Blackened Fish Tacos with Cabbage Slaw
These easy fish tacos are the best! This simple recipe features blackened fish with homemade seasoning and topped with cabbage slaw and a creamy chipotle sauce. Wrap them in flour or corn tortillas, and serve them with your favorite rice and refried beans for a complete meal.
Why I love these blackened fish tacos
I can’t forget the first time I tried fish tacos. I was at a restaurant in Victoria, British Columbia, and I literally only ordered the fish tacos because someone I was with wouldn’t stop talking about how great they were. I’m glad I was feeling a little adventurous though because I would normally not have ordered them. And guess what? Now I love them.
The only problem was that they were topped with a chipotle crema – not so great for a dairy free lifestyle. Other than that they were pretty straightforward – simple coleslaw for fish tacos and blackened cod wrapped in warm tortillas. I figured that it wouldn’t be too hard to replicate at home, without dairy.
If you like this recipe, you have to try these lamb tacos with mint chimichurri, and these honey chipotle chicken tacos and these BBQ chicken tacos.
More great Mexican inspired sides: Easy refried black beans / Mexican quinoa / Vegan queso / Mexican candy shot / Roasted chili corn salsa
Ingredients & substitutions
- Egg – We are using this non-dairy ingredient to make homemade aioli.
- Adobo sauce – You can find this sauce in the international section in your grocery store.
- Tortillas – I have to recommend that you warm your tortillas before you make your tacos otherwise you’re doing yourself, and your family a major disservice.
- White fish – Use your favorite white fish such as cod or haddock. White fish usually has a mild taste with a firm yet flaky texture that holds up well for tacos.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make blackened fish tacos with
Make the aioli. This step is somewhat technique sensitive. Add all aioli ingredients to the blender cup of an immersion blender. Working from the bottom up, blend the ingredients while slowly working your way up the cup towards the top. Continue to blend until smooth and set aside, or refrigerate if you are not going to use right away.
Prepare the slaw. Combine the cabbage slaw ingredients into a large mixing bowl. Using a rubber spatula, stir until ingredients are incorporated well. Set aside or pop in the fridge if you are not ready to serve right away.
Blackened the fish. Mix the spices together in a small bowl, using a whisk or fork to combine well. Pat each fish fillet with a paper towel to absorb any excess moisture and rub each side with the dry rub. Heat olive oil over medium high heat in a large skillet. Cook the fish for 3-4 minutes per side, flipping halfway. The fish should flake easily with a fork when it is ready. Transfer fish to a serving dish for taco assembly.
Assemble the tacos. Starting with a warm tortilla, fill each tortilla with some fish and some slaw then top with chopped avocado and fresh pico de gallo. Drizzle with chipotle aioli and serve with fresh chopped cilantro and a lime wedge.
Tips for making awesome blackened fish tacos
- Then I made a fresh cabbage slaw using pre-shredded cabbage and cilantro, and I used pico de gallo from my grocery store’s deli section. It’s still fresh but it saved me a ton of time.
- And to top it all off, I chopped up some avocado for those of us that wanted it. You can’t go wrong with these toppings, but you can definitely use other toppings if you want. Mango salsa would be great instead of the pico. Just don’t forget the lime wedges.
- Quick tip: if you want to pretty up your sauce application, try putting your aioli in a plastic squeeze bottle and chop off a bit of the top. You can get cheap ones virtually anywhere and they’re great for making a gorgeous drizzle that will wow your guests.
Ingredients
- 1 large egg
- 1 large egg yolk
- 1 cup canola oil
- 1 tablespoon lemon juice
- 2 – 3 teaspoons chipotle adobo sauce
- 1 garlic clove
- 1/2 teaspoon coarse salt
- 2 cups shredded cabbage or coleslaw mix
- 1/3 cup chopped fresh cilantro
- 2 tablespoons lime juice 1 tablespoon olive oil
- 1/4 teaspoon coarse salt
- Black pepper (to taste)
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1/2 tablespoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon coarse salt
- 1 – 2 tablespoons olive oil
- 1 pound white fish (skin removed)
- 1 6- count package tortillas
- Lime wedges
- Sliced avocado
- Pico de gallo
Instructions
For the chipotle aioli:
- Combine all ingredients in a large cup for an immersion blender.
- Blend, starting at the bottom, working up until the ingredients are fully combined and are smooth.
- Refrigerate until ready to use.
For the coleslaw:
- Combine all ingredients in a bowl
- Stir until evenly combined.
- Refrigerate until ready to use.
For the tacos:
- In a small bowl, mix together the spices. Rub the mixture on both sides of the fish pieces.
- In a skillet, heat olive oil to medium-high. Add fish and cook for 3 – 4 minutes per side, or until fish easily flakes with a fork. Remove from heat.
- Prepare tortillas according to package directions. Fill each with a portion of fish and coleslaw. Top with aioli and desired toppings.
These sound so amazing! I adore fish tacos. Must try!