Blackened Fish Tacos

As luck would have it, this recipe developed because another recipe I had planned to make didn’t turn out. Such is life! We are all human. When left with the obstacle of half my ingredients left and not knowing what to serve, I searched my pantry and fridge trying to rack my brain for an idea… Fish Tacos!!

Fish Tacos are simple and delicious, plus many of the ingredients can be found in your pantry or refrigerator! If you have vegetables, you have no clue what to do with, leftover carrots from a roast, old cabbage, broccoli, whatever, just throw it into a slaw! Easy! Do not waste it! There is always something that can be made! Enjoy!

Redfish Tacos

Blackened Fish Tacos

Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: Dinner, Fish, Tacos
Servings: 8 tacos


  • 2 lbs white fish
  • 2.5 tbsp favorite blackened seasonings

Jalapeno Coleslaw

  • 5 cups slaw mixture cabbage, carrots, whatever you want/find
  • 1 jalapeno deseeded and finely chopped
  • 3/4 cup mayo
  • 1/4 cup milk
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp lemon
  • 1 tbsp hot sauce I used Louisiana hot sauce



Coleslaw Directions

  • Add all ingredients in a bowl, combine well, and refrigerate.
  • Let marinate in the fridge, while you cook your fish, or longer if you would like it to flavor up more.

Fish Directions

  • Preheat grill to medium heat (with grill tray if you have it).
  • Season fish with blackened seasoning thoroughly.
  • Cook fish on grill around 3 minutes per side if the fish is a thicker filet, or until white and flaky throughout. If you have a thinner filet, like a flounder, it should only take maybe a minute per side.
  • Remove fish from grill and shred in a small bowl.
  • Decorate your tacos how you like and enjoy!

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