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Blackened Fish Tacos with Lime Slaw

Ingredients · Serves 4 · Prep 15 min · Total 25 min

  • Slaw
  • 3 cups green cabbage, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • ¼ tsp kosher salt
  • Lime sauce
  • ⅓ cup mayonnaise
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional)
  • Fish
  • 1 ½ lb white fish fillets, firm, such as cod, mahi-mahi or halibut, 1 inch thick
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ¼ tsp cayenne
  • 1 tsp kosher salt
  • 2 tbsp vegetable oil, divided
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Blackened Fish Tacos with Lime Slaw

Ingredients, continued

  • To serve
  • 12 small corn tortillas
  • 1 avocado, sliced
  • 1 lime, cut into wedges
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Blackened Fish Tacos with Lime Slaw

Steps

  1. In a bowl, toss the cabbage, cilantro, lime juice, olive oil and salt. Set aside.
  2. In a small bowl, stir together the mayonnaise, lime juice and hot sauce.
  3. In another small bowl, mix the paprika, cumin, garlic powder, onion powder, oregano, cayenne and salt.
  4. Pat the fish very dry. Rub it with 1 tablespoon of the oil, then press the spice mix onto all sides.
  5. Turn on your vent fan. Heat the remaining oil in a cast iron skillet over medium-high heat until shimmering.
  6. Lay the fish in the pan and cook without moving it until a dark crust forms.
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Blackened Fish Tacos with Lime Slaw

Steps, continued

  1. Flip carefully with a fish spatula and cook until the fish is opaque, flakes easily and reaches 145°F (63°C) in the thickest part.
  2. Move the fish to a plate and break it into large flakes with a fork.
  3. Wipe out the skillet and warm the tortillas in it over medium heat, about 30 seconds per side. Stack them in a clean towel.
  4. Fill each tortilla with fish, slaw and avocado, then drizzle with the lime sauce. Serve with lime wedges.
  5. Cook to 145°F inside (check with a thermometer).