Season white fish with homemade blackening spice mix, then cook in a skillet and top with homemade coleslaw. Serve the fish tacos on corn tortillas.
Fish tacos are a great addition to your Taco Tuesday menu rotation. In this taco recipe, you will make a delicious homemade blackening seasoning, which can be adjusted to your preferred level of spiciness. Use any white fish as the meat and season with the blackening spice mix. Mahi-mahi is amazing in these tacos! Serve the blackened fish in corn tortillas topped with shredded cabbage, cilantro, and limes.
Blackened Fish Tacos Ingredients
For the blackening seasoning, you will need:
- Onion powder
- Garlic powder
- Smoked paprika
- Dried thyme
- Dried oregano
- Salt and Pepper
- Cayenne pepper
For the coleslaw, you will need:
- Dijon Mustard
- Green and red cabbage or a bag of coleslaw mix
- Shredded carrot – buy the pre-shredded bags in the grocery store
- Mayonnaise or Greek yogurt
- Apple cider vinegar
- Fresh lime juice
For the fish tacos, you will need:
- Oil
- Firm white fish
- Large radishes
- Fresh cilantro
- Corn tortillas
Blackened Fish Tacos Directions
Combine the ingredients for the Blackening Seasoning in a small bowl and stir to combine. You can adjust the level of spiciness in the seasoning by adding more or less of the cayenne pepper. Start with 1/4 teaspoon and go from there. It’s spicey! For an extra kick, try using Chipotle Chili Powder. It is delicious and spicy. Set the seasoning aside.
Fish tacos are normally served with some type of cabbage. You can use a bag of pre-shredded coleslaw mix plain, or you can make up this coleslaw recipe.
Whisk the Greek yogurt or mayonnaise, apple cider vinegar, Dijon mustard, and lime juice together in a large bowl. Add the shredded cabbage and carrots, or coleslaw mix, to the bowl. Stir to coat the cabbage with the dressing. Season with salt and black pepper to taste, and toss to combine. Set aside. You can make this a day ahead of time to let the flavors meld.
Generously season both sides of the fish with the blackening seasoning and rub to cover the entire fish and ensure it adheres well. Carefully slice the fish into bite-sized pieces and set them aside. You can slice the fish before seasoning, but it takes longer to coat each piece individually, and the blackened flavor will be much stronger if all sides are coated.
Add the olive oil to a large skillet and heat over medium heat. Once the oil is heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves.
Blackened Fish Tacos
Ingredients
Blackening Seasoning:
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 1/2 Tablespoons smoked paprika
- 1 Tablespoon dried thyme
- 1 Tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 – 1 teaspoon cayenne pepper
Coleslaw:
- 3 cups green cabbage thinly sliced or 4 cups coleslaw mix
- 1 cup red cabbage thinly sliced (in coleslaw mix)
- 1 large carrot shredded (in coleslaw mix)
- 1/3 cup Greek yogurt or mayonnaise
- 1 Tablespoon apple cider vinegar
- 3/4 teaspoon spicy Dijon mustard
- 1 Tablespoon fresh lime juice
- Salt and pepper
Fish Taco Ingredients:
- 2 Tablespoons oil
- 1 1/2 lbs firm white fish like mahi mahi
- 4-5 large raddishes trimmed
- 3 Tablespoons fresh cilantro chopped
- 8 corn tortillas
Instructions
- Combine the ingredients for the Blackening Seasoning in a small bowl and stir to combine. Set aside
- To prepare the coleslaw, add the sliced cabbage and shredded 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.
- Pour the dressing on top of the cabbage and carrot. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Generously season both sides of the fish with the blackening 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 them aside.
- Add the olive oil to a large skillet and heat over medium heat.
- Once the oil is heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
- To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas.
- Top with the sliced radishes and fresh cilantro leaves.
- If desired, drizzle some Creamy Avocado Sauce on top.
Notes
- You can use a bag of coleslaw mix in place of the green and red cabbage.
- You can buy bags of shredded carrots at the grocery store.
- You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.