Savor Blackened Fish Tacos with Cilantro Slaw & Sriracha Mayo

Name: Savor Blackened Fish Tacos with Cilantro Slaw & Sriracha Mayo
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 pound Thick-cut cod (or substitute with haddock or tilapia); 1 tablespoon Olive oil (or use coconut oil for a dairy-free alternative); 1 tablespoon Unsalted butter; 1 teaspoon Chili powder; 1 teaspoon Paprika; 1 teaspoon Ground cumin; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 1 teaspoon Black pepper; 1 teaspoon Salt; 1/2 teaspoon Cayenne pepper (adjust based on heat preference); 4 6-inch Tortillas (corn tortillas for a gluten-free option); 2 cups Shredded cabbage (red and/or green); 1/4 cup Fresh cilantro (or substitute with parsley); 1 lime Lime juice (fresh for best flavor); 1/2 cup Low-fat mayonnaise (or Greek yogurt as a substitute); 2 tablespoons Sriracha (adjust based on spice tolerance); 1 teaspoon Sugar (optional)

Hi I'm Melany

Everyday Culinary Delights????‍????

Posted on February 20, 2026

Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo

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The scent of charred spices fills the air as I sprinkle a vibrant spice blend over thick-cut cod, transforming an ordinary weeknight into something extraordinary. These Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo are a simple yet exhilarating way to bring a punch of flavor to your dinner table. With their quick prep time and bright, zesty appeal, they’re perfect for families seeking a delicious escape from fast food. Each bite offers a satisfying crunch from the slaw, complemented by the creamy heat of the sriracha mayo. So, are you ready to dive into this unforgettable taco experience that’ll leave everyone asking for seconds?

Why are these tacos a must-try?

Bold flavors: The spice blend on the cod creates a dynamic taste that transports you to a beachside taco stand.
Quick and easy: Perfect for busy weeknights, these tacos are ready in no time, making dinner a breeze.
Family-friendly: With ingredients everyone loves, this recipe is sure to please both kids and adults alike!
Customizable goodness: Feel free to swap the fish for shrimp or add avocado for creaminess, enhancing the taco experience. Make sure to serve with extra sriracha for those who crave a bit more heat!
Health-conscious appeal: With fiber-packed cabbage slaw and lean protein, these tacos are one of the healthier choices that don’t compromise on taste.

Blackened Fish Tacos Ingredients

For the Fish
• Thick-cut cod – Provides the main protein with a flaky texture; feel free to substitute with haddock or tilapia for variety.
• Olive oil and unsalted butter – Adds richness and helps achieve the perfect sear; use coconut oil for a dairy-free alternative.
• Chili powder, paprika, ground cumin, garlic powder, onion powder, pepper, salt, cayenne pepper – This spice mix infuses the fish with bold flavors; adjust cayenne if you prefer less heat.

For the Tacos
• Tortillas (6-inch) – Serves as the base for the tacos; corn tortillas can be used for a gluten-free option.
• Shredded cabbage (red and/or green) – Adds a nice crunch to your tacos; coleslaw mix is a convenient shortcut.
• Cilantro – Offers a fresh, herbal note; substitute with parsley if cilantro isn’t your favorite.
• Lime juice – Brightens up the flavors; always use fresh lime for the best taste.

For the Sriracha Mayo
• Low-fat mayonnaise – Creates a creamy base for the sriracha mayo; Greek yogurt can be an excellent tangy substitute.
• Sriracha – Delivers that signature heat and flavor; feel free to adjust the amount based on your spice tolerance.
• Sugar – Balances the heat in the mayo; optional if you prefer a less sweet taste.

These Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo are bursting with flavor and sure to become a beloved dinner staple!

Step‑by‑Step Instructions for Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo

Step 1: Prepare the Spice Rub
In a small bowl, combine chili powder, paprika, ground cumin, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix thoroughly until the spices are evenly blended. Generously rub this spice mixture onto the thick-cut cod, ensuring it is coated from all sides. Allow the fish to sit for about 10 minutes to let the flavors absorb.

Step 2: Heat the Skillet
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Allow the oil and butter to melt together and heat until shimmering, which should take about 2 minutes. Be sure the skillet is hot enough, as this will allow the fish to blacken beautifully and develop a nice crust.

