked paprika, brown sugar, garlic powder, salt, onion powder, ground cumin, red pepper flakes, and cayenne pepper. Stir well.
- Prep fish. Use paper towels to pat dry the fish on both sides.
- Add seasoning to the fish. Add a little drizzle of olive oil to the fish and then sprinkle the blackened seasoning over both sides of the tilapia. Use your hands to press the seasoning into the fish. Let rest.NOTE: You can add seasoning to the fish ahead of time and stick them back in the fridge for a few hours before pan frying.
- Pan fry the fish. Add some avocado oil to a large cast iron skillet over medium-high heat. When hot, add seasoned fish and cook on one side for a few minutes. Flip and cook the other side until done or when the fish flakes easily with a fork.
- Assemble tilapia tacos. Warm up some flour tortillas. Add the fish, slaw, dressing, and any other toppings to the warm tortillas. We like sliced avocado and Spicy Pickled Onions (with a couple of lime wedges)!
- Store leftover fish, slaw, and dressing in separate airtight containers. Reheat to serve.
Notes
Other Topping Ideas:
-
- Instead of cilantro lime dressing, try our Chipotle Ranch Dressing, Avocado Crema, Jalapeno Ranch Dressing.
- How about some Easy Pico de Gallo Recipe or Chunky Guacamole.
- Add a scoop of Cowboy Caviar with Avocado or Homemade Salsa Verde.
Trader Joe’s has frozen pieces of cod (chunks, really) quite cheap so I bought some, then looked for recipes for fish tacos. I like your avocado Crema, but this recipe made way too much for 4 people having 2 tacos each. I used a lot on each to try to have less leftover, but it overwhelmed the fish and we couldn’t taste it (I left out the cayenne but used Tajin chili-lime seasoning and fried the chunks). A good lower carb alternative is using lettuce leaves in place of tortillas. That’s what I ate.
Any ideas for what to do with extra Crema? It’ll probably be a while before I make fish tacos again. My husband’s complaining now about how many dishes and utensils I used, since he’s the dishwasher! 😉
Well, we are huge avocado fans so I’d probably just eat it with a spoon!
The crema is great on burgers and eggs, and also on salmon burgers. So if you have extra, try it on these items.
We’ve made these, nearly once every week or two, and everyone still wants them again. The last time we made them with cod, and are doing so again tonight because Costco has such beautiful packages of fresh cod. Also, we’re baking them in the oven. They still come out blackened – not quite as crisp as pan-fried – but really just as delicious. second recommendation on this recipe. Oh well, shows how much we love them.
Fantastic! I’m glad your family is not tired of this recipe, Jackie! 🙂
I made these last night with Alaskan Cod – so delicious and easy! It’s the first time I attempted fish tacos at home. I added some shredded carrots and a tiny bit of olive oil to the cabbage slaw. I will definitely be making these again, and look forward to trying more of your recipes. Like you, I go for the spice!
I’m so glad you enjoyed the fish tacos, Abbie! We love them. Thanks so much for your feedback! 🙂
Bravo!!!!!!!!!!! Made this for the first time tonight and now I know what we’ve been missing. Everyone approved!!!
We had to open the window when I started frying the fish because the spice combination made us all cough (not only me). It was pretty funny, but just be aware.
We thought the cabbage slaw was a crispy, tasty addition to the spicy fish and the avocado crema calmed the heat. We used both regular flour tortillas and chickpea flour tortillas. The chickpea tortillas were a surprisingly good find – great consistency, no real flavor but a perfect gluten free option for fish tacos.
And seriously, we’ll be making these again soon!! Muy delicioso!
I do recommend preparing some of the ingredients in advance if you want to save time before dinner, but it wasn’t a difficult meal to make. You will LOVE it!
I’m SO glad you enjoyed the fish tacos, Jackie! I laughed when I read that you had to open a window because it happens to us too. But they really aren’t too spicy, which is weird. Thanks for your feedback! 🙂
Looks great!! I am going to make these tonight!! Thanks
Hi Mary Jane! I hope you enjoy them. Let me know how they turn out! 🙂
Awesome! These fish tacos are the bomb!
Thank you! 😀
Easy to make, delicious flavors and enjoyable meal for the entire family! Already have requests to make these fish tacos every week?
I love it! Thanks so much for your sweet review, Lauren, and for trying this recipe. Now I need to make it again! 🙂
This is super easy, will make it often during the summer.
And you can prep a lot of this in advance. Thanks for commenting, Shari!!