Description
These spicy, smoky, and creamy blackened Cajun fish tacos are a fast, flavorful weeknight dinner ready in under 20 minutes. Perfect for picky eaters and budget-conscious cooks, this recipe features a homemade blackening spice rub, creamy lime slaw, and tender white fish.
Ingredients
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon white pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1.5 pounds white fish fillets (tilapia or cod)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil or avocado oil
- 8–10 small flour tortillas
- 2 cups shredded cabbage (green or purple)
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
- 1 medium avocado, sliced
- Hot sauce (optional, to taste)
Instructions
- In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, white pepper, kosher salt, and black pepper. Stir well to create the blackening rub.
- Pat the fish fillets completely dry with paper towels. Season lightly with salt if desired, then coat both sides generously with the blackening spice rub, pressing it into the fish to adhere.
- In a medium bowl, combine shredded cabbage, mayonnaise, lime juice, lime zest (optional), chopped cilantro, and a pinch of salt. Stir until cabbage is evenly coated. Adjust seasoning to taste and set aside.
- Place a cast iron skillet or heavy stainless steel pan over medium-high heat until shimmering hot with a slight wisp of smoke.
- Add butter and oil to the hot pan. Swirl to coat the bottom and let the butter melt and foam without burning.
- Carefully place the seasoned fish fillets in the pan. Do not crowd the pan; cook in batches if necessary. Cook undisturbed for 3-4 minutes until a dark crust forms.
- Flip the fish and cook for another 3-4 minutes until opaque and flaking easily with a fork.
- While the fish cooks, warm the tortillas in a dry skillet for 30 seconds per side or in the microwave for 10 seconds wrapped in a damp paper towel.
- Break the cooked fish into large chunks or keep whole. Assemble tacos by placing warm tortillas, a scoop of creamy lime slaw, blackened fish, and sliced avocado. Drizzle with hot sauce if desired and serve immediately.
Notes
Pat the fish dry thoroughly to ensure the spice rub adheres and creates a crust rather than steaming. Do not crowd the pan to maintain high heat for proper blackening. The slaw can be made ahead of time and stored in the fridge for up to 3 days. Leftover fish keeps for 2 days in the fridge; reheat in a skillet to restore crispiness. Avoid microwaving the fish as it becomes rubbery.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 taco with slaw and
- Calories: 280
- Sugar: 3
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 2
- Protein: 18
Keywords: blackened fish tacos, cajun fish tacos, weeknight dinner, quick fish recipe, tilapia tacos, healthy tacos, 20 minute meals, family friendly dinner