Louisiana blackened fish tacos (Printable)
Smoky blackened fish and crisp slaw combine in warm tortillas for a zesty, flavorful meal.
# What You'll Need:
→ Fish
01 - 1 lb firm white fish fillets (tilapia, cod, or catfish)
02 - 2 tbsp olive oil
03 - 1 tbsp melted butter
04 - 2 tbsp blackened seasoning
05 - 1/2 tsp salt
→ Blackened Seasoning
06 - 1 tsp smoked paprika
07 - 1 tsp dried thyme
08 - 1 tsp dried oregano
09 - 1/2 tsp cayenne pepper
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt
→ Slaw
14 - 2 cups shredded green cabbage
15 - 1/2 cup shredded red cabbage
16 - 1/4 cup shredded carrot
17 - 2 tbsp chopped fresh cilantro
18 - 2 tbsp mayonnaise
19 - 1 tbsp lime juice
20 - 1/2 tsp honey
21 - Salt and pepper to taste
→ Tacos
22 - 8 small corn or flour tortillas
23 - 1/2 cup sour cream or plain Greek yogurt
24 - 1 tbsp lime juice
25 - 1/2 tsp hot sauce (optional)
26 - Lime wedges for serving
# How-To Steps:
01 - Combine green cabbage, red cabbage, carrot, and cilantro in a large bowl. Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Toss dressing with vegetables and refrigerate until serving.
02 - Mix smoked paprika, dried thyme, dried oregano, cayenne pepper, garlic powder, onion powder, black pepper, and salt in a small bowl if not using store-bought seasoning.
03 - Pat fish fillets completely dry with paper towels. Brush with olive oil and melted butter. Sprinkle both sides generously with blackened seasoning and salt.
04 - Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot. Add fish fillets and cook for 2 to 3 minutes per side until well-blackened and cooked through. Remove from heat and let rest for 2 minutes, then break into large chunks.
05 - Mix sour cream or Greek yogurt with lime juice and hot sauce (if using) in a small bowl until smooth.
06 - Place slaw on each warmed tortilla, top with chunks of blackened fish, and drizzle with sauce. Serve with lime wedges.
# Expert Suggestions:
01 -
- The contrast between the spicy, charred crust and cool, tangy slaw creates layers of flavor that make each bite exciting
- These come together in about 30 minutes but taste like they came from a restaurant kitchen
- The seasoning blend keeps well in your pantry, so you can whip up blackened anything on busy weeknights
02 -
- Do not be afraid of the smoke when searing the fish because that charring is exactly what creates the authentic blackened flavor
- A truly hot skillet is nonnegotiable because insufficient heat will steam the fish instead of creating that signature crust
- Let your fish rest after cooking because cutting into it immediately causes all those precious juices to escape onto your cutting board
03 -
- Cast iron creates the best blackening effect, but a heavy stainless steel skillet will work if that is what you have
- Pat your fish extremely dry because any moisture on the surface will prevent proper seasoning adhesion and searing