Savor Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo

Enjoy flavorful Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo for a healthy coastal-inspired meal.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 tacos

Course: Lunch

Cuisine: Mexican

Calories: 207

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fish

1 pound Thick-Cut Cod can substitute with firm white fish like haddock or tilapia
2 tablespoons Olive Oil can be replaced with avocado oil
1 tablespoon Unsalted Butter consider using ghee or dairy-free butter
1 tablespoon Chili Powder swap with cayenne for more heat or paprika for milder
1 teaspoon Paprika smoked paprika can deepen the flavor
1 teaspoon Ground Cumin no direct substitute, but cornstarch can be a milder alternative
1 teaspoon Garlic Powder replace with fresh garlic for more intensity
1 teaspoon Onion Powder replace with fresh onion for more intensity
to taste Blackened Seasoning (salt, pepper, cayenne) adjust based on heat preference

For the Tacos

8 6-inch Tortillas corn or flour; or use lettuce wraps for a low-carb option
2 cups Shredded Cabbage can use coleslaw mix or other greens
2 tablespoons Lime Juice can substitute with lemon juice if needed
1/4 cup Cilantro optional if not a fan

For the Sriracha Mayo

1/2 cup Low-Fat Mayonnaise Greek yogurt can be a healthier substitute
2 tablespoons Sriracha any hot sauce can be used for a similar kick
to taste Salt
to taste Sugar can omit for a low-sugar version

Equipment

Skillet
Mixing Bowl
Whisk

Method

Step-by-Step Instructions

Prepare Spice Mix: In a small bowl, combine chili powder, paprika, cumin, garlic powder, onion powder, pepper, salt, and cayenne. Mix well.
Season Fish: Rub the spice mix generously over both sides of the fish and let it rest for about 15 minutes.
Cook Fish: Heat a skillet over medium-high heat, add olive oil and butter until bubbling. Add the seasoned fish and cook for 4-5 minutes on each side.
Make Slaw: Combine shredded cabbage, lime juice, chopped cilantro, salt, and pepper in a bowl. Toss gently and set aside.
Prepare Sriracha Mayo: Whisk together mayonnaise, lime juice, sriracha, salt, and sugar until smooth. Adjust spice level if desired.
Assemble Tacos: Warm tortillas, place fish on each, top with slaw and drizzle sriracha mayo. Serve immediately.

Nutrition

Serving: 1tacoCalories: 207kcalCarbohydrates: 15gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 400mgPotassium: 300mgFiber: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Customize toppings with avocado or radishes as desired. Ideal for a quick dinner or taco night with friends!

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