Louisiana blackened fish tacos

My kitchen filled with this incredible smoky-spice aroma the first time I made blackened fish, and I honestly opened every window because I thought I'd accidentally set off the smoke alarm. That was the day I learned that proper blackening requires serious heat and a little bit of confidence. Now whenever I smell that signature seasoning blend, my family immediately starts asking if tacos are on the menu.

I hosted a summer dinner last year where these tacos completely disappeared in ten minutes flat. My friend who swears she hates fish went back for thirds and asked for the recipe before she even left. Something about that bold Louisiana spice profile makes even seafood skeptics reconsider their stance.

Ingredients

• Firm white fish fillets: Tilapia, cod, or catfish work beautifully because they hold together well during high-heat cooking and have a mild flavor that lets the spices shine
• Olive oil and melted butter: This combination helps the seasoning adhere to the fish while the butter adds richness and promotes better browning
• Blackened seasoning blend: The mix of smoked paprika, thyme, oregano, cayenne, garlic and onion powders creates that signature Louisiana flavor profile
• Green and red cabbage: Using both varieties gives your slaw a gorgeous purple hue and varying textures that make each bite interesting
• Corn or flour tortillas: Warm them properly because a cold tortilla can make even the most perfect fish taste sad and uninspired

Instructions

Mix your slaw base:

Toss together the shredded cabbages, carrot, and fresh cilantro in a large bowl until everything is evenly distributed and colorful.

Whisk the dressing:

Combine mayonnaise, lime juice, honey, salt, and pepper in a small bowl, then pour it over your vegetables and toss until everything is lightly coated.

Blend the seasoning:

Mix smoked paprika, thyme, oregano, cayenne, garlic powder, onion powder, black pepper, and salt in a small bowl if you are making your own blend.

Prep the fish:

Pat your fillets completely dry with paper towels, brush with olive oil and melted butter, then press the seasoning generously onto both sides.

Get your skillet seriously hot:

Heat a cast iron skillet over medium-high heat until it is smoking slightly, then add fish and cook for about 3 minutes per side until deeply blackened.

Rest and break:

Let the fish rest for 2 minutes off the heat, then use a fork to break it into large, tempting chunks.

Make the sauce:

Stir together sour cream, lime juice, and hot sauce until smooth and adjust to your preferred heat level.

Build your tacos:

Place slaw on warm tortillas, top generously with fish, drizzle with sauce, and serve immediately with lime wedges on the side.

Save to Pinterest

These tacos have become my go-to when friends visit because everyone can customize their own toppings and the flavor combination never fails to impress. I love watching people take that first bite and immediately reach for another taco.

Getting the Perfect Sear

Your pan needs to be properly hot before adding any fish because that intense heat is what creates the beautiful dark crust. I usually let my skillet warm up for at least 5 minutes over medium-high heat, and sometimes I test it with a single drop of water to make sure it sizzles violently and evaporates instantly. A properly blackened fish fillet should look almost burnt in places, but that dark exterior protects the tender, flaky flesh inside.

Make-Ahead Magic

The slaw actually improves after sitting for an hour or two because the cabbage softens slightly and the flavors meld together beautifully. You can mix the seasoning blend in bulk and store it in an airtight container for future quick meals. Just do not dress the slaw more than a few hours ahead or it will become soggy instead of crisp and refreshing.

Serving Suggestions

A cold lager or crisp white wine like Sauvignon Blanc cuts through the rich spices and creamy elements perfectly. I like to serve these with extra lime wedges on the table so everyone can add as much or as little acidity as they prefer.

• Sliced avocado adds creaminess that tames the heat beautifully
• Pickled red onions bring a bright tang that complements the smoky fish
• Fresh pico de gallo adds a burst of freshness to each bite

Save to Pinterest

These fish tacos bring such incredible flavor to the table with minimal effort, and the combination of textures keeps everyone coming back for more. Enjoy every spicy, smoky, refreshing bite.

Recipe Questions & Answers

→ What type of fish works best for blackened fish tacos?

Firm white fish like tilapia, cod, or catfish hold up well to blackening and provide a mild flavor that complements the spices.

→ How is the blackened seasoning made?

It's a blend of smoked paprika, thyme, oregano, cayenne pepper, garlic and onion powders, black pepper, and salt, delivering a smoky and spicy taste.

→ Can I substitute the tortillas used in these tacos?

Yes, you can use soft corn or flour tortillas, warmed gently before assembling the tacos for best texture.

→ What is a good way to prepare the slaw for these tacos?

Combine shredded green and red cabbage with carrot and cilantro, then toss with a lime mayonnaise dressing for a fresh, tangy crunch.

→ How do I add extra heat to these fish tacos?

Incorporate more cayenne pepper into the seasoning or add sliced jalapeños to the slaw or sauce for additional spice.