Louisiana Blackened Fish Tacos (Printable View)
Smoky blackened fish in tortillas with tangy cabbage slaw and zesty crema for bold Cajun flavors.
# What You Need:
→ For the Blackened Fish
01 - 1.3 lbs white fish fillets (tilapia, catfish, or cod)
02 - 2 tbsp olive oil
03 - 1 tbsp paprika
04 - 2 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried thyme
07 - 1 tsp dried oregano
08 - 1 tsp cayenne pepper
09 - 1 tsp ground black pepper
10 - 1 tsp salt
→ For the Slaw
11 - 2 cups finely shredded green cabbage
12 - 1 cup finely shredded red cabbage
13 - 1 small carrot, grated
14 - 2 tbsp chopped fresh cilantro
15 - 2 tbsp lime juice
16 - 1 tbsp mayonnaise
17 - Salt and pepper to taste
→ For the Crema
18 - 1/2 cup sour cream
19 - 1 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - Salt to taste
→ To Serve
23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Extra cilantro (optional)
# How-To Steps:
01 - Combine green cabbage, red cabbage, carrot, and cilantro in a large bowl. Whisk together lime juice, mayonnaise, salt, and pepper in a small bowl. Pour dressing over vegetables, toss thoroughly, and set aside to marinate.
02 - Combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt in a small bowl. Mix until evenly incorporated.
03 - Pat fish fillets completely dry with paper towels. Brush both sides generously with olive oil, then press evenly into the spice mixture to coat thoroughly on all surfaces.
04 - Heat a large cast-iron skillet or heavy pan over medium-high heat until smoking hot. Place fish in pan and cook for 2-3 minutes per side until deeply charred and fish flakes easily with a fork. Rest for 1 minute, then cut into bite-sized pieces.
05 - Whisk together sour cream, mayonnaise, lime juice, hot sauce if using, and salt until smooth and creamy. Adjust seasoning to taste.
06 - Place seasoned fish pieces into each warmed tortilla. Top generously with slaw, drizzle with crema, and garnish with additional cilantro. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The spice blend creates this incredible crust that locks in moisture while delivering that signature blackened char
- Everything comes together in under 40 minutes but tastes like you spent all day cooking
- The cool tangy slaw and crema perfectly balance the heat, so you get layers of flavor in every bite
02 -
- Your pan needs to be properly hot or you won't get that authentic blackened crust, turn on your exhaust fan and embrace the smoke
- Don't move the fish around once it hits the pan, let it develop that crust undisturbed or it'll stick and fall apart
- The slaw actually gets better if it sits for 15 to 20 minutes, so prep it first and let it marinate while you cook the fish
03 -
- If your spice blend seems too salty, add more paprika to balance it out without increasing heat
- Patting the fish completely dry before applying the rub is the secret to getting spices to stick without washing off