Step 3: Cook the Cod
Gently place the spiced cod into the hot skillet. Cook for approximately 4-5 minutes on one side without moving it, allowing a charred crust to form. Carefully flip the fish with a fish spatula and cook for another 4-5 minutes, until the cod is opaque and flakes easily with a fork. Transfer the cooked fish to a plate and let it rest while you prepare the toppings.

Step 4: Make the Cilantro Slaw
In a medium bowl, combine the shredded cabbage with a generous squeeze of fresh lime juice, chopped cilantro, salt, and pepper to taste. Toss everything together until the cabbage is well-coated in the flavorful dressing. Allow the slaw to sit for about 5 minutes; this will enhance its crunchiness and fresh flavors, making it a perfect topping for your Blackened Fish Tacos.

Step 5: Prepare the Sriracha Mayo
In a small bowl, whisk together low-fat mayonnaise, a splash of lime juice, and sriracha. Stir in a pinch of sugar to balance the heat; adjust the amount of sriracha based on your spice preference. Mix until smooth and creamy, and set it aside as a zesty topping for the tacos that will elevate their flavor profile.

Step 6: Assemble the Tacos
Warm the 6-inch tortillas in a dry skillet or microwave until pliable. For each taco, place about 3 ounces of the blackened cod on a tortilla, then top with approximately ¼ cup of the cilantro slaw. Finish with a tablespoon of the sriracha mayo, adding as much as you like. Serve the tacos immediately while still warm, and enjoy a delightful dining experience.

Blackened Fish Tacos Variations

Feel free to get creative with these delightful tacos, enhancing their flavors and textures in new ways!

Seafood Swap: Use shrimp instead of cod for a sweet and succulent twist. Grilled or sautéed, shrimp gives a delightful crunch in every bite.
Avocado Addition: Slice some ripe avocado for a creamy, buttery element to complement the spice. It’s the perfect pairing for those looking for a richer taste.
Pickled Veggies: Swap the slaw with pickled vegetables for a zesty crunch that adds an exciting tang. The sweet and sour notes beautifully enhance the fish.
Spice it Up: Add jalapeños or another spicy pepper to the slaw for an extra kick. This variation is for those who crave more heat with their tacos!
Salsa fiesta: Top with a fresh mango or pineapple salsa for a tropical vibe. The sweetness from the fruit balances the spices, creating a delightful harmony.
Tortilla Twist: Use lettuce wraps instead of tortillas for a low-carb option. This delightful change adds a crispy, refreshing element without the carbs!
Flavorful Mayonnaise: Experiment with chipotle mayo instead of the sriracha version for a smoky flavor. The chipotle spice creates an enticing layer of depth to your tacos.
Herb Variations: If you’re not a fan of cilantro, try using fresh dill or mint instead. These herbs bring a unique flavor profile to the table, making each taco memorable.

You can also pair these tacos with a side of creamy entrees like Eggnog Bundt Glaze for a well-rounded meal. Enjoy your culinary creativity!

Make Ahead Options

These Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo are perfect for meal prep enthusiasts! You can prepare the spice rub and season the cod up to 24 hours in advance, storing it in the refrigerator to let the flavors meld beautifully. Additionally, the cilantro slaw can be made ahead and kept in an airtight container for up to 3 days—just be sure to keep it chilled to maintain its crispness. When you’re ready to serve, simply cook the marinated fish in a hot skillet for about 8-10 minutes until perfectly charred, and assemble your tacos with the slaw and sriracha mayo for delicious, hassle-free dinner that tastes just as fresh!

What to Serve with Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo

Creating a delicious dining experience doesn’t stop with the tacos—explore these complementary sides to round out your meal.

