Blackened Fish Tacos with a Quick Limey Cabbage Slaw
The easiest blackened fish tacos with a quick lime-dressed cabbage slaw. Blissfully quick and so tasty – it almost feels like cheating!
Servings: 4 people
Calories: 282kcal
Ingredients
Fish Tacos:
- 1½ lbs white fish fillets, skinless (cod, halibut, snapper)
- 2+ tbsp blackening seasoning (Trader Joe's Taco Seasoning Mix is a favourite, or see recipe below to make your own)
- 2 tbsp olive oil
- 8 corn tortillas
- 2 limes, cut into wedges
Limey Cabbage Slaw:
- 2 cups thinly sliced cabbage
- juice from 1 lime
- 1 pinch coarse sea salt (to taste)
- ¼ cup chopped fresh cilantro
Blackening Seasoning (makes 7 tbsp):
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 2 tsp smoked paprika
- 2 tsp coarse sea salt
- 2 tsp sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1½ tsp cayenne pepper (use less for a milder version)
- ½ tsp black pepper
Instructions
- If you don't have a ready-made blackening seasoning, mix up the blend listed above and set aside.
- Add the cabbage, lime juice, salt, and cilantro to a bowl and toss with your hands, massaging the cabbage slightly. Set aside until ready to serve.
- Preheat oven to 200ºF and set a large, oven-proof, non-stick skillet (preferably cast iron) over medium heat. Pat the fish dry with paper towel and set on a plate. Add the blackening season to the fish, pressing the spices gently into the fish until each piece is thoroughly coated. Add more seasoning if needed to ensure complete coverage.
- Add the olive oil to the skillet and once shimmering, add the fish and cook for 1-3 minutes, depending on the thickness of the fish. Thick halibut fillets took exactly 3 minutes. You're looking for a deep, slightly blackened colour on the fish and you may see the fillet start to flake. Carefully flip the fish and cook the other side for 1-2 minutes or until fish is cooked through and flaking beautifully. Remove from the heat and place in the oven to keep warm.
- Meanwhile, set a second large skillet over low heat and gently warm the tortillas. As each one is warmed, place inside a clean towel folded in half. This will help keep the tortillas warm for a few minutes while you heat the rest, or you can place them in the oven if needed.
- To serve, place some of the limey cabbage slaw on each tortilla, then top with pieces of the fish and a generous squeeze of lime. Finish with your favourite hot sauce, salsa, or thin slices of fresh jalapeño or serrano chilies, and any extra wedges of lime.Enjoy!
Notes
* Nutrition facts are an estimate and always calculated without the optional ingredients.