Louisiana Blackened Fish Tacos (Print Version)
Smoky blackened fish paired with fresh slaw and zesty sauce inside warm tortillas.
# What You Need:
→ Fish
01 - 1 lb firm white fish fillets such as tilapia, cod, or catfish
02 - 2 tbsp olive oil
03 - 1 tbsp melted butter
04 - 2 tbsp blackened seasoning blend
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
→ Taco Assembly
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 Make It:
01 - Combine shredded green and 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 until evenly coated. Refrigerate until ready to serve.
02 - Combine smoked paprika, dried thyme, dried oregano, cayenne pepper, garlic powder, onion powder, black pepper, and salt in a small bowl. Stir until thoroughly blended.
03 - Pat fish fillets completely dry with paper towels. Brush both sides with olive oil and melted butter. Generously sprinkle blackened seasoning and salt on both sides, pressing gently to adhere.
04 - Heat a cast iron or heavy skillet over medium-high heat until very hot. Add seasoned fish fillets and cook for 2 to 3 minutes per side until a dark crust forms and fish is 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 in a small bowl until smooth and well combined.
06 - Warm tortillas in a dry skillet or microwave. Place a portion of slaw on each tortilla, top with chunks of blackened fish, and drizzle with cream sauce. Serve immediately with lime wedges.
# Expert Hints:
01 -
- The smoky spice crust creates incredible texture without deep frying
- Everything comes together in under 30 minutes but tastes like you spent all day cooking
- The cool slaw and creamy sauce perfectly balance the heat
02 -
- Your pan needs to be properly hot before adding the fish or you wont get that signature blackened crust
- Let the fish rest for a couple minutes after cooking so it stays moist when you break it into chunks
- Warm your tortillas directly over a gas flame for the best texture and flavor
03 -
- Turn on your exhaust fan before you start cooking—the high heat creates quite a bit of smoke
- Dont move the fish around in the pan, let it develop a proper crust before flipping