Blackened Fish Tacos Recipe

Prep fish

Pat the fish fillets dry with paper towels. Cut into 8 equal pieces (about 3–4 oz each) for tacos and set on a plate. Let sit 10 minutes at room temperature.

Make spice mix

In a small bowl combine paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne pepper, kosher salt, and black pepper. Stir until evenly mixed.

Season & blacken

Brush fish lightly with olive oil. Press both sides of each piece into the spice mix to coat evenly. Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add butter and let it foam. Add fish pieces (do not crowd) and sear 2–3 minutes per side until a dark crust forms and fish reaches an internal temperature of 145°F (or flakes easily). Work in batches if needed.

While fish cooks, mince Fresno chilies (remove seeds for milder heat). In a small saucepan over low heat combine minced Fresno, honey, lime juice, rice vinegar and a pinch of salt. Warm gently, stirring until honey thins and flavors meld, about 2–3 minutes. Remove from heat. When fish is seared, brush a light coating of the warm glaze onto each piece of fish or toss pieces briefly in the glaze to coat. Reserve remaining glaze for drizzling.

Combine green cabbage, red cabbage and shredded carrot in a bowl. In a separate small bowl whisk together mayonnaise, Greek yogurt, lime juice, apple cider vinegar, honey, salt and black pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Stir in chopped cilantro. Taste and adjust seasoning. Chill briefly while finishing fish and fries, or serve immediately for a crisper slaw.

Prep potatoes

Scrub potatoes and cut into 1/3–1/2-inch hand-cut fries. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove excess starch; then drain and pat completely dry with clean kitchen towels or paper towels.

Cook fries (fry method)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Blanch fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry fries a second time in batches until golden and crisp, 2–3 minutes. Drain on paper towels, immediately toss with kosher salt and paprika.

Cook fries (oven method)

If baking, preheat oven to 425°F (220°C). Toss dried fries with 2–3 tbsp olive oil, spread in a single layer on a rimmed baking sheet, flip halfway through and bake 25–35 minutes until golden and crisp. Season with kosher salt and paprika.

Warm tortillas in a dry skillet or directly over a low flame until pliable, or wrap in foil and heat in a 300°F (150°C) oven for 5–8 minutes. To build each taco, place a heaping 2–3 tbsp of cabbage slaw on the tortilla, top with a piece of glazed blackened fish, spoon a little extra Fresno honey glaze if desired, and garnish with fresh cilantro leaves. Serve with lime wedges alongside a portion of hand-cut fries.