Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo Recipe

If you’re craving a dish that bursts with bold flavors and a refreshing crunch, these Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo are going to become your new favorite. The perfectly seasoned, smoky cod pairs brilliantly with the zesty, creamy slaw and spicy mayo, creating a vibrant mix of textures and tastes that dance on your palate with every bite. Whether you’re whipping up a quick weeknight dinner or impressing friends at your next gathering, these tacos bring a restaurant-quality experience right to your kitchen.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the secret to making Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo sing. Each plays a distinct role, from the spices that give the fish its irresistible crust to the bright slaw that adds refreshing crunch and the creamy kick of the sriracha mayo.

• 1½ lb thick-cut cod: Choose thick fillets for a juicy, flaky texture that’s perfect for blackening.
• 1 Tbsp olive oil: Helps create a crispy, flavorful sear on the fish.
• 1 Tbsp unsalted butter: Adds richness and helps evenly brown the fish.
• 2 tsp chili powder: Brings smoky warmth to the blackened spice mix.
• 2 tsp paprika: Adds depth and a vibrant red color to the seasoning.
• 1 tsp ground cumin: Offers a subtle earthiness that complements the fish.
• 1 tsp garlic powder: Enhances savory notes essential to the spice blend.
• 1 tsp onion powder: Adds mild sweetness and balance.
• ½ tsp black pepper: Gives a gentle heat and sharpness.
• ½ tsp salt: Essential for bringing out all the flavors.
• ¼ tsp cayenne pepper: Provides the perfect kick without overpowering.
• 8 (6-inch) tortillas: Soft and warm tortillas are the ideal vessel for your tacos.
• 2 cups shredded cabbage (red and/or green): Creates the crisp, fresh cilantro slaw base.
• Juice of ½ lime: Brightens the slaw with citrusy zing.
• ¼ cup cilantro, chopped: Adds vibrant color and herbaceous freshness to the slaw.
• Salt and black pepper, to taste: Season the slaw perfectly tailored to your liking.
• ½ cup low-fat mayonnaise: The creamy base for the sriracha mayo sauce.
• Juice of ½ to 1 lime: Adds a zesty balance to the sauce.
• 1 Tbsp sriracha: Infuses the mayo with that signature spicy-sweet heat.
• ¼ tsp salt: Enhances all the sriracha mayo flavors.
• 2 tsp sugar: Rounds out the heat with a touch of sweetness.

How to Make Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo

Step 1: Prepare the Blackening Spice Mix

First, combine the chili powder, paprika, cumin, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl to create a delicious spice blend. Rub this mixture generously on both sides of your thick-cut cod fillets. This spice mix is the heart of the dish, giving the fish that irresistible smoky kick and deep color.

Step 2: Cook the Fish to Perfection

Heat olive oil and unsalted butter in a large skillet or cast iron pan until the butter is bubbly and golden but not burned. This combination ensures a beautifully crisp and flavorful blackened crust. Carefully add the seasoned fish, cooking it 4 to 5 minutes on each side until it’s opaque and flakes easily with a fork. The cast iron skillet is perfect here, providing an even sear and those signature charred edges.

Step 3: Make the Cilantro Slaw

While your fish cooks, toss the shredded cabbage with freshly squeezed lime juice, chopped cilantro, salt, and black pepper. This slaw balances the warm, spicy fish with its refreshing crunch and bright citrus tang. The lime juice slightly wilts the cabbage, making it pleasantly tender but still crisp — exactly what you want for tacos.

Step 4: Whisk Together the Sriracha Mayo

In a small bowl, mix low-fat mayonnaise with sriracha, lime juice, salt, and sugar. Whisk until smooth and creamy. This spicy, tangy mayo is the perfect finishing touch, adding creaminess and a subtle sweetness that complements the smoky fish beautifully and brightens the overall flavor.

Step 5: Assemble Your Tacos

Warm the tortillas slightly, then pile about 3 ounces of the blackened fish into each one. Top generously with the cilantro slaw and a dollop (about a tablespoon) of sriracha mayo. Serve immediately for the best texture and flavor experience — these tacos are a harmonious blend of spicy, creamy, and fresh that you’ll want to enjoy right away.

How to Serve Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo

Garnishes

Add a sprinkle of finely chopped fresh cilantro or a few thin slices of radish for an extra pop of color and crunch. A wedge of lime on the side encourages adding an extra burst of citrus with each bite, intensifying the freshness and balancing the smoky flavors of the blackened fish.

Side Dishes

Pair your tacos with a light and refreshing side like Mexican street corn salad or grilled pineapple salsa. A chilled cucumber and avocado salad can also provide a cooling contrast to the spicy sriracha mayo and bold blackened seasoning.

Creative Ways to Present

For a fun twist, serve your Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo in mini taco bowls or over a bed of mixed greens for a taco salad. You can also turn them into a deconstructed platter for guests to build their own tacos at the table, which is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

You can store leftover blackened fish, slaw, and sriracha mayo separately in airtight containers in the refrigerator. This helps maintain their freshness so you can enjoy the flavors without soggy textures later on.

Freezing

While the fish can be frozen after cooking, the slaw and sriracha mayo do not freeze well due to their texture and fresh ingredients. Wrap the fish tightly and freeze it for up to 2 months. Thaw overnight in the fridge for best results.

Reheating

Reheat the blackened fish gently in a skillet over medium heat to preserve its crust and moisture. Avoid the microwave as it can make the fish dry and lose its texture. Add the slaw and sriracha mayo fresh when ready to serve.

FAQs

Can I use a different type of fish for these tacos?

Absolutely! While cod is excellent for its firm texture and mild flavor, other white fish like mahi-mahi, tilapia, or halibut also work beautifully with the blackening spices and hold up well to cooking.

How spicy are the Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo?

The spice level is moderate, thanks to the combination of chili powder, cayenne, and sriracha. If you prefer less heat, reduce the cayenne and sriracha slightly without losing the rich, smoky flavor.

Can I make the slaw and mayo in advance?

Yes! The cilantro slaw and sriracha mayo can be prepared up to a day before serving and stored in the refrigerator. This makes assembling your tacos quick and stress-free when mealtime arrives.

What’s the best way to warm the tortillas?

Warm tortillas briefly in a dry skillet over medium heat or directly over a gas flame for a few seconds per side to achieve a soft, pliable texture that’s perfect for wrapping your tacos.

Is this recipe gluten-free?

It can be! Just ensure you use gluten-free tortillas and check that your sriracha and other ingredients don’t contain gluten. The rest of the recipe is naturally gluten-free and packed with wholesome flavors.

Final Thoughts

If you’ve been on the hunt for a taco recipe that’s bursting with flavor and a perfect balance of spice, creaminess, and freshness, these Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo are ready to steal the spotlight. They’re perfect for any occasion and guaranteed to bring smiles around your table. Give this recipe a try—you might just find it becomes your go-to favorite too!

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