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    Home » Fish & Shellfish » Blackened Fish Tacos with Slaw

    Blackened Fish Tacos with Slaw

    Apr 18, 2021 · by Valentina · 34 Comments

    This post may contain affiliate links.

    Jump to Recipe

    These Blackened Fish Tacos have a different flavor combination than most, and it's incredible! With a couple of unexpected ingredients in the mix, they're spicy, cool, soft, crunchy, hearty and a touch sweet -- all at once! You won't be able to get enough.

    Three blackened fish tacos in a blue dish with alvoado and lime slices.

    These blackened tacos are a fusion of Cajun and Mexican flavors.

    Starting with the Pickled Cabbage Slaw (pictured below), they are the recreation of mind-blowing fish tacos I've had several times, at Hale I'A Da Fish House in Kawaihae on the Big Island in Hawaii.

    I've been making and perfecting them for years.

    Jump to:
    • The Ingredients
    • Substitutions
    • Recipe Tips
    • How to Make Them
    • Taco Bar Checklist
    • More Delicious Taco Recipes
    • What to Make Ahead
    • Blackened Fish Tacos Recipe

    The Ingredients

    All of the filling for tacos in bowls - limes, slaw, avocados, sour cream, tomatoes and lettuce.

    (I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

    • garlic powder
    • onion powder
    • ground oregano
    • ground thyme
    • smoked paprika - Paprika is made from dried, ground red peppers. It ranges from mild to hot -- use whatever intensity you like. I love smoked paprika -- the peppers used have been smoked, which adds a delicious smoky flavor to dishes.
    • salt - I cook with Kosher salt. I prefer it for a few reasons: its larger flake size, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making them taste salty.
    • cayenne pepper
    • Petrale Sole fillet - Or another firm, mild fish like Mahi Mahi or Cod. Always buy the freshest fish possible. If you have a specialty fish market near you, that's probably your best bet.
    • sour cream - Crema Mexicana will also work.
    • honey
    • chipotles in adobo sauce - Chipotle Peppers in Adobo Sauce are jalapeño chiles that have been dried, smoked and packed in a sauce made of tomatoes and spices. They come in a can and you should be able to find it in any major grocery store.
    • avocado - Ripe avocados should yield to firm gentle pressure. They should feel slightly soft but not “mushy” to the touch.
    • Pickled Cabbage Slaw - Here's my easy recipe for it.
    • lettuce - I use Romain.
    • tomato salsa - I use El Pato Salsa de Chili Fresco in this recipe. You can find small cans of it in almost any major grocery store.
    • fresh tomato - Choose tomatoes that are slightly firm, but have a little give when gently squeezed, and they should have a deep red color (or whatever the color is intended to be).
    • pimiento stuffed Spanish olives
    • limes - I find that limes with a smoother skin are usually the juiciest.
    • corn tortillas - Or flour, as long as they're about a 6-inch diameter.
    • neutral oil - I use grapeseed, but vegetable works well too.

    Substitutions

    • I use Petrale Sole in this recipe. You can substitute with Mahi Mahi or Cod. Any mild, somewhat firm, white fish will work well. (Note that the cooking time will change slightly depending on the thickness of the fillets.)
    • When I had the Blackened Fish Tacos I mentioned above in Hawaii, they were served with El Pato Salsa, which is why I chose it. However, use any salsa you like.
    • You can swap black California olives for the Spanish green olives, but I would not recommend using a strong flavored olive (i.e. Kalamata).

    Recipe Tips

    • The spice mix for the fish has a touch of cayenne. Use more or less, depending on the amount of heat you want. For a big group, you might want just a pinch in case it's too hot for some.
    • These are soft tacos. If you prefer, you can sauté the tortillas in a hot pan with oil to crisp them.
    • I wouldn't skip the sour cream-honey-chipotle mixture! It puts blackend fish tacos over the top.

    (See recipe card below for quantities.)

    How to Make Them

    - Make the pickled cabbage and set it aside. Ideally, this should be made at least 3 hours ahead. The longer it sits in its marinade, the better it will be.

    Top view of pink pickled cabbage in a Mason jar.

    - In a small bowl, combine the garlic powder, onion powder, ground thyme, ground oregano, smoked paprika, salt and cayenne. Set aside.

    - In a small serving bowl, combine the sour cream with the chipotles in adobo and honey. Season to taste with a bit of salt.

    - Place the fish fillets on a clean, dry surface and coat the bottom of a large sauté pan with the oil. Heat the pan over high heat.

    - While it's heating, sprinkle both sides of the fillets evenly with the spice mix.

    Raw sole fillets with spice mix on top on parchment paper.

