Who doesn’t love tacos? They’re fun, flavorful, and oh-so-versatile. Today, I’m sharing one of my favorite taco recipes: Blackened Fish Tacos. These tacos are packed with bold spices, a refreshing Mexican slaw, and a creamy, spicy mayo. Whether you’re hosting Taco Tuesday or just craving something tasty, these are winners! Plus, they’re low in calories, nutritious, and quick to whip up. Let’s get in.
Method
Prepare the Fish
Begin by creating a robust spice blend to infuse your cod fillets with deep, smoky flavors. In a small bowl, combine 1 teaspoon of Old Bay seasoning, 2 teaspoons of paprika, 1 teaspoon of garlic powder, a pinch of cayenne pepper, and salt and pepper to taste. Mix these spices thoroughly to ensure an even distribution of flavors. Generously coat each slice of the 280g cod fillet with the spice mixture, making sure every side is well-covered. Preheat your air fryer to 190°C (375°F) and arrange the seasoned fillets in a single layer to avoid overcrowding, which ensures even cooking. Cook the fish for 10-12 minutes until it becomes flaky and opaque. If you don’t have an air fryer, you can achieve similar results by pan-searing the fish. Heat a little oil in a skillet over medium heat and cook the fillets for about 4-5 minutes on each side, or until they are fully cooked through and develop a nice, charred exterior.
Make the Slaw
While the fish is cooking, prepare the refreshing Mexican slaw that will add a crunchy and zesty contrast to your tacos. Start by shredding half a red cabbage finely and placing it in a large mixing bowl. Add 1/3 cup of freshly chopped coriander and half a finely diced red onion to the bowl. To elevate the flavors, sprinkle in 1 teaspoon of cumin and squeeze the juice from half a lime over the mixture. Season with a pinch of salt to taste. Using tongs or salad hands, toss all the ingredients together until the cabbage is evenly coated with the lime juice and spices. This slaw should be vibrant and slightly tangy, providing a perfect balance to the rich, spiced fish.
Whip Up Spicy Mayo
Next, prepare the creamy and spicy mayo that will tie all the components of your tacos together. In a small bowl, combine 30g of light mayonnaise with 20g of fat-free yogurt to create a lighter base. Add 10g of sriracha for heat, 1/2 teaspoon of Dijon mustard for a hint of tanginess, and 1/2 teaspoon of Cajun seasoning to complement the blackened fish flavors. Mix all the ingredients thoroughly until the sauce is smooth and well-blended. Taste the mayo and adjust the spice levels if you prefer it hotter, adding more sriracha or Cajun seasoning as desired. This spicy mayo will add a creamy texture and a kick of heat to each taco bite.
Assemble the Tacos
With all components ready, it’s time to assemble your delicious Blackened Fish Tacos. Start by warming the mini tortillas to make them pliable; you can do this by heating them in a small pan on the stovetop for a few seconds on each side until they are soft and warm but not crispy. Lay each tortilla flat and begin by adding a generous spoonful of the prepared Mexican slaw, ensuring a crunchy base. Place a piece of the blackened fish on top of the slaw, followed by a dollop of mashed avocado for creaminess and richness. Finally, drizzle a generous amount of the spicy mayo over the top to enhance the flavors. Repeat this process for each tortilla, ensuring every taco is evenly and beautifully assembled. Serve immediately to enjoy the combination of bold spices, fresh slaw, and creamy sauces in every bite.
Blackened Fish Tacos
Equipment
- Air fryer (or a pan for cooking the fish)
- Cutting board and knife
- Mixing bowls (for slaw and mayo)
- Tongs (for assembling tacos)
- Small pan (for warming tortillas)
Ingredients
- For the Fish:
- 280 g cod fillets sliced
- 1 tsp Old Bay seasoning
- 2 tsp paprika
- 1 tsp garlic powder
- Pinch of cayenne pepper
- Salt and pepper to taste
- For the Mexican Slaw:
- Half a shredded red cabbage
- 1/3 cup chopped coriander
- Half a finely diced red onion
- 1 tsp cumin
- Juice from 1/2 lime
- Salt to taste
- For the Spicy Mayo:
- 30 g light mayo
- 20 g fat-free yogurt
- 10 g sriracha
- 1/2 tsp Dijon mustard
- 1/2 tsp Cajun seasoning
- For Assembling:
- Mini tortillas as needed
- 1 mashed avocado
Instructions
- Prepare the Fish:
- Mix all the spices—Old Bay, paprika, garlic powder, cayenne pepper, salt, and pepper. Coat the cod fillets generously with this spice blend. Pop the fillets into your air fryer and cook at 190°C for 10-12 minutes. Don’t have an air fryer? No worries! You can pan-sear the fish on medium heat until it’s flaky and cooked through.
- Make the Slaw:
- Combine shredded red cabbage, chopped coriander, diced red onion, cumin, lime juice, and a pinch of salt in a bowl. Toss everything together for a crunchy, zesty slaw.
- Whip Up Spicy Mayo:
- In a small bowl, mix light mayo, yogurt, sriracha, Dijon mustard, and Cajun seasoning. Taste and adjust the spice if you like it extra hot!
- Assemble the Tacos:
- Warm the tortillas on the stovetop for a few seconds on each side. Layer each tortilla with a spoonful of slaw, a piece of blackened fish, a dollop of mashed avocado, and a drizzle of spicy mayo.
Notes
- Don’t Overcrowd the Air Fryer: Make sure the fillets are in a single layer for even cooking.
- Check the Tortillas: Heat them just enough to soften without burning.
- Adjust Spice Levels: If you’re not a fan of heat, reduce the cayenne and sriracha in the recipe.
Serving Suggestions
- Pair these tacos with a side of tortilla chips and guacamole for extra crunch.
- A light corn and bean salad makes a great addition to the meal.
- Serve with lime wedges for an extra citrusy kick.
Fun Fact
Do you know the technique of “blackening” fish that comes from Cajun cooking? It involves using bold spices to create a flavorful crust, giving the fish a smoky, charred look without actually burning it.
Conclusion
Blackened Fish Tacos are more than just a meal—they’re an experience! With a medley of spices, vibrant slaw, and creamy mayo, these tacos are bursting with flavor. Plus, they’re so easy to make that you’ll want to whip them up on repeat. Give this recipe a try and let me know how it turns out. Happy taco-making!