Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) white fish fillets (cod, mahi-mahi, halibut, or tilapia)
- 2 tbsp unsalted butter, melted
- 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper, 1/4–1/2 tsp cayenne
- 2 tbsp neutral oil (avocado/canola), for searing
- 3 cups (about 180 g) shredded green cabbage + 1 cup (about 50 g) shredded red cabbage
- 2 tbsp fresh lime juice + 1 tsp lime zest
- 2 tbsp chopped cilantro
- 2 tbsp mayonnaise (or more yogurt)
- 2 medium tomatoes (about 300 g), 1/4 cup (40 g) minced red onion, 1 small jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, 1/2 tsp kosher salt
- 1/2 cup (120 g) plain Greek yogurt, 1 1/2 tbsp lime juice, 1 tsp honey, 1 small garlic clove, 2–3 tbsp water, 1/2 tsp kosher salt
- 8 corn tortillas (6-inch)
- 1 large avocado, sliced
Do This
- 1. Mix blackening spices; pat fish dry, brush with melted butter, coat generously with seasoning.
- 2. Toss cabbage with lime, cilantro, mayo (or yogurt), and salt; chill while you cook.
- 3. Stir together pico de gallo; season to taste with salt and lime.
- 4. Whisk yogurt-lime drizzle with a splash of water until pourable.
- 5. Sear fish in a hot skillet with oil, 2–4 minutes per side, until 145°F (63°C); rest 2 minutes, then flake.
- 6. Warm tortillas in a dry skillet, about 30 seconds per side; keep warm.
- 7. Assemble tacos: tortilla + slaw + fish + pico + avocado + drizzle.
Why You’ll Love This Recipe
- Big flavor, quick cook: Blackened fish gets a smoky, spicy crust in minutes.
- Crunchy + creamy balance: Limey cabbage slaw and yogurt drizzle cool everything down.
- Weeknight-friendly: Simple prep, straightforward pan-sear, and no special equipment required.
- Build-your-own tacos: Easy to customize with extra heat, different fish, or added toppings.
Grocery List
- Produce: Green cabbage, red cabbage, limes, cilantro, tomatoes, red onion, jalapeño, avocado, garlic
- Dairy: Plain Greek yogurt, unsalted butter
- Pantry: Corn tortillas, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, kosher salt, black pepper, cayenne pepper, neutral oil (avocado/canola), mayonnaise, honey
Full Ingredients
Fish + Blackening Seasoning
- 1 lb (450 g) white fish fillets (cod, mahi-mahi, halibut, or tilapia), about 1-inch thick
- 2 tbsp (28 g) unsalted butter, melted
- 2 tbsp neutral oil (avocado, canola, or grapeseed), for the pan
- 1 tbsp (8 g) smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 to 1/2 tsp cayenne pepper (use 1/4 tsp for mild-medium, 1/2 tsp for spicy)
Limey Cabbage Slaw
- 3 cups (about 180 g) shredded green cabbage
- 1 cup (about 50 g) shredded red cabbage
- 2 tbsp fresh lime juice (from 1–2 limes)
- 1 tsp lime zest
- 2 tbsp finely chopped cilantro
- 2 tbsp mayonnaise (or substitute 2 tbsp Greek yogurt for a lighter slaw)
- 1/2 tsp kosher salt
Pico de Gallo
- 2 medium ripe tomatoes (about 300 g), diced
- 1/4 cup (about 40 g) minced red onion
- 1 small jalapeño, seeded if desired, finely minced
- 2 tbsp chopped cilantro
- 1 tbsp fresh lime juice
- 1/2 tsp kosher salt
Yogurt-Lime Drizzle
- 1/2 cup (120 g) plain Greek yogurt
- 1 1/2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp honey
- 1 small garlic clove, finely grated (or pressed)
- 1/2 tsp kosher salt
- 2 to 3 tbsp water, to thin to a drizzle consistency
For Serving
- 8 corn tortillas (6-inch)
- 1 large avocado, sliced
- Extra lime wedges and cilantro (optional)
Step-by-Step Instructions
Step 1: Prep the slaw (so it has time to soften slightly)
In a medium bowl, combine the shredded green cabbage, shredded red cabbage, lime juice, lime zest, cilantro, mayonnaise, and salt. Toss very well until the cabbage looks lightly coated and glossy.
