Pin it This dish features firm white fish seasoned with a smoky, spicy blend then seared to a crisp exterior. Served in warm corn or flour tortillas, each taco is topped with a vibrant slaw of green and red cabbage, carrot, and fresh cilantro dressed with a creamy blend of mayonnaise, lime, and honey. A tangy sauce made from sour cream or Greek yogurt with lime juice and optional hot sauce adds a zesty finish. The balance of smoky, tangy, and fresh elements captures the bold, flavorful spirit of Louisiana cuisine.
Preparation involves making the slaw and sauce, seasoning and blackening the fish in a hot skillet, then assembling all components in tortillas. This easy-to-make main dish offers layered textures and bright flavors with a touch of heat, perfect for a quick weeknight meal or casual gathering.
My friend Sarah from Baton Rouge first made these for me during a Mardi Gras party years ago. She'd commandeered the tiny apartment kitchen with a cast iron skillet smoking like crazy, laughing as she flipped fish fillets that smelled like heaven and fire all at once. We ate them standing up around the counter, and I've been chasing that perfect balance of crunch and heat ever since.
Last summer I made these for a backyard dinner when my cousin visited from Seattle. She's usually skeptical about anything spicier than black pepper, but after watching me cook the fish with all the windows open, she tried one taco and went back for seconds. Now she texts me every few weeks asking for the seasoning recipe.
Ingredients
- Firm white fish fillets: Tilapia, cod, or catfish work beautifully because they hold their shape during high heat cooking
- Blackened seasoning: This blend of paprika, thyme, and cayenne creates that signature Louisiana flavor—make it fresh if you can
- Olive oil and butter: The combination helps the seasoning adhere and adds richness while preventing the fish from drying out
- Cabbage slaw: The crunch and slight sweetness provide the perfect contrast to the spicy fish
- Lime: Fresh lime juice brightens everything and cuts through the rich elements
Instructions
- Get the slaw ready first:
- Toss both cabbages, carrot, and cilantro together, then whisk mayo with lime juice and honey for a dressing that's creamy but still light
- Mix your blackened seasoning:
- Combine smoked paprika, thyme, oregano, cayenne, garlic and onion powder, black pepper, and salt in a small bowl
- Prep the fish for searing:
- Pat your fillets completely dry, brush with oil and butter, then press the seasoning generously onto both sides
- Sear it hot and fast:
- Get your cast iron screaming hot over medium-high heat, cook fish 2 to 3 minutes per side until deeply blackened and flaky
- Whip together the sauce:
- Stir sour cream with lime juice and hot sauce until smooth and tangy
- Build your tacos:
- Pile slaw on warm tortillas, top with chunks of fish, drizzle with sauce, and squeeze fresh lime over everything
Pin it These tacos have become my go-to for casual dinners because they make everyone feel like they're eating something special. Last week my neighbor smelled the spices through our open windows and showed up with a six pack of beer, asking hopefully if there was enough to share.
Getting the Right Heat Level
I've learned that everyone handles spice differently, so I usually make the seasoning as written and keep extra hot sauce on the side. The cayenne provides a nice background warmth without overwhelming the other flavors.
Making It Ahead
The slaw actually gets better after an hour in the fridge, and you can mix the seasoning days in advance. Just cook the fish right before serving, because that hot, crispy crust is the whole point.
Perfect Pairings
A cold lager cuts through the spice perfectly, and I've found that a light white wine works surprisingly well too. The tangy slaw makes these substantial enough to stand alone without sides.
- Corn on the grill makes an excellent companion if you're feeding a crowd
- Black beans and rice round out the meal if you want something more filling
- Keep extra lime wedges handy because people will want to squeeze them over everything
Pin it There's something deeply satisfying about food that comes together this quickly but still feels like a celebration. I hope these tacos find their way into your regular rotation the way they've become a staple in mine.
Recipe FAQ
- → What type of fish works best for blackening?
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Firm white fish like tilapia, cod, or catfish hold up well to blackening, offering a flaky texture and mild flavor that complements the seasoning.
- → How do I achieve a proper blackened crust on the fish?
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Use a cast iron skillet heated very hot, brush fish with oil and butter, then press on blackened seasoning. Cook 2-3 minutes per side until a dark, crispy crust forms.
- → Can I prep the slaw in advance?
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Yes, the slaw can be made a few hours ahead. Toss the shredded vegetables with the dressing and refrigerate to let flavors meld and maintain crispness.
- → What sauces pair well with blackened fish tacos?
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A creamy lime-based sauce with sour cream or Greek yogurt adds cooling tanginess that balances the smoky spice of the fish.
- → Are there suitable substitutions for tortillas?
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Warm corn or flour tortillas work best, but you can try lettuce wraps for a low-carb alternative while keeping the fresh, handheld presentation.
