Blackened Fish Tacos Recipe
Are you looking to spice up Taco Tuesday with something a little more interesting than your usual fare? Look no further! Our Blackened Fish Tacos Recipe adds an extra layer of zesty, smoky flavor that will have everyone clamoring for seconds.
Don’t be intimidated by the “blackening” process – our foolproof method is easy enough for novice cooks and makes delicious and flaky fish tacos bursting with flavor every time! So break out the frying pan, take a breather from routine taco recipes, and get ready for a seafood feast like never before.
- 2 T. extra virgin olive oil
- 18-20 oz. mahi-mahi or other firm white fish
- 4-5 large radishes, trimmed and thinly sliced
- 3 T. fresh cilantro leaves, chopped
- 8 8-inch corn or gluten-free tortillas
Blackened Seasoning Ingredients
- 1 T. onion powder
- 1 T. garlic powder
- 1½ T. smoked paprika
- 1 T. dried thyme
- 1 T. dried oregano
- 2 t. sea salt
- 1 t. black pepper
- ½ t. - 1 t. cayenne pepper
- 3 c. green cabbage, thinly sliced
- 1 c. red cabbage, thinly sliced
- Optional: ½ c. kale leaves, finely chopped
- 1 large carrot, shredded
- 1/3 c. Greek yogurt
- 1 T. apple cider vinegar
- ¾ t. ground cumin
- ¾ t. spicy Dijon mustard
- 1 T. fresh lime juice
- Sea salt and black pepper, to taste
- Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
- To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
- Add the olive oil to a large cast iron or other skillet over medium heat. Once heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
- To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. If desired, drizzle some Creamy Avocado Sauce on top. Enjoy!
Time-Saving Tip: Use one 12-oz. bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time.
Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.