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Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo Recipe

Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo Recipe
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★★★★★

5.1 from 9 reviews

These Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo are a flavorful and spicy twist on a classic favorite. Featuring thick-cut cod seasoned with a bold blackening spice blend and seared to perfection, these tacos are topped with a tangy, fresh cilantro slaw and a creamy, spicy sriracha mayo. Perfect for a quick weeknight dinner or casual entertaining, they bring vibrant flavors with balanced heat and freshness in every bite.

Ingredients

Scale

Fish:

  • 1½ lb thick-cut cod
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 2 tsp chili powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 8 (6-inch) tortillas

Slaw:

  • 2 cups shredded cabbage (red and/or green)
  • Juice of ½ lime
  • ¼ cup cilantro, chopped
  • ¼ tsp salt and black pepper, to taste

Sriracha Mayo:

  • ½ cup low-fat mayonnaise
  • Juice of ½ to 1 lime
  • 1 Tbsp sriracha
  • ¼ tsp salt
  • 2 tsp sugar

Instructions

  1. Prepare the Blackening Spice: In a small bowl, combine the chili powder, paprika, ground cumin, garlic powder, onion powder, black pepper, salt, and cayenne pepper until evenly mixed. Rub this spice mixture evenly on both sides of each piece of cod. Set the seasoned fish aside to allow flavors to meld.
  2. Cook the Fish: In a large or cast iron skillet, heat the olive oil and unsalted butter over medium-high heat until the butter is bubbly and hot. Swirl the skillet to coat the bottom evenly. Add the cod fillets and cook for 4 to 5 minutes per side, or until the fish is cooked through, flakes easily with a fork, and has a nice charred crust from the spices.
  3. Make the Cilantro Slaw: While the fish cooks, in a medium bowl combine the shredded cabbage, fresh lime juice, chopped cilantro, and season with salt and black pepper to taste. Toss well to combine and let the flavors meld.
  4. Prepare the Sriracha Mayo: In a small bowl, whisk together the low-fat mayonnaise, lime juice (start with ½ lime and add more to taste), sriracha, salt, and sugar until smooth and creamy. Adjust seasoning as needed.
  5. Assemble the Tacos: Warm the tortillas as desired. Place about 3 ounces of the blackened fish in each tortilla. Top with approximately ¼ cup of cilantro slaw and a tablespoon of sriracha mayo. Serve immediately, garnished with extra lime wedges or cilantro if desired.

Notes

  • Use thick-cut cod for best results to avoid the fish breaking apart during cooking.
  • The spice mixture can be adjusted to your preferred heat level by modifying the cayenne pepper amount.
  • For a gluten-free option, use corn tortillas instead of wheat-based tortillas.
  • Make the sriracha mayo in advance and refrigerate to let flavors develop.
  • To keep the fish extra moist, avoid overcooking—fish should flake easily but remain juicy.

Nutrition

Keywords: blackened fish tacos, cod tacos, cilantro slaw, sriracha mayo, spicy fish tacos, quick fish recipe, healthy tacos, seafood tacos

Find it online: https://platedbyemma.com/blackened-fish-tacos-with-cilantro-slaw-and-sriracha-mayo-recipe/