Louisiana blackened fish tacos (Printable)
Spicy blackened fish wrapped in warm tortillas with tangy slaw and zesty crema for a bold Cajun finish.
# What You Need:
→ 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
→ 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
→ Crema
18 - 1/2 cup sour cream
19 - 1 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce
22 - Salt to taste
→ Assembly
23 - 8 small corn or flour tortillas
24 - Lime wedges
25 - Extra cilantro
# How To Make:
01 - Combine green cabbage, red cabbage, carrot, and cilantro in a large bowl. Whisk lime juice, mayonnaise, salt, and pepper in a small bowl. Pour dressing over vegetables, toss thoroughly, and set aside to marinate.
02 - Combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt in a small bowl. Blend thoroughly to ensure even distribution of spices.
03 - Pat fish fillets completely dry with paper towels. Brush both sides with olive oil, then press evenly into the blackening spice mixture to coat thoroughly.
04 - Heat a cast-iron skillet over medium-high heat until smoking hot. Add seasoned fish and cook for 2-3 minutes per side until deeply charred and fish flakes easily with a fork. Rest for 1 minute, then cut into bite-sized pieces.
05 - Whisk sour cream, mayonnaise, lime juice, hot sauce, and salt until completely smooth and creamy. Adjust seasoning to taste.
06 - Warm tortillas and place fish pieces inside. Top generously with slaw, drizzle with crema, and garnish with additional cilantro. Serve immediately with lime wedges.
# Expert Tips:
01 -
- The spice blend hits that perfect sweet spot where your lips tingle but you cant stop eating
- That creamy tang against the crunchy slaw makes every bite feel like a little party
02 -
- Turn on your exhaust fan and open a window before you start cooking, the spices will smoke
- Don't move the fish around in the pan, let it develop that crust undisturbed
03 -
- Thinner fish fillets work better here, they cook through before the spices burn
- If your pan seems too hot, reduce the heat slightly but dont move the fish