Louisiana Blackened Fish Tacos

The first time I had blackened fish tacos was at this tiny dive bar in New Orleans where the air was thick with spices and laughter. I watched the chef sear fish in a cast iron skillet until the kitchen filled with this incredible smoky aroma that made my mouth water. Those flavors—spicy, tangy, fresh—all wrapped up in a warm tortilla, stuck with me for years. Now I make them at home whenever I need something that feels like a celebration but comes together in under an hour.

Last summer I made these for a backyard gathering and my friend who claims she hates fish went back for thirds. There is something magical about how the blackened seasoning turns simple fish into something extraordinary. Everyone was standing around the grill watching the fish sizzle and asking what smelled so good. Now whenever I have people over, someone always asks if I am making those tacos.

Ingredients

• White fish fillets: Tilapia, catfish, or cod work beautifully because they are mild enough to let the spices shine but sturdy enough to hold up during high heat cooking
• Paprika, garlic powder, onion powder: These form the backbone of the blackening rub and create that gorgeous deep red crust that looks and tastes amazing
• Cayenne pepper: This brings the heat so adjust based on your spice tolerance but do not skip it entirely or you will miss the signature blackened flavor
• Dried thyme and oregano: These add earthy herbal notes that balance the intense heat and create that authentic Cajun flavor profile
• Green and red cabbage: The combination gives you crunch and color while the slight sweetness from red cabbage pairs perfectly with the spicy fish
• Fresh cilantro: This bright herb cuts through the rich spices and adds a fresh pop that makes the whole dish sing
• Lime juice: You need this acidity in both the slaw and the crema to balance the rich spices and tie everything together
• Sour cream and mayonnaise: Together they create the perfect creamy base for the crema that cools down the heat without overpowering the fish
• Warm tortillas: Corn tortillas give you that authentic street taco vibe while flour tortillas are softer and more forgiving if you are new to folding tacos

Instructions

Get your slaw ready first:

Toss both cabbages, grated carrot, and cilantro in a large bowl. Whisk lime juice, mayonnaise, salt, and pepper in a small bowl, then pour over the vegetables and mix until everything is coated. Set it aside to let the flavors meld while you work on the fish.

Mix up your blackening magic:

Combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt in a small bowl. The mixture should smell absolutely incredible and that is exactly how you know you have got the proportions right.

Prep your fish for the heat:

Pat those fillets completely dry with paper towels—this step is crucial for getting that good crust. Brush both sides with olive oil, then press the spice mixture onto the fish until it is completely coated on all sides.

Sear it like you mean it:

Get your cast iron skillet screaming hot over medium-high heat, almost to the point of smoking. Add the fish and let it cook undisturbed for 2 to 3 minutes per side until that spice crust turns deep brown and the fish flakes apart easily.

Whip up the cooling crema:

Mix sour cream, mayonnaise, lime juice, hot sauce if you like things extra spicy, and a pinch of salt until completely smooth. Taste and adjust the heat or salt as needed.

Build your perfect tacos:

Warm those tortillas until they are pliable and fragrant. Pile in pieces of that blackened fish, top with a generous handful of slaw, drizzle with crema, and finish with extra cilantro if you have got it. Serve immediately with lime wedges on the side.

Save

These tacos have become my go-to when I want to serve something impressive but do not want to spend hours in the kitchen. There is something about the combination of that spicy smoky fish with cool tangy slaw that just works every single time. I love watching people take their first bite and see their eyes light up when all those flavors hit.

Making It Your Own

Once you have got the basic technique down, these tacos are incredibly forgiving and adaptable. I have tried adding sliced radishes to the slaw for extra crunch and a peppery bite that works beautifully with the fish. Sometimes I throw some pickled red onions on top if I have got them in the fridge.

Drink Pairings That Work

A cold Mexican lager cuts through the spice and refreshes your palate between bites. If you prefer wine, a crisp Sauvignon Blanc with plenty of acidity balances the rich spices and complements the fish perfectly. Even a sparkling water with plenty of lime works wonderfully if you want to keep it light.

Make Ahead Strategies

The slaw actually gets better if you make it a few hours ahead and let it hang out in the fridge. You can also mix up your spice blend and crema the day before so all you have to do at dinner time is cook the fish and warm the tortillas.

• Keep your components separate until serving time or those tortillas will get soggy and sad
• If you are cooking for a crowd, set up a taco bar and let everyone build their own
• Extra fish reheats beautifully in a warm oven, though the crust will not be quite as crispy as fresh

Save

These tacos are proof that some of the best meals come from bold flavors and simple techniques. Hope they become a regular in your kitchen rotation like they have in mine.

Recipe FAQs

→ What types of fish work best for blackening?

Firm white fish like tilapia, catfish, or cod are ideal due to their ability to hold up during spicy searing without falling apart.

→ How do I achieve the perfect blackened crust?

Use a hot cast-iron skillet and apply the spice mixture evenly. Cook the fish for 2–3 minutes per side without moving to develop a dark, flavorful crust.

→ Can the slaw be prepared in advance?

Yes, prepare the slaw a few hours ahead to allow flavors to meld, but keep it refrigerated and dress it shortly before serving to maintain crispness.

→ What can I use if I want extra heat?

Add sliced jalapeños to the slaw or increase cayenne pepper in the blackening mix to intensify spiciness.

→ Are corn or flour tortillas better for this dish?

Both work well; corn tortillas offer a traditional texture and flavor, while flour tortillas are softer and more pliable.