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Blackened Fish Tacos with Creamy Coleslaw

Spice-rubbed blackened fish tacos with tangy Greek yogurt coleslaw. Quick, flavorful, perfect for weeknight meals
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 8 tacos
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

For the Blackened Seasoning:
  • 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
  • ½-1 t. cayenne pepper adjust for heat
For the Coleslaw:
  • 3 c. green cabbage thinly sliced
  • 1 c. red cabbage thinly sliced
  • 1 large carrot shredded
  • Optional: ½ c. kale leaves finely chopped
  • ⅓ 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
For the Tacos:
  • 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 tortillas or gluten-free
  • Optional: Creamy avocado sauce for drizzling

Equipment

  • cast iron pan

Method
 

  1. Make blackened seasoning: Combine onion powder, garlic powder, smoked paprika, thyme, oregano, salt, pepper, and cayenne in a small bowl. Stir well and set aside.
  2. Make coleslaw: Add sliced green and red cabbage, kale (if using), and shredded carrot to a large bowl. In a smaller bowl, whisk together Greek yogurt, apple cider vinegar, cumin, Dijon mustard, and lime juice. Pour over vegetables, season with salt and pepper, and toss to coat. Set aside.
  3. Season fish: Generously season both sides of mahi-mahi with blackened seasoning, rubbing to cover entire surface and help it adhere. Slice fish into bite-sized pieces. (You can slice first then season, but coating is easier if you season the whole fillet first.)
  4. Cook fish: Heat olive oil in a large cast iron or heavy skillet over medium heat. Once hot, add seasoned fish. Cook until opaque and flaky, 3-4 minutes per side. Don’t move the fish around – let it develop that blackened crust!
  5. Warm tortillas: Heat tortillas according to package directions (skillet, microwave, or directly over gas flame).
  6. Assemble tacos: Divide coleslaw and blackened fish evenly between 8 tortillas. Top with sliced radishes and fresh cilantro. Drizzle with avocado sauce if using. Serve immediately.