Louisiana Blackened Fish Tacos (Printable)

Smoky blackened fish combined with tangy slaw and zesty crema in warm tortillas for a vibrant meal.

# What You Need:

→ For the Blackened Fish

01 - 1.3 lbs white fish fillets (tilapia, catfish, or cod)
02 - 2 tbsp olive oil
03 - 1 tbsp paprika
04 - 2 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried thyme
07 - 1 tsp dried oregano
08 - 1 tsp cayenne pepper
09 - 1 tsp ground black pepper
10 - 1 tsp salt

→ For the Slaw

11 - 2 cups finely shredded green cabbage
12 - 1 cup finely shredded red cabbage
13 - 1 small carrot, grated
14 - 2 tbsp chopped fresh cilantro
15 - 2 tbsp lime juice
16 - 1 tbsp mayonnaise
17 - Salt and pepper to taste

→ For the Crema

18 - 1/2 cup sour cream
19 - 1 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - Salt to taste

→ To Serve

23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Extra cilantro (optional)

# How-To:

01 - In a large bowl, combine green cabbage, red cabbage, carrot, and cilantro. In a small bowl, whisk together lime juice, mayonnaise, salt, and pepper. Pour over the vegetables, toss well, and set aside.
02 - In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt.
03 - Pat the fish fillets dry. Brush both sides with olive oil, then coat evenly with the blackening spice mix.
04 - Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot. Add the fish and cook for 2-3 minutes per side, or until the outside is deeply colored and the fish flakes easily with a fork. Remove and let rest for a minute, then cut into bite-sized pieces.
05 - Mix sour cream, mayonnaise, lime juice, hot sauce (if using), and salt until smooth.
06 - Place fish pieces in each warmed tortilla, top with slaw, drizzle with crema, and garnish with extra cilantro. Serve with lime wedges.

# Expert Tips:

01 -
  • The spice crust creates this incredible smoky crust that you would swear came from a restaurant kitchen
  • The cool tangy slaw and creamy crema balance the heat perfectly so every bite is a party of flavors
  • These come together fast enough for a weeknight dinner but feel special enough for entertaining friends
02 -
  • That cast iron skillet needs to be properly hot or you will end up steaming the fish instead of getting that gorgeous crust
  • Do not move the fish around once it hits the pan—letting it develop a crust undisturbed is the secret to restaurant-quality results
  • Let the fish rest for a minute after cooking so the juices redistribute and you get tender flakes instead of a dry texture
03 -
  • Open a window or turn on your fan before you start because blackening spices will definitely set off your smoke alarm
  • Use a splatter screen or your stovetop will look like a crime scene afterward from the hot oil

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