Description
Spicy Blackened Fish Taco Bowls are a fresh, vibrant weeknight win. Learn my easy, 25-minute recipe for a flavor-packed dinner with simple ingredients!
Ingredients
Scale
- Main Players:
- 1 lb (450g) white fish fillets (mahi-mahi, cod, or tilapia), patted dry
- 2 cups shredded red cabbage
- 1–2 ripe avocados, sliced or diced
- 8 small corn tortillas, warmed (or lettuce cups for bowls)
- 1 tbsp olive oil
- Blackening Seasoning:
- 1 tbsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- Creamy Slaw Components:
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or plain Greek yogurt)
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- Finishing Touches:
- Extra fresh cilantro, for garnish
- Lime wedges, for serving
- Hot sauce, for serving (optional)
Instructions
- Prep Your Fish & Seasoning:: First things first, pat those fish fillets *really* dry with paper towels. This is critical for getting that beautiful blackened crust, honestly. Then, in a small bowl, whisk together all your blackening seasoning ingredients. I usually go a little heavy on the paprika because I love the color it gives. Generously coat both sides of each fish fillet with the seasoning blend. Don’t be shy here; this is where all the flavor comes from! I always make sure every inch is covered, even if my fingers end up looking a bit orange.
- Whip Up the Creamy Slaw:: While the fish is waiting, let’s get that slaw going. In a medium bowl, combine the shredded red cabbage, a handful of chopped fresh cilantro, mayo, sour cream, and a good squeeze of fresh lime juice. Give it a good stir until everything is nicely coated. I always taste it here and usually add another squeeze of lime, maybe a pinch of salt if it feels like it needs a little something. This slaw adds such a fresh, tangy counterpoint to the spicy fish, it’s a total game-changer.
- Blacken the Fish:: Now for the fun part! Heat a heavy-bottomed skillet (cast iron is my absolute favorite for this) over medium-high heat with a drizzle of olive oil. You want it hot, almost smoking. Carefully place the seasoned fish fillets in the hot pan, making sure not to overcrowd it. Cook for about 2-4 minutes per side, depending on the thickness of your fish, until it’s beautifully dark and crusty on the outside and flaky on the inside. The kitchen will get a little smoky, so open a window! I always get a little nervous about overcooking it, but a quick peek with a fork tells me if it’s done.
- Warm Those Tortillas:: While the fish is cooking or resting, warm your corn tortillas. I usually do this right on a dry skillet over medium heat for about 30 seconds per side, until they’re soft and pliable with a few char marks. You can also wrap them in a damp paper towel and microwave them for about 30 seconds. If you’re going full “bowl” mode, skip this step and just grab some sturdy lettuce cups or rice for your base. I sometimes forget this step and end up with cold tortillas, oops!
- Assemble Your Blackened Fish Taco Bowls:: Time to build! Grab your favorite serving bowls. Start with a base – maybe some shredded lettuce, rice, or even those warm corn tortillas ripped into pieces. Flake the blackened fish into delicious chunks. Top generously with the creamy red cabbage slaw. Add plenty of sliced avocado. This is where I go a little wild with the avocado, honestly. It just makes everything better.
- Garnish & Serve Your Blackened Fish Taco Bowls:: Finish your Blackened Fish Taco Bowls with a sprinkle of extra fresh cilantro, a few lime wedges for squeezing (don’t skip this!), and a drizzle of your favorite hot sauce if you’re feeling extra spicy. The vibrant colors, the smoky aroma, the fresh lime – it’s a feast for the senses! Serve immediately and watch everyone dig in. It’s truly a simple meal that feels incredibly special.