Save Spicy blackened fish tacos with creamy avocado slaw deliver the punchy flavor that wakes up any weeknight dinner. In less than thirty minutes, you get juicy fish with a golden crust, crisp tortillas, and a cool slaw that soothes the heat. This recipe has become my go-to for entertaining because everyone can build their perfect taco and the vibrant colors always make my table pop.
The first time I served these at a summer cookout, friends devoured every last taco and begged for the recipe. Now it is my ace for any casual gathering.
Ingredients
- Firm white fish fillets such as tilapia cod or snapper: Choose fillets with no scent and firm texture to hold together when searing easily found fresh or frozen
- Olive oil: Helps crisp the fish during blackening Look for extra virgin for best flavor
- Cajun seasoning: Brings smoky spice and robust flavor to the fish Blends with smoked paprika and dried herbs always wake up mild fish
- Salt: Enhances all the flavors Use kosher for easy pinching
- Black pepper: Adds zip Look for freshly ground to really taste it
- Small corn or flour tortillas: Makes a fun handheld meal Corn delivers a classic flavor while flour tortillas are a bit softer
- Finely shredded green cabbage: Crunch and freshness Buy whole heads and shred yourself for the crispest results
- Medium carrot: Adds sweet crunch Choose firm bright carrots for best color
- Small red onion: Sharp bite and lovely color Pick one that feels heavy and has tightly closed skin
- Ripe avocado: Creamy texture for the slaw Check for dark pebbly skin with gentle give when squeezed
- Mayonnaise: Makes the slaw silky Go with your favorite or a plant-based option
- Lime juice: Bright citrus note and keeps the avocado green Squeeze fresh for best flavor
- Fresh cilantro: Chopped for herbal zing Wash and dry thoroughly for maximum freshness
- Optional toppings: Fresh cilantro leaves for more herbal freshness lime wedges for extra zing sliced jalapenos for heat hot sauce if you really love spice
Instructions
- Prep the Fish:
- Pat the fish fillets dry with paper towels so the seasoning adheres well Then rub both sides with olive oil Sprinkle on Cajun seasoning salt and black pepper Press the spices in gently so every inch is coated
- Cook the Fish:
- Get a large skillet or grill pan hot over medium high heat Add the fish in a single layer Cook for about three minutes on the first side without moving This creates the deep blackened crust Flip and cook the other side for two to three minutes The fish is done when it flakes easily Remove to a plate and let it rest for two minutes before breaking into bite size pieces
- Make the Avocado Slaw:
- In a big mixing bowl mash the avocado with the mayonnaise and lime juice until totally creamy Add shredded cabbage carrot red onion chopped cilantro salt and pepper Mix until all the vegetables are lightly coated and the slaw looks pale green with flecks of color
- Warm the Tortillas:
- Heat tortillas in a dry skillet a few seconds per side until just soft and warm Alternatively wrap in a damp towel and microwave until steamy
- Assemble the Tacos:
- Lay each tortilla on a plate Spoon a generous amount of avocado slaw onto the center Top with chunks of blackened fish Pile on any optional garnishes such as fresh cilantro lime wedges jalapenos or a drizzle of hot sauce
- Serve:
- Enjoy immediately while the tortillas are warm and the fish is juicy Serve extra lime wedges and toppings on the side for everyone to customize
Save My family will gather in the kitchen to help assemble their own tacos and choose their favorite toppings making dinner an interactive event every time
Storage Tips
Store any leftover components separately in airtight containers The fish keeps best for twenty four hours in the fridge The slaw may darken in color but still tastes delicious up to two days
Ingredient Substitutions
If fresh fish is hard to find swap in frozen fillets and thaw them well Chicken thighs also work if you want a seafood free version For the slaw Greek yogurt makes a tangier option instead of mayo
Serving Suggestions
Serve these tacos with a side of rice grilled corn or a green salad A light beer or margarita pairs well with the spicy flavors If you need a warm weather meal these are perfection eaten outside
Cajun Blackened Fish Tacos in Context
This taco brings together American Southern cooking with Tex Mex traditions Blackening was popularized by chefs in New Orleans and has become beloved on fish tacos for its bold crust The cooling avocado slaw is a nod to classic Southern slaws with a modern creamy twist
Seasonal Adaptations
Fresh corn or mango salsa can be added in summer Swap out cabbage for thinly sliced kale in winter For autumn use sweet potato ribbons in the slaw for extra color I love making these during peach season and serving them with grilled peaches on the side
Success Stories
A neighbor once brought these tacos to a block party and the plate disappeared in minutes No leftovers means you have a winning recipe The slaw is so good that one of the kids now begs for it on burgers
Freezer Meal Conversion
You can make and freeze the blackened fish ahead Just cool and freeze in a sealed bag Warm gently in the oven for easy last minute tacos The slaw should always be made fresh for best texture
Save Colorful, full of zesty flavor, and guaranteed to get everyone at the table talking. These tacos make even an ordinary weeknight special.
Cooking Questions
- → What type of fish works best for blackening?
Firm white fish such as tilapia, cod, or snapper hold up well to high heat and absorb Cajun spices deliciously.
- → Can I make the avocado slaw ahead of time?
Prepare the slaw up to 2 hours in advance. Keep refrigerated and mix just before using to prevent browning.
- → How can I adjust the spice level?
Add cayenne or sliced jalapeños for extra heat, or reduce Cajun seasoning for a milder flavor.
- → Are flour or corn tortillas better?
Either works well—corn tortillas offer a traditional option, while flour tortillas provide a soft, pliable base.
- → Is there a substitute for mayonnaise in the slaw?
Greek yogurt is a great alternative, creating a lighter yet creamy texture for the avocado slaw.
- → How do I know when the fish is cooked?
The fish should flake easily with a fork and have a nicely blackened crust after 2–3 minutes per side.