Carbon Tacos Recipe

Make the blackening rub and marinate

In a small bowl combine activated charcoal powder, smoked paprika, ground cumin, garlic powder, kosher salt and black pepper. Whisk to combine. Pat fish dry with paper towels. Rub olive oil and lime juice over the fillets, then press the charcoal-spice rub onto both sides of the fish until evenly coated. Let rest 10 minutes at room temperature (or up to 30 minutes refrigerated).

Cook the fish

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 teaspoon oil to the pan and swirl. Add the fillets and sear without moving 2–3 minutes per side depending on thickness, until a dark crust forms and the fish flakes easily (internal temp 140–145°F / 60–63°C for fish). For chicken alternative, cook 4–6 minutes per side until 165°F internal. Remove to a plate and rest 3–4 minutes, then break into large flakes suitable for tacos.

If using plain tortillas and you want deeper color: place tortillas on a clean work surface and very lightly dust each with a pinch of activated charcoal powder, brushing it into the surface with your fingertips (do not inhale powder). Alternatively, if starting with masa or homemade dough, mix 1 tsp charcoal into the dough. Warm tortillas in a dry skillet or directly over a gas flame for 10–20 seconds per side until pliable, or brush with melted butter/oil and heat in a skillet for 30–45 seconds per side. Keep warm wrapped in a clean towel.

Quick-pickle the red onion

Place thinly sliced red onion in a small bowl. Add apple cider vinegar, sugar and 1/4 teaspoon kosher salt (from the listed amount). Toss, then let sit 10–15 minutes at room temperature while prepping other components. For longer pickle, refrigerate up to 2 hours.

Make the slaw

In a medium bowl combine shredded cabbage, grated carrot and chopped cilantro. In a separate small bowl whisk together mayonnaise, sour cream (or Greek yogurt), hot sauce (if using), remaining lime juice and 1/2 teaspoon salt. Taste and adjust seasoning. Toss dressing with the cabbage mixture until evenly coated. Fold in about half of the quick-pickled red onion (reserve some for garnish).

Warm tortillas one more time if needed. Build each taco by layering: a spoonful of slaw, a portion of flaky blackened fish, a few pickled onions, sliced avocado, a sprinkle of cotija, and extra cilantro leaves. Add pickled jalapeños if you like heat and squeeze lime wedge over each taco before serving.

Serve immediately while fish is warm. Leftover components: store fish refrigerated up to 2 days, slaw and pickled onions separately up to 3 days; do not refrigerate tortillas wrapped with wet toppings.