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Blackened Fish Tacos with Cilantro Slaw

Blackened Fish Tacos with Cilantro Slaw for Flavor Lovers

Savor these Blackened Fish Tacos with Cilantro Slaw, a flavor-packed delight perfect for taco night.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 207
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 pound Cod Thick-cut fish; substitute with haddock or tilapia if preferred.
  • 2 tablespoons Olive oil Adds moisture and helps cook the fish evenly.
  • 1 tablespoon Unsalted butter Enriches flavor; can be replaced with more olive oil for a dairy-free option.
  • 2 teaspoons Chili powder Adds heat and depth; adjust the amount for desired heat level.
  • 1 teaspoon Paprika Provides smokiness and color; swap with smoked paprika for enhanced flavor.
  • 1 teaspoon Ground cumin Imparts an earthy flavor profile.
  • 1 teaspoon Garlic powder Adds savory flavor; fresh garlic can be used as an alternative.
  • 1 teaspoon Onion powder Enhances overall taste; avoid if sensitive to onion.
  • 1/2 teaspoon Black pepper Basic seasoning; opt for fresh ground pepper for quality.
  • 1/2 teaspoon Salt Basic seasoning.
  • 1/4 teaspoon Cayenne pepper For additional heat; can be omitted for a milder version.
For Assembly
  • 8 pieces Tortillas Use 6-inch corn or flour tortillas, or opt for gluten-free varieties.
  • 2 cups Shredded cabbage Offers crunch; mix red and green for added color.
  • 1 tablespoon Lime juice Brightens flavors; fresh lime is preferred.
  • 1/2 cup Cilantro Provides freshness; omit for a non-cilantro version.
For the Sriracha Mayo
  • 1/2 cup Low-fat mayonnaise Acts as the base for a creamy sriracha mayo; Greek yogurt can be a healthier substitute.
  • 2 tablespoons Sriracha Adds a spicy kick; adjust according to heat tolerance.
  • 1 teaspoon Sugar Balances flavors in the mayo; can substitute with honey or agave syrup.

Equipment

  • Skillet
  • mixing bowl
  • Small bowl

Method
 

Step‑by‑Step Instructions
  1. In a small bowl, mix together chili powder, paprika, ground cumin, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
  2. Take your thick-cut cod fillets and generously rub the prepared spice mixture all over the fish. Let the fish rest for about 10 minutes.
  3. In a large skillet, heat olive oil and unsalted butter over medium-high heat until the butter is melted and bubbling.
  4. Carefully place the seasoned cod in the pan and cook for 4-5 minutes on one side without moving. Then flip and cook for an additional 4-5 minutes.
  5. Combine shredded cabbage, lime juice, cilantro, salt, and pepper in a mixing bowl and toss together until evenly coated.
  6. Whisk together mayonnaise, lime juice, sriracha, and sugar in a small bowl until smooth.
  7. Warm tortillas in a dry pan or microwave, then lay the blackened fish on each tortilla, add cilantro slaw and drizzle with sriracha mayo.
  8. Serve immediately with lime wedges for freshness.

Nutrition

Serving: 1tacoCalories: 207kcalCarbohydrates: 20gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Use freshly squeezed lime juice and high-quality spices for maximum flavor. You can make the slaw and mayo in advance but assemble tacos before serving for best texture.

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