I can’t believe today is THE day…

Not sure if I want to cry or be elated. On the one hand, it means more independence for me, but on the other hand, it means that I will never-ever-ever-EVER, have another little baby again.

Today, March 2, 2016, is our baby girl’s 3rd birthday. She’s all grown up now. My job is done. I’m not needed anymore.

***Excuse me while this lady (ME!) has a mental breakdown***

Recouping myself in 3-2-1…

Each year for each kiddo’s birthday they pick a meal. Steak, rice, and stir-fried broccoli won Nanette’s little heart this year, but these blackened fish tacos with red cabbage slaw were an extremely close runner-up. Ok. They were the winner but since we just had them like 2 days ago, she had to choose another meal. 😉

Nutritional Benefits of Blackened Fish Tacos with Red Cabbage Slaw

Blackened fish tacos with red cabbage slaw offer a nutritious and delicious meal option that combines protein, healthy fats, fiber, and essential vitamins and minerals. They are not only satisfying but also provide numerous health benefits, making them a great addition to a balanced diet. 

• Rich in Protein: Fish is an excellent source of high-quality protein, essential for muscle repair, immune function, and overall health. The protein in fish tacos supports satiety and helps maintain a healthy weight.
• Omega-3 Fatty Acids: Many types of fish, such as salmon and mackerel, are rich in omega-3 fatty acids, which are known for their heart health benefits. Omega-3s can reduce inflammation, lower blood pressure, and improve cholesterol levels.
• Low in Calories: Blackened fish tacos can be a low-calorie meal option, especially when made with lean white fish and fresh vegetables. This makes them a great choice for those looking to manage their calorie intake while enjoying a flavorful dish.
• Nutrient-Dense Cabbage Slaw: Red cabbage is packed with vitamins C and K, fiber, and antioxidants. Vitamin C boosts the immune system, while vitamin K is essential for blood clotting and bone health. The fiber in cabbage promotes digestive health and helps maintain a feeling of fullness.
• Healthy Fats from Avocado: The optional avocado lime dressing adds healthy monounsaturated fats, which are beneficial for heart health. Avocados also provide potassium, which helps regulate blood pressure, and fiber, contributing to digestive health.
• Antioxidant Properties: The spices used in the blackened seasoning, such as paprika, garlic powder, and oregano, contain antioxidants that help combat oxidative stress in the body. Antioxidants play a crucial role in reducing the risk of chronic diseases.
• Fresh Vegetables: The inclusion of fresh cilantro and jalapeños in the tacos adds additional vitamins and minerals. Cilantro is known for its detoxifying properties and may support digestion, while jalapeños can boost metabolism due to their capsaicin content.

These blackened fish tacos with cabbage slaw offer a delicious way to incorporate red cabbage recipes for fish tacos. The red cabbage slaw for fish tacos recipe adds vibrant color and crunch, enhancing both the flavor and nutritional profile of your meal. Enjoy this tasty dish while reaping the health benefits it has to offer!

Ingredients Used to Make Blackened Fish Tacos with Red Cabbage Slaw

• Blackened Fish (with homemade blackened seasoning that is)
• Red Cabbage Slaw (red cabbage, onion, cilantro, and lime)
• Corn Tortillas (cooked to perfection- there is such a thing!)
• Avocado Lime Dressing (optional but please, for the love of these tacos, DO NOT SKIP THIS). Sorry for shouting but you’ll totally understand why after you eat it.

How to Make Blackened Fish Tacos with Red Cabbage Slaw

Now, let’s get down to business. Because y’all, these are some serious tacos here.

1. Make the slaw. You want to do this so the flavors have time to mix and mingle in the fridge. And believe me, they mingle into this delicious tender-crisp red cabbage slaw that you’ll be wanting to throw on top of everything. Yes. Be THAT girl or guy.
2. Make the avocado lime dressing. Again, this isn’t a necessity. Don’t skip this (unless you’re allergic to something in it of course). You’ll be telling e’ry-body about this dressing. Not even lying. Strangers you pass by at your local Target will know. The lady at the grocery store checkout- yep! Her too. And the list will go on and on…
3. Season the fish. We used redfish because it’s what we had in the freezer from a fishing trip Beau went on. It was delicious. Any mild white fish would work cod, sole, snapper, mahi-mahi.
4. Blackened the fish. Cast iron works best but you can use a heavy skillet in place of cast iron. The goal of blackening fish is to get the pan extremely hot and cook that fish like it’s your mama’s business.
5. Cut the fish into taco-sized pieces (about 4-6 inches).
6. Here is the step that will force you to use your imagination because one certain person forgot to take a photo. Ready? Close your eyes. Here we go. Imagine a cast iron skillet lightly coated with oil. Now imagine warming the corn tortillas, over medium heat, for about 15-35 seconds on each side. The 1st and 2nd ones may not come out all pretty like the rest but they are still darn delicious. Promise.
7. Grab your slaw and avocado lime dressing out of the fridge. Now, the fun part! Put together your tacos, my friends.

How We Build Our Blackened Fish Tacos with Red Cabbage Slaw (In This Order)

1. Tortilla- lay it on a plate.
2. Blackened fish- right on top of that warm tortilla.
3. Red cabbage slaw– as much as you want baby! There’s no stopping ya.
4. Fresh jalapeños (if using)- but don’t be scared because if seeded and sliced they aren’t really spicy at all.
5. Cilantro– a handful of cilantro leaves. Because…cilantro. 😉
6. Avocado Lime Dressing- pour as much as you want on top. We are ‘sauce people’ so we added a lot more than in the photos below when we were ready to chomp chomp!

