Louisiana Blackened Fish Tacos (Printable)
Smoky blackened fish combined with crisp slaw and creamy lime sauce in warm tortillas.
# 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 blend
05 - 1/2 tsp salt
→ Blackened Seasoning Blend
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
→ Crisp 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 fresh lime juice
20 - 1/2 tsp honey
21 - Salt and freshly ground black 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 fresh lime juice
25 - 1/2 tsp hot sauce (optional)
26 - Fresh lime wedges for serving
# How to Make It:
01 - Combine green cabbage, red cabbage, carrot, and cilantro in a large mixing bowl. Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Pour dressing over vegetables and toss until evenly coated. Refrigerate until ready to assemble.
02 - Combine smoked paprika, dried thyme, dried oregano, cayenne pepper, garlic powder, onion powder, black pepper, and salt in a small bowl. Mix thoroughly until well blended. Alternatively, use 2 tbsp of store-bought blackened seasoning.
03 - Pat fish fillets completely dry with paper towels. Brush both sides with olive oil and melted butter mixture. Generously sprinkle blackened seasoning and salt over both sides of each fillet, 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 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) in a small bowl until smooth and well combined.
06 - Place a 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 on the side.
# Expert Suggestions:
01 -
- The spice crust creates this incredible crispy exterior that gives way to flaky, tender fish in every bite
- You get that restaurant-quality smoky flavor without needing any fancy equipment beyond a good hot skillet
02 -
- The pan needs to be properly hot before adding the fish, or you'll end up steaming instead of blackening and the coating won't get that gorgeous crust
- Don't be alarmed by the smoke and the dark color on the fish, that's exactly what you want and it's not burned
03 -
- Turn on your exhaust fan and open a window before you start cooking, because proper blackening creates some serious smoke
- If your seasoning mixture seems too thick to adhere, press it firmly onto the fish with your hands rather than trying to sprinkle it