Blackened Fish Tacos

Time-Saving Tip: Use one 12-oz. bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time.

Prep time: 20 minutes
Cook time: 6-8 minutes
Serves: 4

Blackened Seasoning Ingredients:

1 T. onion powder
1 T. garlic powder
1½ T. smoked paprika
1 T. dried thyme
1 T. dried oregano
2 t. sea salt
1 t. black pepper
½ t. – 1 t. cayenne pepper*

* Adjust the amount of cayenne to reach the desired level of heat

Coleslaw Ingredients:

3 c. green cabbage, thinly sliced
1 c. red cabbage, thinly sliced
Optional: ½ c. kale leaves, finely chopped
1 large carrot, shredded
1/3 c. Greek yogurt
1 T. apple cider vinegar
¾ t. ground cumin
¾ t. spicy Dijon mustard
1 T. fresh lime juice
Sea salt and black pepper, to taste

Remaining Ingredients:

2 T. extra virgin olive oil
18-20 oz. mahi-mahi or other firm white fish
4-5 large radishes, trimmed and thinly sliced
3 T. fresh cilantro leaves, chopped
8 8-inch corn or gluten-free tortillas


  1. Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
  2. To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
  3. Generously season both sides of the mahi-mahi with blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
    Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.
  4. Add the olive oil to a large cast iron or another skillet over medium heat. Once heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
  5. To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. Enjoy!
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