These blackened fish tacos on corn tortillas are filled with a creamy and zesty coleslaw. Although the recipe calls for mahi mahi, you can use any firm white fish such as halibut, sea bass, snapper, or even salmon or tuna.
The recipe also calls for soft corn tortillas. You can use flour tortillas if you prefer. I’d recommend purchasing your tortillas from a Mexican or Latin grocery store, or a regular grocery store with a high-quality Latin/Mexican section.
Blackened Fish Tacos with Creamy Coleslaw
- Prep Time: 20 minutes
- Cook Time: 6-8 minutes
- Total Time: 24 minutes
- Yield: 4
- Category: Dinner
- Method: Blackening
- Cuisine: Mexican
Description
Blackened mahi-mahi tacos with creamy and zesty coleslaw filling.
Ingredients
Blackened Seasoning Ingredients:
1 T. onion powder
1 T. garlic powder
1½ T. smoked paprika
1 T. dried thyme
1 T. dried oregano
2 tsp. salt
1 tsp. black pepper
½ tsp. – 1 t. cayenne pepper*
* Adjust amount of cayenne to reach desired level of heat
Coleslaw Ingredients:
3 cups green cabbage, thinly sliced
1 cups red cabbage, thinly sliced
1/2 thinly sliced red onion (optional)
1/3 cup Greek yogurt
1 T. apple cider vinegar
¾ tsp. ground cumin
¾ tsp. spicy Dijon mustard
1 T. fresh lime juice
Salt and black pepper, to taste
Other Ingredients:
2 T. extra virgin olive oil
1 to 1/14 lbs mahi-mahi or other firm white fish
4-5 large radishes, trimmed and thinly sliced
3 T. fresh cilantro leaves, chopped
8 8-inch corn or flour tortillas
Instructions
- Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
- To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Preheat a large cast iron pan over high heat.
- Slice the fish into bite-sized pieces. Pour the melted butter into a shallow dish. Dip the fish pieces into the butter and to coat all sides. Sprinkle the fish pieces with the seasoning mixture and gently pat to coat the fish thoroughly.
- Add the buttered and seasoned fish to the hot pan, being careful not to crowd the pan. Pour about a little butter over each piece and cook until one side has blackened and charred appearance, approx. 3 to 4 minutes. Adjust the heat to control the blackening process so you do not actually burn the fish. Turn the fish over and pour a little more butter on top, repeating the process until the other side is blackened. Repeat for the remaining pieces of fish. The fish should be opaque and flakey inside. Remove from heat and set aside.
- To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves.
Notes
To reduce prep time: Use one 12-oz. bag of shredded coleslaw mix instead of the sliced cabbage.
Keywords: fish, tacos, fish tacos, blackened fish, blackened fish tacos, mah-mahi, mahi-mahi tacos, fish tacos with coleslaw