Louisiana Blackened Fish Tacos

The first time I made blackened fish, I set off every smoke alarm in my apartment and had to throw open all the windows in February. My roommate walked in coughing, then immediately asked when dinner would be ready because the smell was incredible. Now I know better about ventilation, but that fierce, spicy sear is still worth a little drama.

I served these at a summer dinner party when my friend Caskey mentioned he'd never had Cajun food before. He took one bite and literally stopped talking for five minutes, just kept eating. That's when I knew this recipe wasn't just good—it was the kind of food that makes people put down their phones and pay attention.

Ingredients

• White fish fillets: Tilapia, catfish, or cod work beautifully because they're mild enough to let those spices shine without falling apart during high-heat cooking
• Paprika and cayenne: This duo creates that signature dark, flavorful crust—don't be shy with the cayenne if you like it hot
• Lime juice: Fresh is non-negotiable here, it cuts through the rich spices and ties the whole dish together
• Sour cream and mayonnaise: The crema base needs both for that perfect tangy, creamy consistency

Instructions

Make the slaw first:

Toss both cabbages, carrot, and cilantro in a large bowl. Whisk lime juice, mayonnaise, salt, and pepper in a small bowl, then pour over vegetables and mix well. Let it hang out and get friendly while you work on everything else.

Blend your blackening spices:

Combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt in a small bowl. This makes enough for several batches, so save any extra in an airtight container.

Prep the fish:

Pat fillets completely dry with paper towels—any moisture will steam instead of sear. Brush with olive oil on both sides, then press the spice mixture into the fish until thoroughly coated.

Sear it hard:

Get a cast-iron skillet ripping hot over medium-high heat, almost smoking. Cook fish for 2 to 3 minutes per side until deeply browned and fish flakes easily with a fork. Rest for one minute, then cut into pieces.

Whisk together the crema:

Mix sour cream, mayonnaise, lime juice, hot sauce if you're feeling brave, and salt until completely smooth. Taste and adjust—this should be tangy enough to make your mouth water slightly.

Build your tacos:

Warm tortillas directly over a gas flame or in a dry pan until pliable and slightly charred. Pile in fish, heap on slaw, drizzle generously with crema, and finish with extra cilantro if you've got it.

Save

My niece declared these better than anything from the taco truck downtown, which is basically the highest compliment she can give anything. Now she requests them every time she visits, and I've learned to double the recipe because these disappear fast.

Getting the Perfect Sear

A properly heated pan is non-negotiable for blackened fish. You want it hot enough that the fish sprints audibly when it hits the surface—that's how you get the restaurant-style crust without overcooking the delicate flesh inside.

Make Ahead Magic

The slaw actually gets better after an hour in the fridge, giving the cabbage time to soften slightly and absorb that lime dressing. You can also mix the spice blend days ahead, keeping it in a jar by the stove for impromptu taco nights.

Serving Suggestions

A cold beer feels almost mandatory with these, something crisp that can stand up to the heat. I also like to serve avocado slices on the side for anyone who wants to temper the spice with something creamy and cool.

• Squeeze fresh lime right before eating to wake up all the flavors
• Keep extra crema at the table because everyone wants more
• Have napkins ready—these are gloriously messy

Save

There's something deeply satisfying about food that arrives at the table with such bold, unapologetic flavor. Hope these bring a little spicy joy to your kitchen table.

Common Questions

→ What type of fish works best for blackening?

White fish fillets like tilapia, catfish, or cod are ideal due to their firm texture and mild flavor that stands up well to bold spices.

→ How can I adjust the spice level?

Modify the amount of cayenne pepper in the spice mix or add sliced jalapeños to the slaw for more heat.

→ What is the best way to cook the fish for blackening?

Cook fish in a very hot cast-iron skillet for 2-3 minutes per side until a dark, flavorful crust forms and the fish flakes easily.

→ Can I substitute the tortillas?

Yes, both corn and flour tortillas work well; warm them before assembling for best texture.

→ What can be used instead of sour cream in the crema?

Greek yogurt is a good alternative that maintains creaminess and tanginess while reducing fat content.