Blackened Fish Tacos with Avocado Crema and Cabbage Slaw

These blackened fish tacos are proof that cooking fish at home doesn’t have to be intimidating. Flaky, spice-crusted cod gets tucked into warm corn tortillas with crunchy cabbage slaw, crumbled queso fresco and a creamy, tangy avocado crema. They come together surprisingly quickly and hit all the right notes: spicy, cool, crunchy and fresh.

Yield: 8-10 tacos

Servings: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

For the Blackened Fish

• 1–1½ pounds cod or tilapia fillets

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• ½ teaspoon cayenne pepper

• ½ teaspoon chili powder

• Diamond Crystal kosher salt, to taste

• Freshly ground black pepper, to taste

• 2–3 tablespoons neutral oil, such as canola or vegetable oil

For the Avocado Crema

• 1 ripe avocado, pitted and peeled

• 1 jalapeño, seeded and roughly chopped

• ½ cup fresh cilantro, stems included

• 1 cup plain Greek yogurt

• Juice of 1 lime

• Diamond Crystal kosher salt, to taste

For the Cabbage Slaw

• 2 cups bagged coleslaw mix

• ¼ cup fresh cilantro, roughly chopped

• 2 green onions, thinly sliced

• Juice of ½ lime

• Diamond Crystal kosher salt, to taste

For Serving

• 8-10 corn tortillas

• Crumbled queso fresco

• Hot sauce

• Lime wedges

  
  

Instructions

1. Make the avocado crema. Add the avocado, jalapeño, cilantro, Greek yogurt, lime juice and a generous pinch of kosher salt to a food processor. Blend until smooth and creamy. Taste and adjust the lime and salt as needed. Set aside.

2. Make the cabbage slaw. Add the coleslaw mix, cilantro and green onions to a medium bowl. Squeeze the lime juice over the top, season with a generous pinch of kosher salt and toss until well combined. Taste and add more lime or salt as needed.

3. Make the blackening seasoning. In a small bowl, combine the paprika, garlic powder, onion powder, oregano, cumin, cayenne and chili powder with a generous pinch each of kosher salt and black pepper.

4. Pat the fish fillets completely dry with paper towels. Coat the fish generously on all sides with the blackening seasoning, pressing it into the fillets so it sticks.

5. Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned fish. Cook for 4–5 minutes per side, or until deeply browned on the outside and the fish is opaque and flakes easily with a fork. Depending on the size of your skillet, you may need to cook the fish in batches, adding additional oil as needed.

6. Transfer the cooked fish to a plate and let rest for a few minutes before breaking it into large, flaky pieces.

7. While the fish rests, warm the corn tortillas in a dry skillet over medium-high heat. If you have a gas stove, you can also carefully warm them directly over the flame until soft and lightly charred around the edges.

8. Assemble the tacos. Divide the blackened fish among the warm tortillas. Top with cabbage slaw, avocado crema, crumbled queso fresco and your favorite hot sauce. Serve immediately with lime wedges, if desired.

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Serving Suggestions

Serve these tacos with black beans and sautéed fajita vegetables for a complete meal. They’re also great with Mexican rice, grilled corn or simply a big bowl of chips, salsa and guacamole.

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Storage

Store the fish, avocado crema and cabbage slaw separately in airtight containers in the refrigerator. The cooked fish will keep for up to 2 days, while the slaw and avocado crema are best enjoyed within 1–2 days.

Reheat the fish gently in a skillet and warm fresh tortillas just before assembling.

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Maddie's Tip

Don’t be afraid of the heat. You want your skillet nice and hot before the fish goes in—that’s what gives the spices that deeply browned, blackened crust while keeping the inside flaky and tender. Turn on your oven fan and crack a window if you need to; a little smoke means you’re doing it right.