Blackened Fish Tacos with Cucumber Salsa

4.5 from 2 reviews

These fish tacos are the perfect, refreshing dish for spring and summer! The coleslaw, blackened fish, and cucumber salsa combine to create the perfect bite.


  • Five white corn tortillas

For the coleslaw:

  • 1 cup coleslaw mix (the kind with carrots)
  • 2 teaspoons mayonnaise
  • 1 teaspoon lime juice
  • 1/4 teaspoon honey

For the cucumber salsa:

  • 1 hot house cucumber, sliced in half, seeds scooped out, finely diced (2 cups diced)
  • 1/4 cup red onion, finely minced
  • 1/4 cup cilantro, chopped
  • 1 jalapeno, seeds and ribs removed, finely minced
  • 2 tablespoons lime juice
  • 1 avocado, diced into small cubes

For the fish:

  • 2 Mahi-Mahi fillets
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 12 teaspoons coconut oil for pan


For the coleslaw:

  1. Combine the coleslaw mix, mayo, lime juice, and honey in a medium bowl. Stir to combine and season to taste with salt and pepper. Let sit in the fridge until ready to assemble tacos.

For the cucumber salsa:

  1. Combine the cucumber, red onion, cilantro, jalapeno, and lime juice in a medium bowl. Stir to combine, season with salt and pepper, and then lightly fold in the avocado last to avoid mashing it. Let sit in the fridge until ready to assemble tacos.

For the fish:

  1. Combine all spices in a small bowl and stir together (cumin, chili powder, paprika, onion powder, and garlic powder).
  2. Lay your Mahi fillets out and season both sides with salt and the blackening seasoning. You should use all the seasoning between both sides of both fillets.
  3. Heat 1 teaspoon of coconut oil in a skillet over medium – medium/high heat. When hot, add your Mahi fillets. Cook the fish until both sides are deeply seared. By this point, the fish should be cooked through. Add your second teaspoon of coconut oil if the pan gets dry.
  4. When the fish is done, remove it from the skillet, flake it, and separate it into 5 small piles.

To assemble:

  1. Start with one corn tortilla, top with a small pile of coleslaw, one portion of your blackened fish, and a few spoonfuls of cucumber salsa (I like to load the salsa on!)


This recipe makes more salsa than you’ll probably need for the tacos, but I like to have extra laying around to eat on the side and continue to pile on as I eat the tacos. However, if you don’t want extra, you can half the salsa recipe.