Name: 15 Minute Blackened Fish Tacos with Slaw
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: ⅓ cup (80 mL) plain Greek yogurt; Juice of ½ lime; 1 tbsp (15 mL) warm water (approximately); 1 clove garlic, grated or finely minced; Pinch of salt; 1 lb (454 g) white fish (I like cod, halibut or tilapia); Salt and freshly ground black pepper; 1 tbsp (15 mL) cajun seasoning; 2 tbsp (30 mL) avocado oil; 2 cloves garlic, grated or finely minced; 2 cups (500 mL) shredded purple cabbage; 1 cup (15 mL) mango and cucumber salad (or sub for ½ cup cubed fresh or pickled mango and ½ cup sliced cucumber); 12 x 6 inch tortillas (I like flour tortillas); Optional: Fresh cilantro, hot sauce, and lime

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These mouth-watering blackened fish tacos will turn even the most skeptical fish taco eater into a full-blown fan. Packed full of vitamin C, fiber, and protein, you can whip these up in less than 15 minutes for a nourishing dinner the whole family will love.

3 blackened fish tacos topped with cabbage slaw, mango and cucumber on pink plates.

I am always looking to develop quick and easy recipes that are not only nourishing but can be used for meal prep – it’s the Registered Dietitian in me. These blackened fish tacos check all the boxes. Not only can you make these in 15 minutes from scratch, you can also meal prep many of the components for an even easier meal to enjoy the week.

This recipe uses ingredients like my 10 minute pan-seared cajun cod, shredded purple cabbage, lime crema, and my fresh mango and cucumber salad. All of these ingredients are perfect for meal prep and can be used throughout the week in a variety of different dishes.

Ingredients to make fish tacos placed in bowls and on plates. Ingredients include mango and cucumber salad, lime crema, cajun spice, oil, salt, tortillas, white fish, shredded cabbage, and garlic.

What You Need to Make these Fish Tacos & Substitutions

White fish: I really like using white fish for this recipe. It tends to have a milder flavor and is able to absorb the flavor of seasonings or marinades. I typically will use cod but you can use halibut, tilapia, or haddock. If you want to try other proteins besides fish, I recommend tofu, chickpeas, or shrimp.

Cajun seasoning: The cajun seasoning adds a kick of flavor and spice to these tacos. It typically includes a blend of spices like paprika, cayenne pepper, garlic powder, onion powder, and herbs.

Purple cabbage slaw: I like a little crunch in my tacos and shredded purple cabbage is perfect for this recipe. One of my favorite kitchen hacks is throwing half a purple cabbage into my food processor with the grating attachment and prepping 4 to 6 cups of shredded slaw. I’ll use it throughout the week raw in salads, bowls or tacos or I will saute it and serve it with dinner. One of my faves is with perogies and sausage.

You can also buy store bought shredded slaw (this recipe is great with any type of slaw). Other substitutions could be shredded lettuce, spinach, or arugula. Just pick a veggie or green that has a little bit of crunch!

Mango & cucumber salad: I like to meal prep this delicious salad at the beginning of the week and use it as a side salad with some of my meals as well as a topping for this recipe. If you don’t have any on hand, you can substitute for freshly diced mango and cucumber, mango habanero salsa (either homemade or store-bought), or other veggies like shredded carrots, avocado, or pickled red onion.

Lime crema: Lime crema is a staple in our household. I use it as a creamy drizzle on everything like my cauliflower and chickpea tacos or cajun fish taco bowl. You can also substitute it for sour cream, avocado green goddess dressing, or your favorite dressing for tacos.

Tortillas: I used 6 inch soft flour tortillas for this recipe, I find I like the texture better with the blackened fish and the crunchy cabbage and for me eating is all about what feels good! You can use corn tortillas or hard shells. You can also turn this into a bowl and substitute the tortillas for 1 cup of rice. Choose whatever feels and tastes best to you!

How to Make Blackened Fish Tacos

A bowl of lime crema with a small silver spoon in it.

If not already prepped, make the mango and cucumber salad and lime crema and set aside.

Raw white fish covered in cajun seasoning on a plate.

Prepare the fish: Pat the fish dry. Sprinkle both sides with salt and pepper then coat with cajun seasoning.

Pieces of blackened white fish are being cooked in a cast iron pan.

