Amidst the bustling week, the thought of preparing a delicious dinner can sometimes feel like a daunting task. But fear not! These Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo are here to rescue your evenings and tantalize your taste buds. This quick meal is all about vibrant flavors, thanks to the perfectly seasoned fish paired with a refreshing, zesty slaw, topped off with a spicy mayo that packs a punch. In just 25 minutes, you can bring the essence of coastal Mexico right into your home—perfect for a laid-back family dinner or to impress unexpected guests. Who’s ready to roll up their sleeves and dive into a taco night that’s both fun and satisfyingly healthy? Let’s get started!
Why Are These Tacos So Irresistible?
Quick Preparation: In just 25 minutes, you can whip up a meal that’s sure to please any crowd.
Flavor Explosion: The combination of blackened fish with zesty cilantro slaw creates a mouthwatering experience that’s hard to resist.
Versatile Ingredients: Easily switch up the fish or slaw components to cater to your family’s tastes or dietary needs.
Crowd-Pleaser: This recipe balances flavor and health, making it ideal for both weeknight dinners and special occasions. Enjoy it with refreshing drinks alongside, perhaps pairing with a cold beer or margaritas for a truly festive flair! Whether you’re new to cooking or a seasoned chef, these tacos will leave everyone craving more, just like our Savory Chicken Wraps or Burger Bowls Aioli.
Blackened Fish Tacos Ingredients
• Ready to create the ultimate Blackened Fish Tacos? Here’s what you’ll need!
For the Fish
- Thick-cut Cod (1½ lb) – A hearty protein that provides wonderful texture; feel free to substitute with haddock for a different flavor profile.
- Olive Oil (1 Tbsp) – This cooking fat is perfect for achieving that golden-brown crust; can be swapped with vegetable oil if you prefer.
- Unsalted Butter (1 Tbsp) – Adds a touch of richness; for a dairy-free option, simply use more olive oil.
For the Spices
- Chili Powder (2 tsp) – Adds warmth and depth; consider using cayenne pepper for an extra kick.
- Paprika (2 tsp) – Contributes a sweet and smoky flavor; smoked paprika will enhance the smokiness if desired.
- Ground Cumin (1 tsp) – Elevates savory notes for a deeper flavor.
- Garlic Powder (1 tsp) – Infuses aromatic warmth into the dish.
- Onion Powder (1 tsp) – Brightens flavors with its sweet-savory essence.
- Black Pepper (½ tsp) – Adds a balancing kick.
- Salt (½ tsp) – Essential for enhancing all the flavors.
- Cayenne Pepper (¼ tsp) – Delivers extra heat; omit if you prefer a milder taste.
For the Tacos
- Tortillas (8, 6-inch) – The perfect vessels for your delicious fillings; opt for corn tortillas if you need a gluten-free option.
For the Slaw
- Shredded Cabbage (2 cups) – Brings crunch and freshness; mixing red and green cabbage adds visual appeal.
- Lime Juice (½ lime) – Introduces acidity and brightness to the slaw; lemon juice makes a lovely substitute if needed.
- Chopped Cilantro (¼ cup) – Infuses freshness; you can leave it out if cilantro isn’t your favorite.
- Salt and Black Pepper – To taste; use this to season the slaw just right.
For the Sriracha Mayo
- Low-fat Mayonnaise (½ cup) – Creates a creamy base for the sriracha; swap with Greek yogurt for a thicker consistency.
- Sriracha (1 Tbsp) – Provides a spicy punch.
- Sugar (2 tsp) – Balances out the heat from the sriracha for a harmonious flavor.
Now that you have all your ingredients lined up, you’re just steps away from an unforgettable taco night!
Step‑by‑Step Instructions for Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo
Step 1: Spice Preparation
In a small bowl, mix together 2 teaspoons of chili powder, 2 teaspoons of paprika, 1 teaspoon each of ground cumin, garlic powder, onion powder, and ½ teaspoon black pepper, along with ½ teaspoon of salt and ¼ teaspoon cayenne pepper for added heat. This aromatic spice blend will create a flavorful crust for the cod. Rub this mixture evenly over both sides of the thick-cut cod, ensuring the fish is well-coated.
Step 2: Cooking Fish
Heat 1 tablespoon each of olive oil and unsalted butter in a large skillet over medium-high heat until sizzling and bubbly. Carefully add the seasoned fish, allowing it to cook undisturbed for 4-5 minutes until the bottom is nice and charred. Flip the fish gently and cook for another 4-5 minutes until the fish is opaque and flakes easily with a fork, achieving that perfect blackened texture.
