Blackened Red Snapper Tacos with Cilantro-Lime Slaw

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 tacos)
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1.25 lb red snapper fillets, skinless
• 2 tsp smoked paprika + 1 tsp paprika
• 1 tsp each garlic powder, onion powder, kosher salt
• 1/2 tsp each black pepper, cayenne, dried oregano, dried thyme
• 1/2 tsp brown sugar (optional)
• 1 tsp neutral oil (to coat fish) + 2 tbsp avocado oil (for pan)
• 8 (6-inch) corn tortillas
• 3 cups shredded green cabbage, 1/2 cup cilantro, jalapeño, 1/4 cup red onion
• 2 tbsp lime juice + 1 tsp zest, 2 tbsp mayo, 1 tbsp olive oil, 1 tsp honey
• 1/2 cup sour cream, 2 tbsp mayo, 1 chipotle in adobo + 2 tsp adobo sauce, 1 tbsp lime juice, 1 small garlic clove, 1/4 tsp cumin
• 1 large avocado; lime wedges; extra cilantro

Do This

• 1. Toss cabbage, cilantro, red onion, and jalapeño with lime juice, zest, mayo, olive oil, honey, salt, and pepper; rest 10 minutes.
• 2. Stir sour cream, mayo, chipotle, adobo sauce, lime juice, garlic, cumin, and a pinch of salt to make crema.
• 3. Mix spice rub: smoked paprika, paprika, garlic and onion powders, salt, pepper, cayenne, oregano, thyme, brown sugar.
• 4. Pat fish dry, rub with 1 tsp oil, coat all over with spice mix; preheat cast-iron over medium-high 5 minutes.
• 5. Warm tortillas 20–30 seconds per side; keep wrapped. Sear fish in 2 tbsp hot avocado oil, 3–4 minutes per side.
• 6. Rest 3 minutes, flake, then build tacos with fish, slaw, avocado, and chipotle crema; garnish with cilantro and lime.

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Why You’ll Love This Recipe

• Big bold flavor: smoky-spicy blackened fish balanced by cool, tangy crema and crisp slaw.
• Weeknight fast: 35 minutes start to finish with simple pantry spices.
• Cast-iron magic: a deep, restaurant-quality crust without deep frying.
• Flexible and crowd-pleasing: swap fish, adjust heat, and assemble to taste.

Grocery List

• Produce: Green cabbage, cilantro, jalapeño, red onion, limes, 1 large avocado, garlic
• Dairy: Sour cream
• Pantry: Red snapper fillets, corn tortillas, mayonnaise, avocado oil, olive oil, chipotle peppers in adobo, smoked paprika, paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, ground cumin, kosher salt, black pepper, honey, brown sugar (optional)

Full Ingredients

Blackened Fish

• 1.25 lb red snapper fillets, skinless (cut into 2–3 pieces)
• 1 tsp neutral oil (to coat the fish)
• 2 tbsp avocado oil (for the pan)
• 2 tsp smoked paprika
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper (reduce to 1/4 tsp for milder tacos)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp packed brown sugar (optional, helps caramelization)

Cilantro–Lime Slaw

• 3 cups finely shredded green cabbage (about 1/2 small head)
• 1/2 cup loosely packed cilantro leaves, chopped
• 1/4 cup very thinly sliced red onion
• 1 small jalapeño, seeded and thinly sliced
• 2 tbsp fresh lime juice
• 1 tsp finely grated lime zest
• 2 tbsp mayonnaise
• 1 tbsp extra-virgin olive oil
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Chipotle Crema

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 chipotle pepper in adobo, minced
• 2 tsp adobo sauce (from the can)
• 1 tbsp fresh lime juice
• 1 small garlic clove, finely grated
• 1/4 tsp ground cumin
• Pinch kosher salt

For Serving

• 8 (6-inch) corn tortillas
• 1 large ripe avocado, thinly sliced
• Lime wedges
• Extra cilantro leaves (optional)

Step-by-Step Instructions

Step 1: Make the cilantro–lime slaw

In a large bowl, combine the shredded cabbage, chopped cilantro, red onion, and jalapeño. In a small bowl, whisk together lime juice, lime zest, mayonnaise, olive oil, honey, salt, and pepper. Pour over the vegetables and toss until lightly coated. Let the slaw stand for 10 minutes to soften slightly while you prepare everything else.