    - Once the pan is very hot, add a few of the coated fillets to it. You should hear a sizzling sound when they hit the pan -- if you don't, it's not hot enough yet. There should be a bit of space between each fillet, so if your pan isn't large enough for all of them, just sauté in batches. Sauté the fish just until it's cooked through, about 1 minute per side (for Petrale Sole).

    A large fillet of sole in cast iron skillet with spices.

    - Once the fish is cool enough to touch, break it into smaller pieces. Set aside.

    Pieces of blackened sole fillets for tacos, on parchment paper.

    - Warm the tortillas in the oven or over a low flame on the stove.

    - Make a taco bar with all of the taco "fillings." See Taco Bar Checklist below.

    Taco Bar Checklist

    Whenever you have a crowd or small group for tacos, it's fun and easy to set everything out in serving bowls and plates. This way everyone can customize their tacos to their own taste.

    A taco bar should have at least one protein. In today's recipe it's the blackened fish. Of course tacos are also great with grilled steak, chicken or pulled pork.

    Below is a list of the taco bar "essentials" that are included in this recipe . . .

    • avocado slices - Drizzle with lime so they keep their color and sprinkle with salt to maximize their flavor.
    • diced tomatoes - Sprinkle with salt to maximize their flavor.
    • sour cream-honey-chipotle mixture - This is incredibly delicious! For most taco bars, plain sour cream is fine, too.
    • pickled cabbage slaw
    • lime wedges - Make sure there are at least two per person.
    • shredded lettuce
    • salsa - This recipe includes one, but it's fun to have a couple of options.
    • olives
    • warmed tortillas - Wrap the the warm tortillas in a cloth kitchen towel or napkin.

    *I don't serve cheese with fish tacos. For other proteins like chicken or beef, I like to use grated cheddar or pepper jack.

    Close up of fish tacos with 3 wedges of lime.

    More Delicious Taco Recipes

    • Halibut Blood Orange Ceviche Tacos
    • Pepper Jack Turkey Lettuce Tacos
    • Pickled Tomato-Pulled Pork Tacos
    • The Ultimate Breakfast Taco
    • Spicy Potato Soft Tacos

    What to Make Ahead

    Following the guidelines below, several of the taco bar items can be prepped a least a day ahead, and some a few hours ahead.

    • The pickled cabbage should be made at least 3 hours ahead, but you can make it up to a few days ahead.
    • You can add the cut limes, sour cream-honey-chipotle mixture, shredded lettuce, olives, pickled cabbage and salsa to small serving bowls a day ahead of time. Keep them refrigerated, covered tightly with plastic wrap until you're ready to serve.
    • The avocado and tomatoes can be prepped a few hours ahead. The avocado should be drizzled with lime juice so it keeps its color. Do not sprinkle either of them with salt until you're ready to serve. These can be kept at room temperature or refrigerated, covered with plastic wrap.
    • You can coat the fish with the spice mix a few hours ahead. The fillets should be in a single layer on a plate, covered with plastic wrap, and refrigerated until you're ready to cook it.
    • For the best results, the fish should not be cooked until the last minute.

    I hope you love these Blackened Fish Tacos as much as my family and I do!

    Close up of a blackened fish taco with sliced Spanish olives on top.

    Blackened Fish Tacos Recipe

    Valentina K. Wein
    Blackened Fish Tacos have an amazingly delicious flavor combination. They're spicy, cool, soft, crunchy, hearty and a touch sweet -- all at once! You won't be able to get enough!
    * Please note that the Pickled Cabbage should be made at least 3 hours ahead of time.
    5 from 9 votes
    Print
    Prep Time 40 minutes mins
    Cook Time 5 minutes mins
    Making Pickled Slaw 3 hours hrs
    Total Time 3 hours hrs 45 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 5
    Calories 329 kcal

    Ingredients
      

    Spice mix

    • ¾ teaspoon garlic powder
    • ¾ teaspoon onion powder
    • ¾ teaspoon ground oregano
    • ¾ teaspoon ground thyme
    • ¾ teaspoon smoked paprika
    • ½ teaspoon salt
    • ¼ teaspoon cayenne pepper

    Fillings

    • ¾ cup sour cream
    • 1½ teaspoons honey
    • 1½ teaspoons chipotles in adobo sauce, minced
    • approximately 2 medium-sized avocados, thinly sliced
    • 2½ cups Pickled Cabbage (click here for the recipe)
    • 1 cup Romaine lettuce, shredded
    • ¾ cup El Pato Salsa de Chili Fresco (or another salsa you like)
    • ¼ cup tomato, washed and dried, finely chopped
    • ¼ cup Pimiento Stuffed Spanish olives, sliced
    • 2 medium-sized limes, washed and dried, cut into about 6 wedges each
    • about 15 small (6 inch) flour or corn tortillas
    • grapeseed oil for the pan (or other neutral oil, like vegetable)
    • 1 pound Petrale Sole fillet, (or other firm, mild white fish like Cod or Mahi Mahi)

