Blackened Fish Tacos
These Blackened Fish Tacos are a great homemade alternative to restaurant fish tacos. They’re served with a delicious homemade coleslaw, pico de gallo and cajun remoulade.
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You can have all the different elements prepared and thrown together in only 35 minutes, and so quick and easy!
These amazing fish tacos have 5 aspects – crisp iceberg lettuce, succulent blackened Mahi, a crunchy sweet slaw, cajun remoulade, and pico de Gallo. This combo makes for a perfect zesty summertime meal.
Why You’ll Love This Recipe:
Bold, smoky flavor: Blackened mahi mahi pairs perfectly with crisp slaw, zesty pico, and creamy remoulade.
Fresh and vibrant: Every component, from the citrusy tomato topping to the tangy slaw, is made from scratch.
Balanced and satisfying: A mix of crunchy, creamy, spicy, and sweet in every bite.
Surprisingly simple: Just a few quick-prep elements come together for restaurant-style tacos at home.
Easy to customize: Serve on tortillas or lettuce wraps, and adjust spice levels to taste.
Ingredients to Make Blackened Fish Tacos:
- mahi-mahi. A firm, mild white fish that holds up well to searing. You can also use cod or halibut if preferred.
- blackened seasoning. A smoky-spicy blend that creates a flavorful crust, store-bought or homemade both work well.
- coleslaw. Made with shredded cabbage, honey, white vinegar, and chopped cilantro. Tangy and slightly sweet, it adds crunch and contrast to the fish.
- pico de gallo. A fresh mix of roma tomatoes, red onion, jalapeño, lime juice, and cilantro. Adds brightness and a touch of heat.
- remoulade. A creamy Cajun-inspired sauce made with mayonnaise, Cajun seasoning, paprika, honey, and capers. Blended smooth and perfect for drizzling.
How to Make Blackened Fish Tacos:
- Season the Mahi with blackened seasoning, salt and pepper and sear on a hot pan, in a little bit of oil until cooked – about 4 minutes. Keep turning so each side gets seared.
- Mix the cabbage, vingear, honey and rest of the cilantro. Set aside.
- Mix the tomato, red onion, lime juice, half of the cilantro and jalapeño. Season to taste with salt and pepper. Set aside.
- Blend together the mayonnaise, cajun seasoning, paprika, honey and capers until completely combined. Set aside.
- Add a chunk of fish to a to a tortilla or lettuce wrap. Top with the slaw, pico de gallo and remoulade.
Recipe Notes & Tips:
- Use a hot pan for searing: Mahi mahi cooks quickly, preheat your pan well so the outside gets a flavorful crust without overcooking the inside.
- Flip for even blackening: Turn the fish every minute or so to make sure all sides get nicely seared and cooked evenly.
- Make components ahead: The slaw, pico, and remoulade can all be prepped in advance and stored in the fridge for easy assembly.
- Don’t overmix the slaw: Toss just until combined to keep it crisp.
- Taste and adjust the pico: Add more lime, salt, or jalapeño to suit your flavor and spice preferences.
- Serving tip: Warm your tortillas or lettuce wraps before assembling, this helps everything hold together better and improves texture.
Serving Suggestions:
- Mexican Coleslaw
- Chimichurri Roasted Vegetables
- Chopped Mexican Salad
- Guacamole
- Loaded Sweet Potato Fries
How to Store:
For best texture, store all components separately and assemble just before serving.
Fish: Store leftover cooked mahi mahi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to avoid drying it out.
Slaw & pico de gallo: Keep in separate airtight containers for up to 3 days. Stir before using, as liquid may settle.
Remoulade: Store in a sealed jar or container in the fridge for up to 1 week.
FAQs:
Yes cod, halibut, or tilapia all work well. Just make sure it’s a firm white fish that holds up to searing.
It has mild to medium heat from the blackened and Cajun seasonings. To reduce spice, skip the jalapeño in the pico and choose mild seasoning blends.
Absolutely. Brush with oil and grill over medium-high heat for 3–4 minutes per side, depending on thickness.
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Blackened Fish Tacos
Ingredients
- 1 pound mahi mahi
- 1 teaspoon blackened seasoning
- 1 cup cabbage, shredded
- 2 teaspoon honey
- 1 teaspoon white vinegar
- ¼ fresh cilantro, chopped roughly
- 2 roma tomatoes, diced
- ½ red onion, finely diced
- 1 tablespoon lime juice
- 1 jalapeño, seeded and diced
- 1 cup mayonnaise
- 2 teaspoons cajun seasoning
- 1 teaspoon paprika
- 2 teaspoons honey
- 1 teaspoon capers
Instructions
- Season the Mahi with blackened seasoning, salt and pepper and sear on a hot pan, in a little bit of oil until cooked – about 4 minutes. Keep turning so each side gets seared.
- Mix the cabbage, vingear, honey and rest of the cilantro. Set aside.
- Mix the tomato, red onion, lime juice, half of the cilantro and jalapeño. Season to taste with salt and pepper. Set aside.
- Blend together the mayonnaise, cajun seasoning, paprika, honey and capers until completely combined. Set aside.
- Add a chunk of fish to a to a tortilla or lettuce wrap. Top with the slaw, pico de gallo and remoulade.
Nutrition
Notes
-
- Use a hot pan for searing: Mahi mahi cooks quickly, preheat your pan well so the outside gets a flavorful crust without overcooking the inside.
- Flip for even blackening: Turn the fish every minute or so to make sure all sides get nicely seared and cooked evenly.
- Make components ahead: The slaw, pico, and remoulade can all be prepped in advance and stored in the fridge for easy assembly.
- Don’t over mix the slaw: Toss just until combined to keep it crisp.
- Taste and adjust the pico: Add more lime, salt, or jalapeño to suit your flavor and spice preferences.
- Serving tip: Warm your tortillas or lettuce wraps before assembling, this helps everything hold together better and improves texture.
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I have been following this recipe for years! I don’t usually like pico, fish (other than Mahi Mahi, or fish tacos at that but my husband does. And we both LOVE these, and at this point I crave them and suggest this as a dinner option. The Pico, slaw and sauce are actually perfection. All the stars for us both getting (and enjoying) fish tacos!
I tried this recipe yesterday. It was really refreshing, tasty and comforting. For me it was the best fish tacos recipe I have ever tried making.
Honestly some of the best fish tacos I’ve ever had!! SO GOOD!!
This was so very yummy! I will for sure be making this yummy goodness again.
Hi Biza! Glad you liked the recipe!:D
We made this tonight and it was amazing! Fresh and packed with flavor! We will definitely make this again.
Hi Elle, that’s very true! I checked my notes and seem to have made a typo in the recipe (whoops!), I’ve fixed it now – thanks for bringing that to my attention! Even with the typo though, my calculation only added up to about 1 tablespoon per person for the meal, which is technically still in the safe zone! The goal with Living Chirpy is to recreate our favorite food in a healthier way, using whole ingredients as far as possible. Not every recipe you find on here will be strict low-carb, as the only carbs we’re worried about is the processed type. Thanks for checking out the blog!