Matt Xiaxiang
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Main dishesBlackened fish tacos with slaw and avocado crema
Posted: 18/07/2025Updated: 18/07/2025
Blackened fish tacos paired with a sharp cabbage and carrot slaw, and avocado-jalapeño crema.
Ingredients
Servings
Cabbage and carrot slaw
- 200 grams Red cabbage
- 0.5 small Red onion
- 1 small Carrot
- 2 Limes
- 1 tablespoon Olive oil
- 1 tablespoon White vinegar
- 0.5 teaspoon Dried Mexican oregano
- 1 teaspoon Salt
- 1 handful Fresh coriander
Avocado crema
- 1 medium Avocado
- 200 millilitres Sour cream
- 1 small Jalapeño
- 1 Lime
- 1 clove Garlic
- 1 teaspoon Salt
- 1 tablespoon Water
Fish
- 700 grams White fish fillets
- 1 tablespoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Dried Mexican oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
Assembly
- 8 small Tortillas
- Fresh coriander
- 2 Limes
Instructions
Cabbage and carrot slaw
- Thinly shred the red cabbage and thinly julienne the red onion. Peel and grate the carrot and roughly chop the fresh coriander.
- In a medium bowl, combine the cabbage, red onion, carrot, coriander, lime juice, vinegar, olive oil, oregano, and salt. Toss to coat and set aside for at least 15 minutes to lightly pickle and soften.
Avocado crema
- In a blender or food processor, combine the avocado, yogurt, jalapeño, lime juice, garlic, and salt. Blend until smooth.
- Add a splash of water to adjust consistency as needed. Taste and adjust salt or lime juice to balance.
Fish
- Cut the fish into similar sized strips about 3-4cm wide.
- In a small bowl, mix the paprika, cumin, garlic powder, cayenne, oregano, salt, and pepper.
- Pat the fish dry with paper towels, then rub both sides evenly with the spice mixture.
- Heat the olive oil in a large skillet over medium-high heat. Add the fish and cook for 3–4 minutes per side, or until a dark crust forms and the fish flakes easily.
Assembly
- Place a few pieces of blackened fish onto each warmed tortilla. Top with a generous spoonful of cabbage slaw and a drizzle of avocado crema.
- Garnish with fresh cilantro and serve with lime wedges.
My notes
Cooking tips
- The slaw can be prepared several hours in advance and stored in the refrigerator.
- The avocado crema is best made fresh but can be refrigerated in an airtight container with plastic wrap pressed against the surface to prevent browning.
- Pat the fish dry before seasoning. Moisture on the surface will prevent the spices from searing properly and cause the fish to steam, not blacken.
- Use a hot pan to get a fast sear that creates a crust without overcooking the inside.
- Don't overcrowd the pan. Cook in batches if needed to avoid steaming.
- Avoid moving the fish around whilst cooking unless flipping as the fish is delicate.
- Let the slaw sit for at least 15 minutes. The lime and vinegar will slightly pickle and soften the cabbage, improving texture and flavour.
- Always heat tortillas on a dry skillet or open flame until pliable and lightly charred — cold tortillas break easily.
Alternative ingredients
- Cod is preferable due to its medium-firm texture and mild flavour. Other fish alternatives include: Mahi-mahi (firmer but still mild in flavour), snapper (slightly firm and flavourful), tilapia (slightly firm with mild flavour), halibut (firmer and flavourful). Avoid flaky fish like haddock.
- Green cabbage can be used instead of red cabbage for a milder flavour.
- Radish can be used sparingly in the slaw.
- Greek yoghurt can be used instead of sour cream in equal amounts.
- Corn tortillas are traditional, however flour tortillas are will be sufficient.
Storage instructions
- Refrigeration: Store cooked fish in an airtight container for 2-3 days. The slaw should be kept in a sealed container for up to 2 days for the best texture. The avocado crema should be stored in an airtight container and used within 1-2 days.
- Freezing: Do not freeze anything.
Re-heating instructions
- Stove: Re-heat the fish gently in a pan for a couple minutes each side.
- Microwave: Use in short bursts on medium power. Cover loosely to prevent drying.
If the cabbage slaw becomes watery, drain before using.
Nutrition and dietary facts
(Per serving) Calories: 370kcal (16%), Protein: 33.2g (55%), Fat: 12.2g (15%), Saturated fat: 2.3g (15%), Carbohydrates: 31.8g (12%), Sugars: 5.1g (20%), Sugars: 6g (24%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.