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5 from 1 vote

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!
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: fish, grain free, low carb, tacos, weeknight meals
Servings: 4 people
Calories: 282kcal
Author: Gayle

Ingredients

Fish Tacos:

  • 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
  • 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.