If you’re a fan of vibrant, bold flavors packed into every bite, you’re going to adore this Blackened Fish Tacos with Avocado-Lime Slaw and Sriracha Aioli Recipe. This dish combines perfectly spiced, crispy-on-the-outside fish with a creamy, zesty slaw and a kick of spicy aioli that truly brings everything together. The interplay of fresh lime, cilantro, and jalapeño creates an explosion of freshness, while the blackened seasoning delivers that deep smoky heat that will have you craving these tacos again and again. Whether it’s a weeknight dinner or a weekend feast, these tacos are guaranteed to impress with their perfect balance of texture, spice, and creaminess.
Ingredients You’ll Need
Getting this recipe right is all about quality ingredients that are fresh and full of character. Each component is essential to build layers of taste and texture — from the creamy avocado in the slaw to the bold spices that crust the fish. Let’s dive into the essentials that make these tacos sing.
- ½ cup Greek yogurt: A creamy base for the avocado-lime slaw that adds tang and richness.
- 1 avocado: Brings luscious creaminess and balances the spices perfectly.
- 1 cup cilantro/coriander leaves: Adds fresh, herbaceous brightness to both slaw and aioli.
- 2 garlic cloves: A savory punch that elevates the overall flavor profile.
- 2 limes (zested and juiced): Infuses bright citrus notes that cut through richness.
- 2 jalapeños: Offers a lively heat and crunch, adjustable to your spice preference.
- 2 tbsp mint (roughly chopped): Adds unexpected herbal freshness to the slaw.
- ½ tsp Kosher salt: Essential for enhancing all flavors naturally.
- Freshly ground black pepper (to taste): Provides a mild bite that complements the seasoning.
- 1 cup red cabbage (finely shredded): Gives vibrant color and crunch to the slaw.
- 1 cup green cabbage (finely shredded): A milder, sweet crunch for balance.
- 2 carrots (grated): Adds subtle sweetness and texture contrast.
- ¼ cup mayonnaise: Creamy binder for the spicy sriracha aioli.
- 1 tsp Sriracha: Packs a spicy, garlicky heat into the aioli.
- 1 tbsp fresh lime juice: Brightens the aioli’s flavor for a perfect zing.
- 2 tbsp paprika: Builds the smoky depth in the blackened seasoning.
- 2 tsp ground cumin: Adds earthiness and warmth to the spice mix.
- 2 tsp onion powder: Contributes subtle sharpness and savoriness.
- 2 tsp garlic powder: Intensifies the overall garlicky profile.
- 2 tsp dried thyme: Brings an aromatic hint of earthiness to the blackened crust.
- 2 tsp dry mustard: Adds a mild tang and complexity to the spice blend.
- 1 1/4 tsp Kosher salt: Ensures the seasoning flavor is balanced perfectly.
- ¼ tsp cayenne pepper: Delivers a subtle heat boost for that traditional blackened fire.
- 2 tbsp extra virgin olive oil: For searing the fish to a crispy blackened finish.
- 4 tilapia fillets: The perfect mild, flaky fish that soaks up the seasoning beautifully.
- 8 (6 inch) tortillas: Soft corn or flour tortillas to cradle all that goodness.
- 2 jalapeños (sliced): Fresh slices for garnish and extra bite.
- 1 small bunch cilantro: Finishing herb to brighten each taco.
How to Make Blackened Fish Tacos with Avocado-Lime Slaw and Sriracha Aioli Recipe
Step 1: Whip up the Avocado-Lime Slaw
Begin by blending Greek yogurt, ripe avocado, fresh cilantro, garlic, lime zest and juice, jalapeños, mint, salt, and pepper in your food processor until you get a silky, creamy dressing bursting with bright flavor. Toss the shredded red and green cabbage along with grated carrots in a large bowl, then stir in about half a cup of this avocado-lime dressing. Feel free to add extra dressing if you want your slaw creamier. This slaw brings much more than crunch — it ties the coolness and zest together beautifully for your tacos.
Step 2: Prepare the Sriracha Aioli
Next, in a small bowl, mix mayonnaise, Sriracha, and fresh lime juice to create that luscious, spicy aioli. Pop it in the refrigerator until you’re ready to drizzle it all over your tacos, adding that needed kick of heat and creamy goodness.
Step 3: Toast the Tortillas
Although this step is optional, toasting your tortillas is highly recommended. Warm a pan over medium-high heat, then toast each tortilla for 1 to 2 minutes per side until slightly charred but still pliable. Wrapping them in a clean tea towel keeps them soft and warm – perfect for folding and holding all the layers of deliciousness.
Step 4: Blacken and Cook the Fish
On a large plate, combine paprika, cumin, onion powder, garlic powder, dried thyme, dry mustard, kosher salt, and cayenne pepper to form the signature blackened spice blend. Coat both sides of each tilapia fillet generously with this mixture. Heat olive oil in a sauté pan over medium-high heat until it just starts to smoke. Carefully add the fillets, cooking undisturbed for about 2 to 3 minutes per side to develop that deep, smoky crust. Once cooked, slice each fillet vertically into two pieces, creating the perfect taco-filling portions.
Step 5: Assemble Your Blackened Fish Tacos with Avocado-Lime Slaw and Sriracha Aioli Recipe
Finally, lay out your warm tortillas and build your tacos by layering pieces of the blackened fish, a generous scoop of the avocado-lime slaw, fresh jalapeño slices, and a sprinkling of chopped cilantro. Drizzle the spicy sriracha aioli over the top for a creamy, fiery finish. Add lime wedges on the side for squeezable citrus brightness. Now you’re ready to dive into each mouthwatering bite!
How to Serve Blackened Fish Tacos with Avocado-Lime Slaw and Sriracha Aioli Recipe
Garnishes
Fresh garnishes like thinly sliced jalapeños and bright cilantro not only amp up the flavor but also add the perfect contrast in texture and color. Don’t be shy with lime wedges; a fresh squeeze of lime juice at the end seals in all the vibrant flavors and balances the richness beautifully.
Side Dishes
Serve these tacos alongside simple Mexican street corn, black beans, or a light quinoa salad for a complete meal that’s fresh and satisfying. A crisp, chilled beer or a zesty margarita can’t be beat to complement the smoky and spicy notes.
Creative Ways to Present
To impress at your next gathering, consider serving the components buffet-style, letting everyone build their own Blackened Fish Tacos with Avocado-Lime Slaw and Sriracha Aioli Recipe. Or, plate the tacos nestled in a cast iron skillet for rustic charm. You could also swap tortillas for crunchy tostada shells to add a delightful crunch twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftover blackened fish, place it in an airtight container and refrigerate for up to 2 days. Keep the slaw and aioli in separate containers to preserve freshness. Store tortillas wrapped in foil or a sealed plastic bag at room temperature or inside the fridge.
Freezing
While the fish can be frozen raw with the seasoning applied, the best results come from freezing before assembly. Wrap fillets tightly in plastic wrap and place in a freezer-safe container for up to 1 month. The slaw and aioli do not freeze well due to their creamy texture.
Reheating
To reheat the fish, warm gently in a skillet over medium heat until heated through and slightly crisp. Avoid microwave reheating as it can make the texture rubbery. Warm the tortillas as you did initially, and serve fresh slaw and aioli alongside for the best experience.
FAQs
Can I use fish other than tilapia for this recipe?
Absolutely! Firm white fish like cod, snapper, or mahi-mahi work wonderfully with this Blackened Fish Tacos with Avocado-Lime Slaw and Sriracha Aioli Recipe. Just keep in mind cooking times may vary slightly depending on thickness.
How spicy are these Blackened Fish Tacos with Avocado-Lime Slaw and Sriracha Aioli Recipe?
The level of heat can be adjusted easily by varying the amount of jalapeños and cayenne pepper. The recipe offers a nice balance of spicy but not overwhelming, perfect for most palates.
Can I make the slaw and aioli ahead of time?
Yes, both the slaw and sriracha aioli can be prepared up to a day in advance, which actually allows the flavors to meld even better. Just keep them refrigerated in airtight containers.
What type of tortillas should I use?
Corn or flour tortillas work well here. Corn provides a traditional earthy flavor, while flour tortillas are softer and slightly chewy. Toasting either tortilla enhances texture and flavor.
Is this recipe gluten-free?
Definitely, if you choose corn tortillas and ensure your spices and sauces do not contain gluten additives. This dish is naturally gluten-free and packed with wholesome ingredients.
Final Thoughts
You really can’t go wrong with this Blackened Fish Tacos with Avocado-Lime Slaw and Sriracha Aioli Recipe when you want a meal that’s fresh, flavorful, and fun to eat. The layers of spice, creaminess, and crunch come together so effortlessly, and once you try it, it’ll become one of your go-to dishes. Gather your ingredients, invite a few friends, and enjoy the magic of these vibrant tacos that bring a taste of sunshine and spice to any table.
Print
Blackened Fish Tacos with Avocado-Lime Slaw and Sriracha Aioli Recipe
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 8 tacos
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Low Fat
Description
These Blackened Fish Tacos are a vibrant and flavorful dish featuring crispy blackened tilapia fillets seasoned with a bold spice blend. Paired with a creamy avocado-lime slaw and a spicy Sriracha aioli, wrapped in lightly toasted tortillas, this recipe delivers the perfect combination of textures and zest for a deliciously satisfying meal.
Ingredients
Avocado-Lime Dressing & Slaw
- ½ cup Greek yogurt
- 1 avocado
- 1 cup cilantro/coriander leaves
- 2 garlic cloves
- 2 limes, zested and juiced
- 2 jalapeños
- 2 tbsp mint, roughly chopped
- ½ tsp Kosher salt
- Freshly ground black pepper, to taste
- 1 cup red cabbage, finely shredded
- 1 cup green cabbage, finely shredded
- 2 carrots, grated
Sriracha Aioli
- ¼ cup mayonnaise
- 1 tsp Sriracha
- 1 tbsp fresh lime juice
Blackened Seasoning
- 2 tbsp paprika
- 2 tsp ground cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried thyme
- 2 tsp dry mustard
- 1¼ tsp Kosher salt
- ¼ tsp cayenne pepper
Fish and Tacos
- 2 tbsp extra virgin olive oil
- 4 tilapia fillets
- 8 (6 inch) tortillas
- 2 jalapeños, sliced
- 1 small bunch cilantro, for garnish
Instructions
- Prepare the Avocado-Lime Dressing and Slaw: In the bowl of a food processor, combine Greek yogurt, avocado, cilantro, garlic, lime zest, lime juice, jalapeños, mint, salt, and freshly ground black pepper. Puree until smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed. Place the shredded red and green cabbage along with grated carrots into a large bowl. Add half a cup of the avocado-lime dressing to the veggies and stir well to combine. Add more dressing if you prefer a creamier slaw. Refrigerate until ready to serve.
- Make the Sriracha Aioli: In a small bowl, whisk together mayonnaise, Sriracha, and fresh lime juice until smooth. Refrigerate until ready to use.
- Toast the Tortillas: Heat a pan over medium-high heat. Once hot, warm each tortilla for about 1 to 2 minutes per side to achieve slight char and a bit of crispness without causing cracking when folded. Wrap the warmed tortillas in a clean tea towel to retain heat and keep them soft.
- Prepare the Blackened Fish: On a large plate, mix all the blackened seasoning spices thoroughly. Coat both sides of each tilapia fillet generously with the spice blend. Heat the olive oil in a large sauté pan over medium-high heat until it just begins to smoke. Add the fish fillets carefully, cooking in batches if needed to avoid crowding. Cook for 2 to 3 minutes on each side without moving them to allow a good crust to form. Remove the fillets and transfer to a cutting board. Slice each fillet vertically in half, yielding eight pieces total.
- Assemble and Serve: Place the sliced blackened fish on each warmed tortilla. Top with avocado-lime slaw, sliced jalapeños, fresh cilantro leaves, and a drizzle of Sriracha aioli. Serve with extra lime wedges on the side for added zest and enjoy immediately.
Notes
- Toasting the tortillas is optional but highly recommended for added texture and flavor.
- You can adjust the heat level by using fewer or more jalapeños in the dressing and as a topping.
- For best results, use fresh tilapia fillets and a sharp pan for searing the fish to get the characteristic blackened crust.
- Leftover avocado-lime dressing can be stored in the refrigerator for up to 2 days.
- Serve with fresh lime wedges for an extra burst of acidity.
