Blackened Fish Tacos
This recipe of Healthy and Easy Blackened Fish Tacos makes for a complete meal with coleslaw, tortillas, and fish. Every fish taco needs a bit of crunch, and all fish lovers know the crunch comes from cabbage. I’m always on team mayo when it comes to fish tacos. If you want to keep the dish really healthy then skip the creamy avocado sauce.
Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet.
Blackened seasoning, is a mixture of dried chiles, herbs, and spices. The flavor is spicy but not in a burn-your-throat way.
What I love about this recipe is that every time we make this recipe, I feel like I’m on a vacation. With coleslaw and creamy avocado sauce, it is the kind of dish you want to order when you are on a vacation.
Blackened Seasoning Ingredients:
- 1 T. onion powder
- 1 T. garlic powder
- 1½ T. smoked paprika
- 1 T. dried thyme
- 1 T. dried oregano
- 2 t. sea salt
- 1 t. black pepper
- ½ t. – 1 t. cayenne pepper*
* Adjust amount of cayenne to reach desired level of heat
Coleslaw Ingredients:
- 3 c. green cabbage, thinly sliced
- 1 c. red cabbage, thinly sliced
- Optional: ½ c. kale leaves, finely chopped
- 1 large carrot, shredded
- 1/3 c. Greek yogurt
- 1 T. apple cider vinegar
- ¾ t. ground cumin
- ¾ t. spicy Dijon mustard
- 1 T. fresh lime juice
- Sea salt and black pepper, to taste
Remaining Ingredients:
- 2 T. extra virgin olive oil
- 18-20 oz. 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 gluten-free tortillas
Optional, to serve: Creamy Avocado Sauce
Directions:
1. Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
2. 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.
3. Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
4. Add the olive oil to a large cast iron or another skillet over medium heat. Once heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
5. To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. If desired, drizzle some Creamy Avocado Sauce on top. Enjoy!
Time-Saving Tip: Use one 12-oz. bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time.
Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated. The images shows gluten-free soft corn tortillas.