    Instructions
     

    • Preheat the oven. Preheat the oven to 375°F.
    • Prepare the spice mix. In a small bowl, combine the garlic powder, onion powder, ground thyme, ground oregano, paprika, salt and cayenne. Set aside.
    • Flavor the sour cream. In a small serving bowl, combine the sour cream with the chipotles in adobo and honey. Season to taste with a bit of salt. (Here's How to Season to Taste.)
    • Prepare the fillings. Add the sliced avocados, pickled cabbage, salsa, chopped tomatoes, shredded lettuce, sliced olives and lime wedges in serving bowls. Set aside.
    • Sauté the fish. Place the fish fillets on a clean, dry surface and coat the bottom of a large sauté pan with the oil. Heat the pan over high heat. While it's heating, sprinkle both sides of the fillets evenly with the spice mix. Once the pan is very hot, add a few of the coated fillets to it. You should hear a sizzling sound when they hit the pan -- if you don't, it's not hot enough yet. There should be a bit of space between each fillet, so if your pan isn't large enough for all of them, just sauté in batches. Sauté the fish just until it's cooked through, about 1 minute per side (for Petrale Sole). Once the fish is cool enough to touch, use a fork to break it into smaller pieces to fit in the tortillas. Place them on a large plate. Set aside.
    • Warm the tortillas. Spread the tortillas out on a sheet pan and place them in the preheated 375°F oven just until they're warm, about 5 minutes.
    • Serve! Place all of the prepared ingredients in their serving bowls and plates on the table and let everyone make their own tacos.

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 329kcal
    Keywords taco Tuesday recipes, easy fish dinners
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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    Reader Interactions

    Comments

    1. David

      August 20, 2014 at 2:49 pm

      I can't wait to try this, Valentina! I am a huge fan of fish tacos, and I know this one will be just a little different! I will report back!

      Reply
      • valentina

        August 21, 2014 at 11:36 pm

        Thanks, David. 🙂

        Reply
    2. Caroline

      August 02, 2016 at 1:52 pm

      This was amazing and is now our favourite meal - we are now planning a ton of dinner parties so we can share the love!!! And the pickled cabbage was soooooooo tasty (used soy sauce & harissa paste and it worked really well) Thank you, can't wait to try more of your recipes ?

      Reply
      • valentina

        August 02, 2016 at 3:48 pm

        Thanks so much, Caroline! So happy you tired and loved it, and I look forward to you trying more. It's one of our absolute favorites! 🙂

        Reply
    3. Christina Conte

      April 19, 2021 at 1:21 pm

      Fish tacos are one of my favorite meals and these look stupendous! I love the pickled cabbage as you know me and vinegar! Now I want these for dinner!

      Reply
      • valentina

        April 20, 2021 at 1:12 pm

        Thank you, Christina. I even skipped the cilantro! 😀 ~Valentina

        Reply
    4. Chef Mimi

      April 19, 2021 at 2:44 pm

      Oh these look good. I love the spices you used. I can’t really blacken anything on my stove without setting off the fire alarm! But I love everything you used including the fish in these! Perfect for spring and summer!

      Reply
      • valentina

        April 20, 2021 at 1:11 pm

        Thanks so much, Mimi. Funny you should say that because even with my fan on high, I'm known to set off the fire alarm. Worth it, though. 😉 ~Valentina

        Reply
    5. Dawn - Girl Heart Food

      April 20, 2021 at 4:25 am

      I could always, always, go for tacos and these look scrumptious! And, even better, it just happens to be taco Tuesday!

      Reply
      • valentina

        April 20, 2021 at 1:10 pm

        Ha! Didn't realize it's Tuesday. Perfect! 😀 Thanks so much, Dawn. 🙂 ~Valentina

        Reply
    6. Liz

      April 20, 2021 at 3:22 pm

      Oh, boy, these fish tacos look amazing! What a great idea for a summer party---but these will be on our menu before that.

