Blackened Fish Tacos with Cabbage Slaw

Name: The Best Blackened Fish Tacos
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ½ cup Greek yogurt, (or avocado oil mayo for dairy-free); 1 small avocado, (or ½ large); ½ fresh jalapeno, (seeds removed for less spicy option); 3 limes, (juiced); ½ teaspoon sea salt; cracked black pepper, (to taste); ½ head purple cabbage, (roughly chopped); ½ head green cabbage, (roughly chopped); 1 cup matchstick carrots; 1 head, (or about 1 cup roughly chopped fresh cilantro); 3 limes, (juiced); 2 tablespoons chili powder; 1 tablespoon paprika; 1 tablespoon garlic; 1 teaspoon onion powder; ½ teaspoon cumin; ½ teaspoon sea salt; ¼ teaspoon ground black pepper; 1½ pounds white fish, (snapper, cod, etc., sliced into 2-inch strips); ¼ cup butter, olive oil, avocado oil, or coconut oil, (for frying); Grain-free tortillas, (warmed); Fresh cilantro, (for garnish); Fresh jalapeno, (sliced thin, for garnish); 1 lime, (quartered, for garnish); Pinch sea salt, (for garnish)

No need to pay for dinner out at your favorite Mexican restaurant: Our fast, fresh, and healthy Blackened Fish Tacos are even better at home!

Blackened fish tacos on a round plate garnished with cilantro and a lime wedge. The plate is on a teal surface with a glass of ice water and a light blue linen draped in the top right corner.

The combination of flaky spiced fish and crunchy coleslaw wrapped in a tortilla — topped with whatever combination of colorful fresh, spicy, and creamy fixings each person at your table likes — is pretty unbeatable. That’s why you’ll find a version of fish tacos on the menu at so many Mexican taquerias and Tex-Mex restaurants around the country.

Fish tacos originated in Mexico’s Baja California Sur peninsula, which is surrounded by the seafood-rich Pacific Ocean and the Sea of Cortez. The blackened fish tacos with slaw that we know and love today are probably Americanized versions that got popular north of the border, but their origins are purely southern Baja.

Our fast-and-fresh recipe is perfect for those nights when you’re not sure you have time to make a healthy dinner, and you start looking for that stack of take-out menus. From start-to-finish, these crowd-pleasing fish tacos are on the table in 30 minutes flat. That’s even faster than you could get dinner delivered!

Looking for more taco recipes? Be sure to check out our crispy taco trio: crispy ground beef tacos, shredded chicken tacos, and black bean tacos.

Why You’ll Love This Recipe

Taqueria-style tacos on your table in just 30 minutes
Easy to customize to different food preferences and diets
It’s easy to make more blackening rub and creamy avocado sauce to eat with countless other dishes
Options for taco toppings are endless! Cotija cheese, pickled red onions, sliced avocado…we could go on and on.

Blackened Fish Tacos with Slaw Recipe Ingredients

Here’s everything you need to make this restaurant-style fish taco recipe. Find ingredient notes (including substitutions and swaps) below.

Blackened fish taco ingredients on a grey and white marble surface.

For the Slaw

½ cup Greek yogurt (or avocado oil mayo for dairy-free)
1 small avocado
½ of a fresh jalapeno
3 limes
½ teaspoon of sea salt
Cracked black pepper, to taste
½ head of purple cabbage, roughly chopped
½ head of green cabbage, roughly chopped
1 cup of matchstick carrots
1 head of roughly chopped fresh cilantro

For the Blackened Rub

2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon sea salt
¼ teaspoon ground black pepper

For the Tacos

1½ pounds white fish (snapper, cod, etc.), sliced into 2-inch strips
3 limes, juiced
¼ cup butter, olive oil, coconut oil, or avocado oil (for frying)
Tortillas, warmed
Fresh cilantro, for garnish
Fresh jalapeno, sliced thin, for garnish
1 lime, quartered, for garnish
Pinch of sea salt, for garnish

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

Tortillas – you can absolutely use any tortillas you love most. Grain-free (we used Siete brand), corn, and flour will all work beautifully! There’s also info about making perfectly pliable jicama tortillas in the Fed & Fit book.
Go dairy-free – just check out our dairy-free options for Greek yogurt and butter in the recipe for a dairy-free meal.

