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Fish Tacos · Blackened Skillet

Blackened Fish Tacos with Lime Slaw

Spice-crusted white fish seared in a hot skillet, flaked into warm corn tortillas with a bright cabbage slaw and a creamy lime sauce.

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Prep
15 min
Cook
10 min
Total
25 min
Serves
4 · 12 tacos
Level
Easy

Ingredients

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

To serve

  • 12 small corn tortillas
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Cook to 145°F inside (check with a thermometer).

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.
  7. 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.
  8. Move the fish to a plate and break it into large flakes with a fork.
  9. Wipe out the skillet and warm the tortillas in it over medium heat, about 30 seconds per side. Stack them in a clean towel.
  10. Fill each tortilla with fish, slaw and avocado, then drizzle with the lime sauce. Serve with lime wedges.

Tip: Blackening is smoky. Open a window and run the fan.

Tip: Corn tortillas are usually gluten-free; check the package if that matters to you.

Tip: A bag of coleslaw mix can replace the sliced cabbage.

Storage: Store fish, slaw and sauce separately in the fridge up to 2 days.

Estimated nutrition per serving: 600 calories · protein 37 g · carbohydrates 43 g · fiber 10 g · sugars 3 g · fat 33 g (saturated 5 g) · sodium 800 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 19 of 19 ingredients.