Healthy and Flavor-Packed Blackened Fish Tacos Recipe
These blackened fish tacos deliver bold, smoky flavors with tender fish, a refreshing lime-infused cabbage slaw, and easy prep, making them perfect for a quick, healthy weeknight meal.
Ingredients
- 1 lb cod (or other firm white fish like halibut or mahi mahi)
- 12 tortillas
- 2 teaspoons paprika
- 1/2-1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 2 cups shredded red and green cabbage
- 1 small onion, thinly sliced
- 1/4 cup cilantro, minced
- 3 tablespoons lime juice
- 2 tablespoons avocado oil
- Crema or sour cream, for serving
- Ranch dressing, for serving
- Lime slices, for garnish
Instructions
- In a small bowl, mix paprika, cayenne, onion powder, garlic powder, basil, oregano, thyme, sea salt, and black pepper.
- Pat the fish dry with paper towels, then coat both sides with the spice blend. Press the spices into the flesh to ensure they stick.
- Combine shredded cabbage, sliced onion, cilantro, lime juice, and avocado oil in a bowl. Season with salt and pepper, toss well, and set aside.
- Heat a non-stick frying pan over medium-high heat and add a small drizzle of avocado oil.
- Once the pan is hot, place the fish in the pan and cook for 2-3 minutes on the first side until it develops a dark, crispy crust.
- Flip the fish carefully with a spatula and cook the second side for another 2-3 minutes, until the fish flakes easily with a fork.
- Remove from the pan, let the fish cool slightly, then flake it into large chunks.
- Assemble the tacos: layer the flaked fish and slaw onto tortillas, then drizzle with crema or ranch dressing. Serve with lime slices on the side.