Blackened Fish Tacos with Avocado Slaw

Name: Blackened Fish Tacos with Avocado Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/2 cup fresh cilantro leaves; 1 tablespoon mayonnaise; 1 clove garlic, minced; 1/2 avocado; Juice of 1/2 lime; Kosher salt and black pepper to taste; 3 cups thinly shredded green cabbage; 3 green onions, white and green parts, sliced; 1/4 cup fresh cilantro, chopped; 2 teaspoons smoked paprika; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 1/2 teaspoons kosher salt, divided; 1 pound mahi-mahi fillets, cut into 1 1/2-inch strips; 2 teaspoons grapeseed oil; Eight 6-inch corn tortillas, warmed; Chopped fresh cilantro, for garnish; 8 lime wedges, for serving

Recipe GLPRbc2fe7efb2dee7

Mexican

Main Course

50 min

338 cal

Servings: 4

Stovetop

SNAP eligible

Perfectly charred mahi-mahi strips seasoned with a bold blend of smoked paprika, chili powder, and warm spices, tucked into warm corn tortillas and topped with a creamy avocado-cilantro slaw and shredded cabbage. A fresh and vibrant Mexican-inspired dish finished with bright lime.

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Ingredients

1/2 cup fresh cilantro leaves

1 tablespoon mayonnaise

1 clove garlic, minced

1/2 avocado

Juice of 1/2 lime

Kosher salt and black pepper to taste

3 cups thinly shredded green cabbage

3 green onions, white and green parts, sliced

1/4 cup fresh cilantro, chopped

2 teaspoons smoked paprika

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 teaspoons kosher salt, divided

1 pound mahi-mahi fillets, cut into 1 1/2-inch strips

2 teaspoons grapeseed oil

Eight 6-inch corn tortillas, warmed

Chopped fresh cilantro, for garnish

8 lime wedges, for serving

Directions

Make the avocado-cilantro dressing: Combine 1/2 cup cilantro leaves, mayonnaise, minced garlic, avocado, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Blend until completely smooth. If the mixture is too thick, thin it with water, adding 2 tablespoons at a time, until you reach a creamy consistency.
Prepare the slaw: In a large bowl, combine the shredded cabbage, 1/4 cup chopped cilantro, and sliced green onions. Pour the avocado dressing over the mixture and toss until everything is evenly coated. Let the slaw sit at room temperature for 15 minutes to allow the flavors to meld.
Create the fish seasoning blend: In a separate large bowl, whisk together smoked paprika, chili powder, cumin, garlic powder, onion powder, and 1 teaspoon salt. Add the mahi-mahi strips and gently toss to coat all pieces evenly with the spice mixture.
Cook the fish: Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil. Once shimmering, carefully add the seasoned fish strips in a single layer. Cook until the spices char and blacken, about 1 to 2 minutes per side. The fish should reach an internal temperature of 145°F. Transfer to a plate.
Assemble the tacos: Warm the corn tortillas if not already done. Top each tortilla with 2 mahi-mahi strips, approximately 1/4 cup of the prepared cabbage slaw, and a sprinkle of fresh chopped cilantro. Serve immediately with lime wedges on the side.

Comments

Grocery List Plus Editorial Staff4.5

This recipe hits the target for a weeknight dinner: mahi-mahi is reliably stocked at Harris Teeter, Food Lion, and Publix, and the remaining ingredients—avocado, cabbage, lime, cilantro, corn tortillas—are standard staples at all Charlotte chains. The spice blend (smoked paprika, cumin, chili powder) costs pennies per serving. The stated 50 minutes is honest; the slaw comes together quickly, the fish cooks in under 10 minutes once the seasoning is applied, and the only real prep is slicing and assembly. The dish feeds four generously and does not demand constant attention once the fish hits the pan. One caveat: mahi-mahi price swings with season and supply, so budget $12–16 for the protein; if the cost stings on a given week, swap in blackened tilapia at the same time and price point. Not a keeper for leftovers—tacos soften by the next day and the slaw loses its crunch.