Blackened Fish Tacos with Avocado Slaw

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  • Level: Easy
  • Total: 50 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 to 6 servings
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Avocado Slaw:

1/2 cup fresh cilantro leaves, plus 1/4 cup chopped

1 tablespoon mayonnaise 

1 clove garlic 

1/2 avocado

Juice of 1/2 lime 

Kosher salt and black pepper

3 cups thinly shredded green cabbage

3 green onions, white and green parts only, sliced 

Fish Tacos:

2 teaspoons smoked paprika

1 teaspoon chili powder 

1 teaspoon ground cumin 

1 teaspoon garlic powder 

1 teaspoon onion powder 

Kosher salt

1 pound mahi-mahi fillets, cut against the grain into 1 1/2-inch strips 

2 teaspoons grapeseed oil 

Eight 6-inch corn tortillas, warmed

Chopped cilantro, for garnish 

8 lime wedges, for garnish 


  1. For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
  2. In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
  3. For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
  4. Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
  5. Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.