Spicy Black Beans: Rich in protein and fiber, these beans add a hearty texture and a touch of spice that pairs beautifully with the tacos. Their earthy flavor balances out the zesty elements of the dish, providing a satisfying foundation.
Sweet Corn Salad: A refreshing mix of sweet corn, diced peppers, and lime will brighten your plate. The crunch and sweetness of this salad contrast nicely with the bold spice of the fish.
Creamy Avocado Dip: With its smooth, cool texture, this dip offers a soothing contrast to the spice of the tacos. Serve it with tortilla chips for a delightful appetizer that remains on theme.
Mango Salsa: The fruity sweetness of mango salsa, laced with lime and herbs, enhances the overall tropical vibe. Its acidity cuts through the richness of the fish, making every bite refreshing.
Coconut Rice: Fluffy coconut-infused rice complements the flavors of the fish while adding a subtle sweetness. This makes for a comforting side that pairs well with the vibrant tastes of the tacos.
Pineapple Mimosa: For a drink, indulge in a tropical pineapple mimosa. The bubbly drink’s sweetness and acidity will refresh your palate between bites, creating a perfect match for your meal.
Key Lime Pie: To wrap up the dinner on a sweet note, serve a slice of key lime pie. The tartness of this classic dessert mirrors the bright flavors found in your tacos, creating a harmonious ending to your meal.

Storage Tips for Blackened Fish Tacos

Fridge: Store leftover components separately in airtight containers for up to 2 days to maintain freshness.

Freezer: You can freeze the cooked cod for up to 2 months; wrap it tightly in plastic wrap, then foil. Thaw in the fridge before reheating.

Reheating: Reheat the fish gently in a skillet over low heat, adding a bit of oil to keep it moist. Avoid microwaving to maintain texture.

Assembling: It’s best to assemble the Blackened Fish Tacos just before serving to keep tortillas fresh and slaw crunchy.

Expert Tips for Blackened Fish Tacos

Hot Skillet: Ensure your skillet is sizzling hot before adding the cod; this ensures a perfectly charred crust and enhances flavors in your Blackened Fish Tacos.
Fish Spatula: Use a fish spatula for flipping the cod gently; it prevents breakage and keeps the fillets intact for a beautiful taco presentation.
Rest the Fish: Let the fish rest for a minute before serving; this allows the juices to redistribute, ensuring each bite is bursting with flavor.
Adjust Heat: Feel free to adjust the cayenne in the spice mix based on your desired spice level; it’s simple to tailor these Blackened Fish Tacos to your taste.
Fresh Ingredients: Always opt for fresh lime juice for the best flavor; it brightens the tacos and significantly enhances their overall taste.

Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo Recipe FAQs

What type of fish is best for blackened fish tacos?
Absolutely! For the best blackened fish tacos, thick-cut cod is an excellent choice due to its flaky texture and mild flavor. If cod isn’t available, you can easily substitute it with another firm white fish, such as haddock or tilapia. Both alternatives will deliver a delicious result, so feel free to experiment and find your favorite option!

How can I store leftovers from blackened fish tacos?
For optimal freshness, store leftover components separately in airtight containers in the fridge. The cooked fish can remain good for up to 2 days, while the slaw and sriracha mayo should also be kept chilled. Always remember to reheat the fish gently in a skillet to maintain its flavor and texture.

Can I freeze the blackened fish for later use?
Yes, you can freeze the cooked cod for up to 2 months! Here’s how: Wrap the fish tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy your tacos again, simply thaw the fish in the fridge overnight. Reheat gently in a skillet over low heat, adding a splash of oil to keep it moist.

What if my cod fish breaks while cooking?
No worries at all! If your fish breaks while cooking, just use a fish spatula to gently keep the pieces together, which can prevent further breaking. If it does fall apart, simply serve the fish chunks on the tortillas; it will still taste amazing! Plus, it adds a rustic, homemade charm to your tacos.

Can I make these blackened fish tacos dairy-free?
Very much so! To make these tacos dairy-free, simply substitute the unsalted butter with coconut oil when cooking the fish. For the sriracha mayo, consider using Greek yogurt as an alternative to low-fat mayonnaise; it adds a delightful tang while keeping it creamy. Enjoy customized flavor without compromising on your dietary preferences!

What are some alternatives for individuals with food sensitivities?
If you or a loved one has allergies, you can adjust the recipe to ensure it’s safe and enjoyable for everyone. For example, if someone is gluten-sensitive, opting for corn tortillas instead of flour tortillas is a simple fix. Additionally, if you’re avoiding spicy food, reduce the amount of cayenne pepper in the spice mix or leave out the sriracha from the mayo altogether. Cooking at home means you can cater to all dietary needs!