Step 3: Slaw Mixing
While the fish is cooking, prepare the vibrant cilantro slaw. In a medium bowl, combine 2 cups of shredded cabbage, the juice of ½ lime, and ¼ cup of chopped cilantro. Season the mixture with salt and black pepper to taste. Toss the ingredients together until the cabbage is evenly coated and brightened by the lime juice. This refreshing slaw will add a delightful crunch to your blackened fish tacos.
Step 4: Sriracha Mayo Preparation
In a small dish, whisk together ½ cup of low-fat mayonnaise, 1 tablespoon of sriracha, 2 teaspoons of sugar, and a pinch of salt until smooth and creamy. Adjust the level of sriracha based on your spice preference. The sriracha mayo will complement the fish and slaw, adding a delicious spicy kick and creaminess that ties the tacos together beautifully.
Step 5: Taco Assembly
To assemble your blackened fish tacos, take a 6-inch tortilla and place about 3 ounces of the charred fish in the center. Top generously with the cilantro slaw and drizzle with the homemade sriracha mayo to finish. Fold the tortilla around the filling, creating a satisfying wrap. Serve the tacos immediately, garnished with lime wedges for an extra zesty finish.
What to Serve with Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo
Elevate your taco night with these delightful pairings that complement the vibrant flavors and textures of your meal.
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Creamy Avocado Salad: Adds a cool, creamy element that balances the spiciness of the tacos, enhancing every bite.
Join the freshness of diced avocados with tomatoes, lime juice, and cilantro for an extra nutritious boost! -
Spicy Black Beans: A hearty side that mirrors the flavor profile of your tacos while providing a protein-packed option.
Seasoned with cumin and garlic, these beans are a fulfilling addition that can satisfy even the hungriest of diners. -
Corn on the Cob: Grilled or boiled, this sweet side dials up the summer vibes.
Slather with a bit of lime butter for a burst of citrusy flavor that pairs wonderfully with the tacos! -
Cilantro Lime Rice: This refreshing rice dish echoes the flavors of your slaw and adds a comforting, filling base.
Its lightness complements the fish beautifully and brings all the elements of your meal together. -
Pineapple Salsa: This sweet and tangy salsa gives your tacos a tropical twist that enhances their fresh flavors.
Chopped pineapple, red onion, jalapeño, and cilantro create a colorful topping that’s a zestful ode to summertime. -
Margaritas: A classic pairing, these refreshing cocktails with lime perfectly cut through the richness of the fish and mayo.
The citrus balance brightens up the meal while adding a festive touch, perfect for gatherings! -
Chilled Mexican Beer: Ideal for a casual meal, the crispness of a light lager refreshes the palate after each flavorful bite.
This combo makes for a laid-back dining experience that encapsulates the vibe of a beachside fiesta!
Blackened Fish Tacos Variations
Feel free to play with this recipe and make it your own with these fun variations!
- Fish Swap: Use tilapia, shrimp, or even grilled salmon for a unique take on flavors. Each option offers a delightful twist—just choose what appeals to you most.
- Tortilla Choice: Switch to lettuce wraps for a light, low-carb option that still delivers all the taco vibes. It’s fresh, fun, and perfect for those watching their carbs!
- Slaw Variations: Toss in diced mango or avocado for added sweetness and creaminess. These fruity flavors complement the spiciness beautifully.
- Heat Level: Increase the cayenne or add jalapeños to the slaw for an extra kick. Just remember, it’s all about balancing flavors to suit your taste buds!
- Herb Infusion: Try using fresh parsley, dill, or mint instead of cilantro for a refreshing change. Each herb brings its own personality to the dish, keeping things exciting!
- Mayo Alternatives: Substitute Greek yogurt for the mayonnaise in the sriracha mayo for a tangy twist loaded with protein. It makes for a creamy alternative that tastes amazing!
- Crunch Boost: Add crushed tortilla chips or toasted pumpkin seeds to the slaw for an extra layer of crunch. This is a delicious way to elevate texture in your tacos.
And for more inspiration, consider pairing these tacos with a side of our Low Carb Fish Taco Bowls or enjoy a refreshing Scone Ube Glaze for dessert!
