Louisiana Blackened Fish Tacos (Printable)
Smoky blackened fish paired with crisp slaw and creamy sauce, wrapped in warm tortillas with a hint of lime.
# What You 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
→ Taco Assembly
22 - 8 small corn or flour tortillas, warmed
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
# 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 until evenly coated. Refrigerate until serving.
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 additional salt on both sides, pressing gently to adhere.
04 - Heat a cast iron skillet over medium-high heat until smoking hot. Add seasoned fish fillets and cook for 2–3 minutes per side until deeply blackened and fish flakes easily with a fork. Remove from heat and let rest for 2 minutes, then break into large chunks.
05 - Whisk together sour cream (or Greek yogurt), lime juice, and hot sauce if using until smooth and combined.
06 - Place generous portion of slaw on each warmed tortilla. Top with chunks of blackened fish. Drizzle with creamy sauce and serve immediately with fresh lime wedges.
# Expert Advice:
01 -
- The contrast between hot, smoky fish and cool, crisp slaw is absolutely addictive
- Ready in under 30 minutes but tastes like it came from a restaurant kitchen
02 -
- The smoke is normal and necessary, but do open your windows and turn on your exhaust fan
- Do not move the fish around once it hits the pan, let it develop that crust undisturbed
03 -
- Dry your fish thoroughly with paper towels, any moisture on the surface will prevent proper searing
- Let the fish rest for a couple minutes after cooking, this keeps it juicy when you break it into chunks