      Reply
      • valentina

        May 04, 2021 at 5:00 pm

        So excited for summer parties as the world begins to open up. Thanks, Liz. 🙂 ~Valentina

        Reply
    7. David @ Spiced

      April 21, 2021 at 4:23 am

      I've been craving fish tacos lately! Maybe its the arrival of warmer air? Either way, these tacos sound amazing. That sauce is a great way to boost the flavor, but I have to admit that I've never seen olives in a taco. I'm intrigued! I like big, strong flavors, so I'm pretty sure I would love these blackened fish tacos. Now I just need to figure out how to bring Hawaii to my backyard! 🙂

      Reply
      • valentina

        April 22, 2021 at 9:34 am

        Ha! I'd like Hawaii in my backyard, too! Especially the super warm water! Thanks, David. 🙂 ~Valentina

        Reply
    8. 2pots2cook

      April 21, 2021 at 4:37 am

      Love your idea of serving everything so guys can combine the ingredients as they like ! Perfect for summer day at the beach !

      Reply
      • valentina

        April 22, 2021 at 9:33 am

        Ahh, a day a the beach! Sounds perfect. Thank you, Davorka. 🙂 ~Valentina

        Reply
    9. Jeff the Chef @ Make It Like a Man!

      April 21, 2021 at 6:38 am

      This sounds so delicious! Your fish looks amazing. And cream-honey-chipotle? Yes!

      Reply
      • valentina

        April 22, 2021 at 9:33 am

        Thanks so much, Jeff! 🙂 ~Valentina

        Reply
    10. John / Kitchen Riffs

      April 21, 2021 at 7:49 am

      Love fish tacos. Any taco, really, but those made with fish are special. Love how you've flavored yours, too. Thanks!

      Reply
      • valentina

        April 22, 2021 at 9:28 am

        Many thanks, John. Fish tacos do seem special, don't they? Love that. 🙂 ~Valentina

        Reply
    11. Eva Taylor

      April 22, 2021 at 5:11 am

      Wow! These look great. We love fish tacos so I’m definitely going to try this recipe. I’m over from Jeff, Make it like a Man.

      Reply
      • valentina

        April 22, 2021 at 9:28 am

        Hi Eva! Thank you so much for visiting my site. (I love Jeff's recipes!) Hope you love this recipe and have a great weekend. 🙂 ~Valentina

        Reply
    12. David Scott Allen

      April 22, 2021 at 5:41 am

      As you know from my comment seven years ago (!), I love fish tacos, and still do. I am teaching a tortilla making class tonight to some of our students (both corn and flour), and will need to be having some tacos pretty soon to use up all the tortillas I’ll be making. I’ve made a variation on yours (I don’t use either dried garlic or onion) and they come out pretty perfect! The pickled cabbage is a big part of this! And the avocados! I don’t think I could have a fish taco without avocado.

      Reply
      • valentina

        April 22, 2021 at 9:33 am

        Thanks, David. SO cool you are teaching tortilla making! I have a tortilla press I haven't used for way too many years. And I'm so with you on the avocado. I need it (or guacamole!) with any taco. 🙂 ~Valentina

        Reply
    13. Marissa

      April 22, 2021 at 8:59 am

      I love everything about these fish tacos, Valentina! The blackened fish and that crunchy, tangy, spicy slaw look divine!

      Reply
      • valentina

        April 22, 2021 at 9:30 am

        Thanks so much, Marissas! Enjoy. 🙂 ~Valentina

        Reply
    14. Kathy @ Beyond the Chicken Coop

      April 25, 2021 at 11:00 am

      I'm a huge fan of fish tacos and I can't wait to give yours a try. I really love the blackened seasoning you put on the fish. Talk about flavor! These look amazing.

      Reply
      • valentina

        May 04, 2021 at 4:57 pm

        Thank you, Kathy. Enjoy! 🙂 ~Valentina

        Reply
    15. Liz

      April 25, 2021 at 3:11 pm

      This is a perfect way to shake up our menu!! I'm stuck on beef tacos and it's getting old. These sound magnificent!!

      Reply
      • valentina

        May 04, 2021 at 4:58 pm

        Yes, let's shake up the menu. Love that. Enjoy and thank you! 🙂 ~Valentina

        Reply
    16. Karen (Back Road Journal)

      April 28, 2021 at 9:04 am

      I like everything you have included in your fish tacos, down to the sole you used.

      Reply
      • valentina

        May 04, 2021 at 4:57 pm

        Yay! Thanks so much, Karen. 🙂 ~Valentina

        Reply
    17. Eha

      February 18, 2022 at 2:51 pm

      A pile of wraps, all your delicious ingredients, a wee bit more spice this side of the ocean . . . and a group of laughing friends doing their 'own thing' around the table with glasses filled . . . utter perfection !

      Reply
      • valentina

        February 22, 2022 at 8:03 pm

        So happy this looks good to you, Eha. Thank you! I always love more spice. 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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