Step 2: Stir together the chipotle crema

In a bowl, mix the sour cream, mayonnaise, minced chipotle, adobo sauce, lime juice, grated garlic, cumin, and a pinch of salt until smooth. Taste and adjust salt or lime to your liking. Refrigerate until serving so it thickens slightly.

Step 3: Season the fish with blackening spice

Pat the snapper completely dry with paper towels. In a small bowl, mix the smoked paprika, paprika, garlic powder, onion powder, salt, black pepper, cayenne, oregano, thyme, and brown sugar. Rub the fish with 1 teaspoon neutral oil, then coat all sides evenly with the spice blend, pressing to adhere. Set aside while you heat the pan.

Step 4: Preheat the cast-iron skillet and warm tortillas

Set a 10- to 12-inch cast-iron skillet over medium-high heat and let it preheat for 5 minutes; you want it very hot. While it heats, warm the tortillas directly over a gas flame or in a dry skillet, 20–30 seconds per side, until pliable and lightly charred in spots. Stack them and keep wrapped in a clean towel.

Step 5: Sear the fish until blackened

Add 2 tablespoons avocado oil to the hot skillet. Carefully lay in the seasoned fish. Cook without moving until the underside is deeply browned and the spices look crusty, 3–4 minutes. Flip and cook another 2–3 minutes, or until the fish is opaque and flakes easily with a fork (internal temperature about 135–140°F; the USDA recommends 145°F). Transfer to a plate and rest 3 minutes.

Step 6: Flake and taste

Use two forks to gently break the fish into large, bite-size flakes. Squeeze a little lime over the top and taste; add a pinch of salt if needed.

Step 7: Assemble the tacos

Fill warm tortillas with about 2–3 ounces of fish, a small handful of slaw, and a few slices of avocado. Drizzle with chipotle crema and finish with extra cilantro. Serve immediately with lime wedges.

Pro Tips

• Dry fish = better crust. Pat the snapper very dry before seasoning so the spices sear, not steam.
• Preheat thoroughly. A ripping-hot cast-iron skillet is key to a quick sear and smoky blackened edges.
• Don’t overcrowd. Sear in batches if needed so the fish browns instead of steams.
• Control the heat. Reduce cayenne to 1/4 tsp for mild, or add an extra 1/4 tsp for spicier tacos.
• Warm tortillas right. A quick char makes them flexible and adds a hint of smoke—wrap to keep them soft.

Variations

• Grilled version: Oil the grates well and grill the spice-rubbed fish over medium-high heat, 3–4 minutes per side.
• Different fish: Gulf grouper, mahi-mahi, or amberjack work beautifully; choose firm, mild fillets about 3/4-inch thick.
• Dairy-free: Use vegan mayo and a dairy-free yogurt for the crema; skip sour cream.

Storage & Make-Ahead

Keep components separate. Slaw (dressed) keeps 24 hours; for maximum crunch, prep the vegetables up to 24 hours ahead and dress within 2–3 hours of serving. Chipotle crema keeps 4 days refrigerated. Cooked fish keeps 2 days; reheat gently in a skillet over low heat or flake and warm briefly. Warm tortillas just before serving. Avocado is best sliced at the last minute.

Nutrition (per serving)

Approximate for 2 tacos: 540 calories; 34 g protein; 36 g carbohydrates; 28 g fat; 7 g fiber; 820 mg sodium. Values will vary based on tortillas, exact fish, and crema amount.