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.



For the chipotle aioli:

  • 1 large egg
  • 1 large egg yolk
  • 1 cup canola oil
  • 1 tablespoon lemon juice
  • 23 teaspoons chipotle adobo sauce
  • 1 garlic clove
  • 1/2 teaspoon coarse salt

For the coleslaw:

  • 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

For the tacos:

  • 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
  • 12 tablespoons olive oil
  • 1 pound white fish, skin removed
  • 1 6-count package Mission Organics® Whole Wheat Tortillas

For topping:

  • Lime wedges
  • Sliced avocado
  • Pico de gallo


For the chipotle aioli:

  1. Combine all ingredients in a large cup for an immersion blender.
  2. Blend, starting at the bottom, working up until the ingredients are fully combined and are smooth.
  3. Refrigerate until ready to use.

For the coleslaw:

  1. Combine all ingredients in a bowl
  2. Stir until evenly combined.
  3. Refrigerate until ready to use.

For the tacos:

  1. In a small bowl, mix together the spices. Rub the mixture on both sides of the fish pieces.
  2. 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.
  3. Prepare tortillas according to package directions. Fill each with a portion of fish and coleslaw. Top with aioli and desired toppings.


Keywords: dairy free, easy, fish, cod, seafood, tacos