Blackened Fish Tacos
These Blackened Fish Tacos are fresh, flavorful, and easy enough for weeknights. Tender flaky fish is coated in smoky spices, then layered with crunchy cabbage slaw and sweet mango salsa for the perfect balance of heat, texture, and brightness.
Servings: 6
Calories: 129kcal
Ingredients
- 1 pound white fish like Cod or Mahi Mahi
Blackened seasoning:
- 1 ½ Tbsp paprika
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp dried thyme
- 1 tsp black pepper
- 1 tsp cayenne
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
Dressing and cabbage:
- 4 cups red or green cabbage thinly sliced
- 1 Tbsp mayonnaise
- 2 tsp cider vinegar
- ¼ tsp celery salt
- ¼ tsp sugar
- 6 corn or flour tortillas
Garnish:
- 2 cups fresh mango salsa
- fresh avocado slices
- jalapeños thinly sliced
- Olive oil or avocado oil to drizzle
Instructions
- Preheat oven to 350°F. Pat fish dry and place in an oiled baking dish.1 pound white fish
- In a small bowl, combine paprika, garlic powder, onion powder, thyme, black pepper, cayenne, basil, oregano, and salt. Rub seasoning generously over fish.1 ½ Tbsp paprika, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp dried thyme, 1 tsp black pepper, 1 tsp cayenne, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt
- Bake for 15–20 minutes, or until fish is opaque and flakes easily with a fork.
- While fish cooks, toss cabbage with mayonnaise, vinegar, celery salt, and sugar in a medium bowl. Refrigerate until ready to serve.4 cups red or green cabbage, 1 Tbsp mayonnaise, 2 tsp cider vinegar, ¼ tsp celery salt, ¼ tsp sugar
- Warm tortillas. Fill with cabbage slaw, blackened fish, mango salsa, avocado, and jalapeños.6 corn or flour tortillas
Notes
- Cod and mahi mahi are both excellent choices for these tacos because they stay tender and flaky while holding up well to the blackened seasoning.
- If your fish counter offers pre-seasoned blackened fish, feel free to use it for an even quicker dinner.
- Fish thickness will affect cooking time. Start checking for doneness around 15 minutes. The fish should flake easily with a fork while staying moist and tender inside.
- For extra smoky flavor, grill the fish instead of baking it. A few charred grill marks taste especially good with the mango salsa.
- Warm tortillas before serving for the best texture and flavor. A quick toast in a dry skillet or directly over a gas flame works well.
- Thinly sliced cabbage gives the tacos crunch without overpowering the fish. Either red cabbage, green cabbage, or a combination of both works great.
- The cabbage slaw can be made a few hours ahead and refrigerated until ready to serve.
- Fresh mango salsa adds the best flavor and texture, especially during summer when mangoes are sweet and juicy.
- Leftover fish is delicious tucked into salads, rice bowls, or wraps the next day.
- These tacos work especially well for casual entertaining because all the components can be prepped ahead and assembled just before serving.
Nutrition
Calories: 129kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Sodium: 154mg | Potassium: 379mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 56.3mg | Calcium: 108mg | Iron: 2.5mg