Blackened Fish Taco Recipe

Prep the fish

Pat the fish fillets dry with paper towels and cut each into 3–4 strips sized for tacos (about 3–4 oz per piece). Season both sides lightly with 1/2 tsp of the kosher salt and a pinch of black pepper.

Make blackening spice

In a small bowl combine paprika, smoked paprika, ground cumin, dried oregano, garlic powder, onion powder, cayenne pepper, remaining 1/2 tsp kosher salt, and remaining black pepper. Mix thoroughly.

Coat and cook

Brush fish lightly with 2 tbs olive oil. Pat the spice mix onto both sides of the fish pieces so they are evenly coated. Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 2–3 minutes). Add 1 tbs unsalted butter and swirl to melt. Add fish pieces in a single layer without crowding. Cook 2–3 minutes per side, pressing slightly, until a dark crust forms and fish flakes easily (internal temperature ~145°F / 63°C). Transfer cooked fish to a plate and tent with foil to rest while assembling tacos.

In a small bowl combine 1 cup mayonnaise, 1 tsp chopped chipotle in adobo (more to taste for heat), 1 tbs lime juice, 1 tsp honey, 1 tsp minced garlic, and 1 tsp salt. Whisk until smooth and taste; adjust chipotle or lime as desired. Chill in refrigerator until ready to use.

In a medium bowl combine thinly sliced green cabbage, red cabbage, shredded carrot, and 2 tbs chopped cilantro. In a small jar or bowl whisk together 2 tbs lime juice, 1 tbs olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over cabbage mixture and toss to combine. Let sit 10 minutes to slightly soften and meld flavors.

Combine 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1 minced seeded jalapeño, 2 tbs chopped cilantro, 2 tbs lime juice, and 1/2 tsp salt in a bowl. Stir gently, taste for seasoning, and refrigerate for at least 10 minutes to let flavors meld.

Warm tortillas: heat a dry skillet over medium and warm tortillas 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 8–10 minutes.

Build each taco: spread about 1–2 tbs chipotle mayo on a warmed tortilla. Add a small handful (about 1/4 cup) of slaw, place 1–2 pieces of blackened fish (depending on size), and top with 1–2 tbs pineapple salsa. Garnish with extra cilantro leaves and serve with a lime wedge for squeezing.

Serve immediately while fish is warm and tortillas are pliable. Offer extra chipotle mayo and salsa on the side.