Set aside at room temperature while you prep everything else, or refrigerate if your kitchen is warm.
Step 2: Mix the pico de gallo
In a small bowl, stir together the diced tomatoes, minced red onion, jalapeño, cilantro, lime juice, and salt.
Let it sit for 10 minutes so the flavors meld. If it gets watery, you can spoon off excess liquid before serving.
Step 3: Whisk the yogurt-lime drizzle
In another small bowl, whisk the Greek yogurt, lime juice, lime zest, honey, grated garlic, and salt. Add 2 to 3 tablespoons water, 1 tablespoon at a time, until it’s easily drizzleable (similar to a thick ranch dressing).
Cover and refrigerate until serving.
Step 4: Season the fish
Pat the fish fillets very dry with paper towels (this helps the blackened crust form instead of steaming). In a small bowl, mix the smoked paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne.
Brush both sides of the fish with the melted butter. Sprinkle the spice blend generously over all sides, pressing lightly so it adheres.
Step 5: Pan-sear the fish until blackened and flaky
Heat a large cast-iron skillet (or heavy stainless skillet) over medium-high heat for 2 minutes. Add the neutral oil and swirl to coat. The oil should shimmer.
Add the fish to the hot skillet (work in batches if needed to avoid crowding). Cook for 2 to 4 minutes per side, depending on thickness, until the surface is deeply browned and the fish reaches an internal temperature of 145°F (63°C) at the thickest part.
Transfer fish to a plate and rest for 2 minutes, then break into large flakes with a fork.
Step 6: Warm the tortillas
Wipe out any loose spices from the skillet if needed, then warm tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable with light toasty spots.
Stack tortillas and wrap in a clean kitchen towel to keep warm.
Step 7: Assemble the tacos
For each taco, add a small handful of cabbage slaw to a warm tortilla. Top with flakes of blackened fish, a spoonful of pico de gallo, and a few slices of avocado.
Finish with a generous drizzle of the yogurt-lime sauce. Serve immediately with extra lime wedges on the side.
Pro Tips
- Dry fish = better crust: Patting the fish dry is the difference between “blackened” and “steamed.”
- Use a hot pan: Preheat the skillet so the spices toast quickly and form a crust without overcooking the fish.
- Don’t move it too soon: Let the fish sear undisturbed for the first 2 minutes so it releases cleanly.
- Control the heat: If spices start smoking aggressively, reduce to medium heat and keep going; blackening is smoky, but it shouldn’t smell burnt.
- Thin the drizzle properly: Add water slowly until it drips easily off a spoon; too thick and it won’t spread across the taco.
Variations
- Extra-crunch slaw: Add 1/2 cup (50 g) shredded carrots and 2 sliced scallions.
- Spicy chipotle drizzle: Add 1 tsp adobo sauce (from canned chipotles) to the yogurt-lime drizzle.
- Grilled option: Cook the seasoned fish on a preheated grill over medium-high heat (about 450°F / 232°C) for 2 to 4 minutes per side, until 145°F (63°C) inside.
Storage & Make-Ahead
Best day-of: These tacos are at their peak right after cooking, when the fish is hot and the slaw is crisp.
Refrigerate: Store cooked fish in an airtight container for up to 2 days. Store slaw, pico, and drizzle separately for up to 2 days (the slaw will soften over time).
Reheat: Warm fish gently in a skillet over medium heat with a tiny splash of water or oil, just until heated through (avoid microwaving too long, which can dry it out).
Make-ahead: Mix the spice blend up to 1 week ahead. Make the yogurt-lime drizzle up to 2 days ahead; thin with a teaspoon of water right before serving if it thickens.
Nutrition (per serving)
Approximate, based on 2 tacos per serving (including slaw, pico, avocado, and drizzle): 520 calories, 34 g protein, 45 g carbs, 24 g fat, 7 g fiber, 980 mg sodium.
