Save to Pinterest This dish features white fish fillets coated in a spicy Cajun seasoning and seared to achieve a flavorful blackened crust. Served tucked into warm tortillas, it's complemented by a crunchy cabbage and carrot slaw dressed with lime and mayonnaise. A tangy crema made from sour cream, lime juice, and smoked paprika adds a smooth, zesty finish. Quick to prepare, it’s a vibrant combination of textures and Southern-inspired flavors perfect for a light main course.
The first time I made blackened fish, I set off my smoke alarm and had every window open in the middle of winter. My husband walked in to find me fanning the kitchen door, laughing so hard I could barely explain that dinner was actually going to be amazing. Now I know to turn on the exhaust fan before I even start seasoning the fish. Those smoky, spicy flakes nestled in warm tortillas have become a Friday night tradition we crave all week long.
Last summer, I made these for a backyard cookout and my friend Sarah who claims to hate fish went back for thirds. She kept asking what I put in the slaw because the crunch against the tender spiced fish was addictive. Now whenever we have people over, someone inevitably asks if Im making those tacos again. Watching reluctant fish eaters convert is still one of my favorite kitchen victories.
Ingredients
- White fish fillets: Choose firm, mild fish like snapper or cod that holds up well to high heat cooking and generous seasoning
- Cajun seasoning: This blend of paprika, garlic powder, and cayenne creates that signature dark crust and smoky flavor profile
- Shredded cabbage: The crunch and slight sweetness provide the perfect texture contrast to tender spiced fish
- Lime juice: Fresh acidity cuts through the rich spices and brightens every single bite
- Sour cream: Creates a cooling element that tames the heat while adding luxurious creaminess
- Corn tortillas: Warm, slightly charred tortillas embrace all the components without falling apart
Instructions
- Prepare the fish:
- Pat those fillets completely dry with paper towels because moisture is the enemy of a good sear. Brush with olive oil and press the Cajun seasoning into both sides so it really sticks.
- Mix the slaw:
- Toss cabbage and carrots with lime juice and mayo until everything is lightly coated. Let it hang out while you cook so the flavors meld and the cabbage softens just slightly.
- Whisk the crema:
- Combine sour cream with lime juice and smoked paprika until smooth and creamy. Taste and adjust salt because this is your cooling sauce balance point.
- Sear the fish:
- Get your skillet smoking hot over medium-high heat and add the fish. Let it develop a dark crust for 3-4 minutes before flipping—resist the urge to move it around.
- Warm the tortillas:
- Heat them directly in a dry skillet for about 30 seconds per side until pliable and lightly charred. Stack them on a plate and cover with a clean towel.
- Assemble the tacos:
- Pile slaw onto warm tortillas, top with flaky blackened fish, and drizzle generously with crema. Squeeze fresh lime over everything right before eating.
Save to Pinterest These tacos appeared on our dinner table during a particularly stressful week at work, something quick but still special. Sitting at the counter, taco juice running down my wrist, I realized comfort food does not always need hours of simmering. Sometimes it is just about bold spices and fresh ingredients coming together fast.
Choosing Your Fish
I have tested almost every white fish variety and found that sustainable options like wild-caught cod or snapper work beautifully. Avoid delicate fillets like sole that will disintegrate under aggressive seasoning and high heat. Frozen fish thawed overnight in the fridge actually cooks more evenly than fresh because the moisture distribution is more consistent.
Building Your Slaw
The slaw needs to sit for at least 15 minutes to soften the raw cabbage bite while maintaining crunch. I sometimes add thinly sliced radish for extra peppery bite or diced jicama for refreshing sweetness. Do not dress the slaw too heavily—a little goes a long way because the fish and crema bring plenty of flavor.
Serving Suggestions
Set up a taco bar with small bowls of pickled red onions, sliced avocado, and hot sauce so everyone can customize. A cold beer or crisp white wine with plenty of acid cuts through the spices perfectly. Keep extra tortillas warm because people always reach for seconds.
- Serve with Mexican rice or charred street corn on the side
- Prepare all components ahead and assemble just before eating
- Warm your plates slightly so the tacos stay hot longer
Save to Pinterest There is something deeply satisfying about food that hits every flavor and texture note in one handheld package. These tacos are weeknight magic.
Recipe Questions & Answers
- → What fish types work best for blackening?
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Firm white fish like tilapia, snapper, or cod are excellent choices as they hold up well to the blackening process without falling apart.
- → How do I achieve a perfect blackened crust on the fish?
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Use a hot skillet or cast-iron pan, and cook the seasoned fish undisturbed for 3–4 minutes per side until a dark, flavorful crust forms.
- → Can I prepare the slaw ahead of time?
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Yes, mixing the cabbage, carrots, cilantro, lime juice, and mayo a few hours in advance helps the flavors meld nicely while keeping the slaw crisp.
- → What alternatives exist for the crema?
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You can substitute Greek yogurt for sour cream or add a dash of hot sauce for extra kick in the crema blend.
- → How should the tortillas be warmed?
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Warm tortillas briefly in a dry skillet, or wrap in foil and heat in a low oven to keep them soft and pliable for wrapping.