Make Ahead Options
These Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo are perfect for meal prep! You can season the fish and refrigerate it up to 24 hours in advance, allowing the flavors to meld beautifully. The cilantro slaw can also be prepared a few hours before serving; just mix the shredded cabbage with lime juice and cilantro, and store it in an airtight container in the fridge. To maintain the slaw’s crunch, add salt and pepper just before serving. When you’re ready to eat, simply cook the fish in a hot skillet and assemble the tacos with slaw and sriracha mayo for a quick and delicious meal that feels freshly made.
How to Store and Freeze Blackened Fish Tacos
Fridge: Store leftover fish and slaw separately in airtight containers for up to 2 days to keep them fresh.
Freezer: It’s best to freeze the fish separately if you want to preserve the flavor; it can be frozen for up to 3 months. Make sure it’s wrapped tightly to avoid freezer burn.
Reheating: To enjoy the fish again, thaw it in the fridge overnight, then reheat in a skillet over medium heat until warmed through, about 3–4 minutes per side.
Avoid Freezing: Do not freeze the assembled tacos, as the tortillas can become soggy; best enjoyed fresh for the perfect crunch.
Expert Tips for Blackened Fish Tacos
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Fish Cooking Tip: Always ensure the skillet is hot enough before adding the fish. This allows for a nice char without overcooking the tender texture of the cod.
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Maintain Slaw Crunch: Mix the slaw ingredients right before serving. This preserves the cabbage’s crunch and keeps it fresh and vibrant.
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Adjust Spiciness: Don’t hesitate to modify the amount of sriracha in the mayo to suit your taste. For extra flavor, consider adding a sprinkle of garlic powder to the mixture.
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Tortilla Options: Choose corn tortillas for a gluten-free meal, or opt for flour tortillas for a softer texture. Both options pair wonderfully with these blackened fish tacos.
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Make-Ahead Suggestions: If time is tight, you can prep the spice mix and slaw in advance. Store them separately in the fridge, and you’ll be ready to enjoy delicious tacos in no time!
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Extra Flavor Enhancer: Consider adding slices of avocado or mango as a topping to enhance the flavor profile while offering a creamy and sweet contrast to the spicy mayo.
Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo Recipe FAQs
How can I choose the best fish for my tacos?
Absolutely! Look for thick-cut, firm white fish like cod or haddock for a satisfying texture. Fresh fish should smell like the ocean, not overly fishy, and have a clean, glistening appearance. If you notice any dark spots all over, it’s best to avoid that piece. Don’t hesitate to ask your fishmonger for recommendations!
What’s the best way to store leftover tacos?
Leftover fish and slaw should be stored separately in airtight containers to maintain their quality. Fish will stay fresh in the refrigerator for up to 2 days. Be sure to enjoy your tacos soon after; the fresh crunch of slaw is key to their deliciousness!
Can I freeze the fish for later use?
Yes! To freeze the fish, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It can be kept in the freezer for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat in a skillet for about 3–4 minutes per side until warmed through.
What if my tacos turn out soggy or overcooked?
If your tacos are soggy, it could be due to pre-assembly. Always store the fish and slaw separately and assemble right before eating. If the fish turns out overcooked, try cooking it for a shorter time next time or make sure your skillet is hot enough before adding the fish. Remember, it should flake easily when done!
Are these tacos suitable for someone with a seafood allergy?
Absolutely not! Unfortunately, these Blackened Fish Tacos contain fish, which is a common allergen. If you have guests with seafood allergies, consider preparing a meat alternative like grilled chicken, or even a hearty vegetable filling, to ensure everyone can enjoy taco night safely.
Can I make this recipe dairy-free?
Very! To keep this recipe dairy-free, simply replace the unsalted butter with an additional tablespoon of olive oil when cooking the fish. Moreover, you can use a dairy-free mayonnaise for the sriracha mayo without sacrificing creaminess. It’s easy to adapt and just as delicious!
Savor Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo
Ingredients
Equipment
Method
- In a small bowl, mix together the chili powder, paprika, ground cumin, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub the spice mixture evenly over both sides of the cod.
- Heat olive oil and butter in a large skillet over medium-high heat until sizzling. Add the seasoned fish and cook for 4-5 minutes until charred, then flip and cook for another 4-5 minutes until opaque and flaky.
- In a medium bowl, combine shredded cabbage, lime juice, and chopped cilantro. Season with salt and black pepper to taste and toss until evenly coated.
- In a small dish, whisk together mayonnaise, sriracha, sugar, and a pinch of salt until smooth. Adjust sriracha according to preference.
- To assemble, place fish in the center of a tortilla, top with slaw and drizzle with sriracha mayo. Fold and serve immediately, garnished with lime wedges.
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