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Blackened Fish Tacos with Lime Slaw
Blackening seasoning does the heavy lifting here — a hot pan and two minutes a side gets you a deeply flavorful crust without needing a grill. The slaw is dressed ahead so it has time to soften just slightly by the time the fish is ready.
Method
Make the slaw
Toss the cabbage and cilantro with half the lime juice, the mayonnaise, and a pinch of salt. Set aside to soften while you cook the fish.
Season the fish
Mix the paprika, garlic powder, cumin, and cayenne, then rub evenly over both sides of the fish.
Sear
Heat the olive oil in a skillet over medium-high heat. Cook the fish for 3–4 minutes per side, until deeply crusted and opaque through the center.
Flake and assemble
Flake the fish into large pieces. Divide among the warm tortillas and top with slaw, avocado, and a squeeze of the remaining lime juice.
Serve
Serve immediately with hot sauce on the side.
Kitchen notes
If your fillets are thin, watch the cook time closely — thin white fish can go from perfect to dry in under a minute.
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