Blackened Fish Tacos with Baja Slaw

Blackened Fish Tacos with Baja Slaw Topping

Still looking for a quick, tasty dinner that you can have on the table in about 30 minutes?  This is perfect for those nights when you need to feed have dinner on the table quickly.


This was an over the top hit.  My children love Tilapia because it is a very mild fish and doesn’t taste overly “fishy.”  The blackened spices add tons of flavor and a bit of heat to the dish.  They looked really at the Baja Slaw for quite a while before trying it.  Neither child likes traditional mayonnaise based cole slaw but once I told them this was nothing like cole slaw and had sour cream in it they both willingly gave it a taste.  Both, loved it and had 3 tacos each!

I served this dish with a side of cut up veggies for some extra crunch.

For my mostly gluten-free son I served the Baja Slaw and Blackened Fish as directed (make sure your spices are gluten-free! Learned that one the hard way once.) on GF tortillas.


Baja Slaw:

  • 1/2 cup mayonnaise
  • 3/4 cup sour cream
  • 1 TBSP lime juice
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 bag of shredded cabbage (cole slaw mix)

Directions: (Make this first to allow time for flavors to blend!)

  1. Mix mayonnaise, sour cream, lime juice, chili powder, garlic powder and onion powder in a large bowl until well blended.  Taste and adjust spices to your liking.  I added more garlic and chili powder because we like ours on the spicy side.
  2. Add cabbage mix to the mayonnaise mixture and mix well.  Allow cabbage to set while you make your tacos.

Blackened Tilapia:

  • 2 lbs. Tilapia (thawed if frozen and patted dry)
  • 3 tablespoons smoked paprika
  • 1 tablespoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried ground thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 2 TBSP Brown Sugar
  • 2 TBSP butter
  • 12 taco sized flour or corn tortillas


  1. In a small bowl combine all of the spices and brown sugar.
  2. Make sure your fish is well dried and press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 10 minutes at room temperature prior to cooking.
  3. In a large skillet, heat the butter over medium-high heat.
  4. Once the butter is hot add the fillets and cook for 2 to 3 minutes on each side until cooked through.
  5. Remove fish to platter and break into large chunks.
  6. Heat tortillas according to package directions.
  7. Serve tortillas topped with fish and Baja slaw.


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