Make the fish: In a large cast iron pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, 2 to 3 minutes. Add the seasoned fish and cook one side until brown, 3 to 4 minutes. Flip the fish and cover the pan. Cook through until the fish is opaque and flakes easily with a fork, approximately 2 to 3 more minutes. When cooked, cut apart into bite sized pieces.

A fish taco with cabbage, mango, and cucumber toppings is on a plate.

To assemble: Lay out your tortillas and top with cabbage slaw, blackened fish, and mango and cucumber salad. Finish with a drizzle of lime crema and enjoy!

Common Mistakes and Fixes

This recipe involves searing and blackening the fish. While this technique is easy to learn, there are two mistakes that I made early on that you can learn through me.

Don’t overcrowd the pan: The fish needs space to cook properly. If you have too much in the pan, it will steam instead of blacken and you may end up with mushy fish.
Don’t stir right away: I know you may be tempted to stir the fish but to ensure it gets that delicious crust you need to let it char. This means letting the fish sit until it gets that golden brown color on one side. If you stir it right away, it will still taste good but will be missing a little of the blackened flavor intended in this recipe.

I go into more detail on making delicious pan-seared cajun cod (that isn’t dry) in this blog.

A fish taco with cabbage, cucumber, and mango as filling is on a plate.

Nutritional Benefits

White Fish: White fish is a great source of protein. It also provides our bodies with omega-3s, selenium, and vitamin B12.

Cabbage: Cabbage is a nutrition powerhouse. It’s packed full of antioxidants (which can help protect our cells from free radicals). It also is an excellent source of vitamin C (1 cup is about 55% of your daily intake requirements) and vitamin K (is almost 30% of your daily intake requirement).

Mango and cucumber salad: My mango and cucumber salad is not only packed full of flavor it’s also full of nutrients. It has pickled mango which is packed full of vitamin C, A, fiber and antioxidants. It also has cucumber which is a hydrating veggie that’s also rich in vitamin K, fiber, and potassium.

How to Meal Prep Fish Tacos

This recipe can be used both for batch prep or the ingredients are perfect for component prep if you want to make a variety of different meals for the week.

How to batch prep: Double or triple the recipe. I love these the next day for lunch so I will usually double the recipe for Meik and I to have easy lunches. I recommend storing the fish separately from the veggies and the tortillas (I love these bento style lunch boxes). You can pre-drizzle the veggies with the lime crema. When ready to eat, reheat the fish in the microwave and then assemble as you normally would.

How to component (or ingredient) prep: For this recipe, you can prepare most of the ingredients and use them throughout the week in different ways and meals.

Here’s how:

Make a big batch of the fresh mango and cucumber salad and store in an airtight container in the fridge. You can use this as a side salad for any of your meals. We’ve enjoyed this with pizza or as a side to my chimichurri skirt steak. You can also saute or grill up some prawns and top this salad for a delicious meal.
Shred the cabbage: Using a food processor with the grater setting, shred the cabbage. Wrap in a paper towel and store in a sealable bag (I love these reusable bags). Use in salads, bowls, or tacos and enjoy throughout the week. I also love sauteeing this up and eating it with pierogies and sausage.
Prep the sauce: Having pre-made sauces in your fridge is the ultimate meal prep hack. It saves you so much time when you’re making your meals. I like to make a jar of lime crema at the beginning of the week and drizzle it on my tacos and bowls.
Cook extra cod: Double the amount of cod in this recipe.

2 fish tacos with cabbage, mango, and cucumber filling are on pink plates.

How to Take these Blackened Fish Tacos to the Next Level

You can take these tacos up a notch by adding these flavor and nutrient boosters.

Add some spice: I love spice on my tacos. Either use your fave hot sauce (I like valentinos, franks, or cholula) or top with fresh or pickled jalapenos.

Fresh herbs: Top it with cilantro. You either love it or think it tastes like soap. If you fall into the latter category, try other herbs like mint or parsley.

Veggie boost: You can add almost any veggies to tacos. These would be delish with avocado, shredded cucumber, kale (I love adding my kale caesar salad to tacos), or other greens like lettuce, spinach, and cilantro.

More sauce: Add some guacamole, salsa or chipotle aioli for additional flavor and creaminess.

If you make these 15 Minute Blackened Fish Tacos, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo