Tex-Mex · main

Blackened Fish Tacos with Cabbage Slaw

Blackened Fish Tacos with Cabbage Slaw reads richness 5.3, citrus 5.0 and sourness 4.5 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 21 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.2 / 10
• Sweet & Fruity — 1.9 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 3.8 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Richness 5.3 · Citrus 5.0 · Sourness 4.5 · Salinity 3.6 · Allium 3.4 · Smoke 3.4 · Umami 3.3 · Herbaceous 3.2 · Heat 2.9 · Marine & Briny 2.6 · Warm Spice 2.2 · Sweetness 1.6 · Bitterness 1.6 · Earthy 1.4 · Floral 0.9 · Fruity 0.8 · Nutty 0.7

What's in it (16)

• cod fillets — 454 g
• smoked paprika — 15 g
• garlic — 5 g
• onion powder — 5 g
• cayenne pepper — 3 g
• dried leaf oregano — 1 g
• salt — 5 g
• black pepper — 3 g
• warm clarified butter — 41 g
• green cabbage — 710 g
• red onion — 59 g
• mayonnaise — 73 g
• limes — 130 g
• cilantro — 15 g
• corn tortillas — 800 g
• avocado — 150 g

Time & effort: about 21 min (11 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 214.4 kcal, 15.2 g protein, 5 g fat, 27.9 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne, oregano, 1/2 teaspoon of the salt, and the black pepper to make the blackening rub.
2. Brush both sides of the fish with half the melted clarified butter, then coat evenly with the blackening rub, pressing gently so it adheres.
3. In a large bowl, toss the cabbage and red onion with the mayonnaise, half the lime juice, and half the cilantro.
4. Season the slaw with the remaining 1/2 teaspoon salt to taste, cover, and refrigerate while you cook the fish, at least 10 minutes.
5. Heat the remaining clarified butter in a large cast-iron or heavy skillet over high heat until shimmering (clarified butter withstands the high heat blackening requires without scorching, unlike regular butter), then lay the fish in the skillet without crowding and cook undisturbed until a deep blackened crust forms on the first side, 2-3 minutes.
6. Flip and cook until the fish flakes easily with a fork and reaches 145 F at the center, 2-3 minutes more.
7. Transfer the fish to a plate and flake it into large pieces with a fork.
8. Warm the tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred in spots, 20-30 seconds per side.
9. Divide the flaked fish among the tortillas, top with the slaw, avocado slices, the remaining cilantro, and a squeeze of the remaining lime juice; serve immediately.

Dishes with a similar flavor shape

• Blackened Tuna Steaks with Avocado Salsa — American
• Harissa Roasted Salmon with Yogurt Sauce — North African
• Blackened Shrimp Tacos with Cajun Slaw — Cajun/Creole · Cajun
• Blackened Shrimp Tacos with Chipotle Mayo — Tex-Mex
• Blackened Chicken Skillet with Corn and Peppers — Cajun/Creole · Cajun

Keep reading: what richness, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.