Time-Saving Tip: Use one 12-oz. bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time.
Blackened Fish Tacos Recipe
Blackened Seasoning Ingredients:
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 1 1/2 tbsp Smoked paprika
- 1 tbsp Dried thyme
- 1 tbsp Dried oregano
- 2 tsp Sea salt
- 1 tsp Black pepper
- 1/2 - 1 tsp Cayenne pepper (Adjust amount of cayenne to reach desired level of heat)
- 2 tbsp Extra virgin olive oil
- 18-20 oz Mahi-mahi or other firm white fish
- 4-5 Large radishes, trimmed and thinly sliced
- 3 tbsp Fresh cilantro leaves, chopped
- 8 8-inch corn or gluten-free tortillas
- Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
- To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside. Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.
- Add the olive oil to a large cast-iron or other skillets over medium heat. Once heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
- To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. Enjoy!
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