How to Make Blackened Fish Tacos

This process is easy-peasy! You’ll start by making the slaw, then cooking the fish, and then assembling your tacos. The entire process, from start to finish, takes less than 30 minutes. Here’s the step-by-step:

Avocado crema in a blender on a grey and white marble surface.

Avocado cream cole slaw in a large glass bowl on a grey and white marble surface.

Step 1: Place the yogurt, avocado, lime juice, salt, and pepper in a blender or mason jar (big enough for an immersion blender), and blend on high for 1 to 2 minutes, or until smooth.

Step 2: Toss the dressing with the chopped cabbage, carrots, and cilantro until fully combined, then refrigerate until ready to use.

Cod in a large glass bowl next to a smaller glass bowl in lime juice.

Small white bowl with blackened seasoning.

Step 3: Place the fish in a large bowl and cover it with the lime juice. Let marinate for 5 to 10 minutes, but no longer than 20 minutes. Once finished, drain the lime juice off once finished and set the fish aside.

Step 4: While the fish marinates, make the seasoning. In a medium-sized bowl, add the blackened rub ingredients together and whisk to combine.

Cod filets coated in blackened seasoning in a large skillet with butter that has been cooked and seared on one side.

Step 5: Add the cooking fat to a large skillet over medium-high heat. Dip each piece of fish into the blackened rub and coat well on all sides. Place the seasoned fish in the hot oil, cooking each side for about 3 minutes, or until flaky and white. Transfer the cooked fish to a separate bowl or plate and repeat for the rest of the batch.

Step 6: Place the fish in the tortilla of your choice, then top with the slaw, additional chopped cilantro, jalapeno, lime juice, and a sprinkle of sea salt. Serve and enjoy!

Recipe Tips

Don’t over-marinate the fish! The acid in the lime juice will actually cook the raw fish if left for too long, making it tough. Don’t let the fish sit in the marinade for more than 20 minutes.
Don’t want to make your own blackening seasoning? Use ⅓-cup of store-bought seasoning instead.
If your fish sticks to the pan, release it by adding a little bit more oil. (The fish is more likely to stick if you try to flip it too soon. When it’s ready to be flipped, it’ll release more easily.)
Double the recipes for the creamy avocado slaw and/or blackening seasoning. Both are super versatile recipes that can be used to make a huge range of dishes.

How to Serve

To plate, lay down a couple tortillas and layer each with a few pieces of blackened fish, the slaw, and top with fresh cilantro, jalapeno, fresh lime, a pinch of sea salt, and whatever other toppings you’d like.

How to Store and Reheat

If you have leftover fish tacos, it’s best to store each component (tortillas, slaw, and blackened fish) separately. Reheat the fish in a skillet on the stovetop until just warmed through.

Two plates of blackened fish tacos on round plates garnished with cilantro and a lime wedge. The plates are on a teal surface with glasses of ice water and a light blue linen draped in the top right corner. There is a small, wooden serving bowl with lime wedges and a white bowl with avocado cream with a bronze spoon.

Frequently Asked Questions

What Type of Fish is Best for Fish Tacos?

We recommend heading to your fish market and asking the fishmonger for their best deal on wild caught (or sustainable) white, flaky fish. Cod, flounder, red snapper, or grouper would all make good choices.

How Do You Make Your Own Blackening Seasoning?

Our easy recipe results in a homemade blackening seasoning blend that’s perfectly garlicky, salty, peppery, and spiked with cumin, paprika, and chili powder. But this rub is also super customizable: feel free to add some dried Mexican oregano, or a pinch of cayenne for extra heat. While you’re at it, double, triple, or quadruple the recipe so you have more of the rub for grilled chicken or shrimp another night. The seasoning blend will store in an airtight container for up to three months.

What Are the Best Toppings for Fish Tacos?

While the slaw is our very favorite taco topper, you can definitely get creative and top to your heart’s desire. Some of our best fish taco topping ideas are: Pico de gallo, Mango salsa, Crumbled cotija cheese, Pickled onions, Sliced avocado, Spicy jalapeno ranch, Sour cream, and Pineapple salsa.

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If you tried our Blackened Fish Tacos with Cabbage Slaw, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!

Blackened Fish Tacos with Cabbage Slaw

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