Blackened Fish Tacos with Cabbage Slaw

These Blackened Fish Tacos with cabbage slaw are inspired by the kind of tacos you’ll find on menus at local restaurants here in Florida. I recreated a version of one of my favorites, complete with flaky blackened fish, fresh pineapple salsa, and a creamy cilantro lime crema all wrapped in a warm tortilla. Even if you’re miles away from the beach, you can bring a little taste of Florida into your own kitchen!

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Why You'll Love This Fish Tacos Recipe!

This blackened fish tacos recipe brings that easy, beachy flavor straight to your kitchen table. Between the smoky blackened fish, the bright pineapple salsa, and the cool cilantro lime crema, every bite has something going on. It's a restaurant-style taco you can pull together on a regular weeknight.

Here's why this one is going into the regular dinner rotation

• Ready in 30 minutes. Between the prep and the cook time, you can have these on the table in half an hour.
• Big on flavor, light on effort. The blackening seasoning does most of the work, so you don't need a long ingredient list to get bold flavor.
• Customizable: Swap in whatever firm white fish looks best at the store and adjust the jalapeno to make it as mild or as spicy as you like.
• Great for a crowd. This recipe makes 12 tacos, so it's easy to serve for a family dinner or scale up for taco night with friends.

Equipment Needed

• Cast iron skillet
• Small blender or food processor
• Mixing bowls
• Meat thermometer

Key Ingredients

For the Fish Tacos

Fish- I used grouper to make these tacos because it is a very popular fish in central Florida, where I live. Any firm white fish works well in this recipe. Try mahi-mahi, cod, halibut, snapper, haddock, or tilapia. Just adjust the cooking time depending on the thickness of the fillets.

Blackening seasoning: This is what gives the fish that signature smoky, slightly spicy crust. I have a homemade blackening seasoning recipe if you want to make your own, but a store-bought blend works great too.

Flour tortillas: I like small flour tortillas for these tacos because they hold up well once they're loaded with fish and toppings. Corn tortillas would also work if that's what you prefer.

For the Slaw

Shredded slaw mix: A bagged slaw mix is such an easy shortcut here. It gives the tacos a nice crunch without any extra chopping.

Lime juice: Fresh lime juice brightens up the slaw and keeps it from tasting flat.

Olive oil: Just a touch of oil helps the lime juice coat the slaw evenly.

Salt: A pinch of salt is all this slaw needs to bring out the flavor.

For the Pineapple Salsa

Fresh pineapple: Sweet, juicy pineapple is what makes this salsa feel like a little taste of Florida. Finely chopping it helps it distribute through the tacos in every bite

Red bell pepper: This adds a little crunch and a mild sweetness that pairs so well with the pineapple.

Jalapeno: Just enough for a little kick without overpowering the sweetness of the pineapple.

Red onion: Finely chopped red onion adds a sharp, fresh bite to balance the sweetness.

Cilantro: Fresh cilantro ties the whole salsa together with that classic herby flavor.

Lime juice: Another squeeze of fresh lime juice keeps the salsa tasting bright and fresh.

Olive oil: A small amount helps everything come together.

Salt: Just a pinch to round out the flavors.

For the Cilantro Lime Crema

Plain Greek yogurt: I like using whole milk Greek yogurt because it makes the crema nice and thick and creamy without needing any mayonnaise.

Olive oil: This helps thin the crema out so it's easy to drizzle over tacos.

Jalapeno: Adjust this to your taste depending on how much heat you like in your crema.

Fresh cilantro: This is what gives the crema its herby, fresh flavor and pretty green color.

Lime juice and zest: Using both the juice and the zest gives the crema a bold citrus flavor.

Honey: Just a touch of honey balances the tang of the yogurt and lime.

Salt: This brings all the other flavors together.

 Step-By-Step Instructions

Start with the pineapple salsa so the flavors have time to meld while you prep everything else. Finely chop the pineapple, red bell pepper, jalapeno, red onion, and cilantro, then toss everything together in a small bowl with lime juice, olive oil, and a pinch of salt. Pop it in the fridge until you're ready to build your tacos.

While the salsa chills, toss the shredded slaw mix with lime juice, olive oil, and a pinch of salt in a separate bowl. Set it aside so it has a chance to soften slightly and soak up that lime flavor.

Next, season the fish generously with the blackening seasoning, making sure to coat all sides. Heat a cast iron skillet over medium-high heat and add a tablespoon of olive oil to coat the pan. Cook the fish for 3 to 5 minutes per side, depending on the thickness of the fillets. You'll know it's ready when it flakes easily with a fork and reaches 145°F on a meat thermometer.

While the fish cooks, add all the cilantro-lime crema ingredients to a small blender and pulse for about 30 seconds, or until smooth. If it's too thick to drizzle, add a tablespoon or two of water and blend again.

To build the tacos, layer a spoonful of the dressed slaw onto a warm tortilla, followed by the blackened fish, a scoop of pineapple salsa, and a drizzle of cilantro lime crema. Finish with a squeeze of lime and a sprinkle of fresh cilantro.

Serving Suggestions

• Serve with a side of Mexican rice or black beans for a heartier meal.
• Add a side of tortilla chips and guacamole for taco night.
• Pairs with a simple green salad to keep things light.
• A cold glass of agua fresca or a margarita rounds out the meal perfectly.

Make Ahead

The pineapple salsa and cilantro lime crema can both be made a day ahead and stored in the fridge in airtight containers. This actually helps the salsa flavors develop even more. You can also season the fish ahead of time and keep it covered in the fridge until you're ready to cook it. I'd recommend waiting to dress the slaw until closer to serving time so it stays fresh and doesn't get watery.

Storage

Store any leftover fish, slaw, salsa, and crema separately in airtight containers in the refrigerator for up to 2 days. The fish is best reheated gently in a skillet over low heat so it doesn't dry out. I don't recommend assembling the tacos ahead of time, since the tortillas can get soggy sitting with the toppings.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!