Notes

• Fish- we used redfish because it is what we had in the freezer from a fishing trip. Feel free to use any flaky white fish such as cod, sole, snapper, mahi-mahi.
• Blackened seasoning- use as much (or as little) of the blackened seasoning as you want. Store leftovers in a ziplock bag. Will keep it for 6 months.
• Red cabbage- we used a medium-sized red cabbage and had plenty of leftovers of the slaw.
• When blackening fish be sure to use a well-ventilated area (we use our grill).   

Nutrition Facts (per serving)

• Calories: 300
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 20 g
• Cholesterol: 60 mg

Common Mistakes and Fixes for Blackened Fish Tacos with Red Cabbage Slaw

Avoiding these common mistakes and following these fixes, you’ll ensure that your blackened fish tacos with red cabbage slaw are a hit every time. Enjoy the process and the delicious results!

Overcrowding the Pan

• What Happens: When you overcrowd the pan, the fish steams instead of blackening, resulting in a soggy texture and less flavorful crust. 
• Fix: Cook the fish in batches to ensure each piece gets a proper sear. This allows the fish to develop a nice crust and retain its flavors.

Using the Wrong Fish

• What Happens: Using a fish that is too oily or too delicate can result in a greasy or falling-apart mess. 
• Fix: Opt for mild, flaky white fish like cod, sole, snapper, or mahi-mahi. These varieties hold up well to blackening and provide a nice texture for tacos.

Skipping the Avocado Lime Dressing

• What Happens: The tacos might lack a creamy element, making them feel dry or incomplete. 
• Fix: Always make the avocado lime dressing. It adds a creamy, tangy flavor that perfectly complements the spicy blackened fish and crunchy slaw. If you’re short on time, consider using a store-bought avocado or lime dressing as a quick alternative.

Not Heating the Tortillas Properly

• What Happens: Cold or undercooked tortillas can be tough and unpleasant to eat. 
• Fix: Warm the corn tortillas in a hot skillet with a little oil for about 15-35 seconds on each side. This makes them pliable and enhances their flavor, providing the perfect base for your tacos.

Not Using a Well-Ventilated Area

• What Happens: Blackening fish can create a lot of smoke, setting off alarms and making your kitchen smoky. 
• Fix: Use a well-ventilated area when blackening fish, such as an outdoor grill or a kitchen with good exhaust ventilation. This will help manage the smoke and keep your cooking environment comfortable.

For more delectable tacos (like this one, or Chicken Tacos), head over to So Damn Delish. Explore a world of mouthwatering dishes that will make every meal an unforgettable experience!

Blackened Fish Tacos with Red Cabbage Slaw

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Savor the zing of blackened fish tacos with red cabbage slaw, bursting with flavor! Encounter the recipe on So Damn Delish for a taco night to remember!

• Total Time: 45 minutes
• Yield: 12 -14 tacos 1x

Ingredients

Scale 1x2x3x

For the Blackened Fish

• 1.5 lbs fish, rinsed and patted dry (see notes)
• 1 Tablespoon paprika
• 1 Tablespoon garlic powder
• 1 Tablespoon dried oregano
• 1 Tablespoon onion powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (see notes)
• 3 Tablespoons olive oil or butter

For the Red Cabbage Slaw 

• 3/4 red cabbage, sliced thin (see notes)
• 1/2– 3/4 cup cilantro (depending on taste)
• 1/2 large white onion, sliced thin
• Juice of one lime

For the Tacos

• 12–14 corn tortillas
• 1–2 Tablespoons oil
• 1 jalapeño, seeded and sliced (optional)
• Handful of cilantro leaves, for serving

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Instructions

Red Cabbage Slaw 

• Make the slaw: Place all ingredients into a large mixing bowl. Toss to combine. Cover and place in the fridge.

The Blackened Fish

• Make blackened seasoning: combine paprika, garlic powder, oregano, onion powder, cumin, salt, chili powder, black pepper, thyme, and cayenne pepper in a small mixing bowl. Use a fork to combine.
• Season Fish: using your hands sprinkle the seasoning over the fish. Press into the fish. Repeat on the other side using as much or less the seasoning as desired.
• Cook Fish: Heat the oil or butter in a cast iron (or heavy skillet) pan over medium-high heat. Let’s get hot. Add fish to the pan (do not overcrowd). Cook for 3-6 min on each side (depending on thickness). Remove from pan. Cover and set aside in a warm spot. Wipe the pan clean.

The Tortillas

• Warm Tortillas: Heat 1 Tablespoon olive oil over medium heat (in same pan). Add corn tortillas (one at a time) and cook for 15-35 seconds per side. Remove from pan. Set aside. Repeat until all tortillas are heated.
• Make Tacos: corn tortilla, blackened fish, red cabbage slaw, jalapeños (if using), avocado lime dressing, fresh cilantro leaves. Serve immediately.

Notes

• Fish- we used redfish because it is what we had in the freezer from a fishing trip. Feel free to use any flaky white fish such as cod, sole, snapper, mahi-mahi.
• Blackened seasoning- use as much (or as little) of the blackened seasoning as you want. Store leftovers in a ziplock bag. Will keep it for 6 months.
• Red cabbage- we used a medium-sized red cabbage and had plenty of leftovers of the slaw.
• When blackening fish be sure to use a well-ventilated area (we use our grill).   

• Author: SoDamnDelish
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Fish & Seafood

Nutrition

• Calories: 300
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 20 g
• Cholesterol: 60 mg