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Blackened Fish Tacos
main dishes

Blackened Fish Tacos with Chili-Spiced Slaw and Charred Scallion Salsa

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Loaded with texture and flavor, these blackened fish tacos put “Florida on a plate.” Coated with the toasty taste of McCormick® Taco Seasoning and then grilled, they’re best enjoyed with a spicy vegetable slaw that gets its finishing kick from chili seasoning.


Recipe created by two-time "Chopped" champ, Chef James Briscione. He brings creativity to the table with bold flavors and spices in his new Food Network cooking show, "Man Crafted."


  • 20m

    prep time

  • 20m

    Cook Time

  • 26



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Fish Tacos

Chili-Spiced Slaw

  • 1/2 head green cabbage, finely shredded
  • 1 bunch scallions, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 jalapeno, seeded and minced
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 package McCormick® Gluten-Free Chili Seasoning Mix

Charred Scallion Salsa


  • For the fish, drizzle each fish fillet with oil and sprinkle lightly with salt. Dust both sides of each fillet with a thin, even layer of the taco seasoning.

  • Heat a large cast-iron pan on the hottest part of a grill or on the stove over high heat. Add a thin layer of oil to the pan and heat until the oil just begins to smoke. Carefully add the fish and cook, undisturbed, until blackened, about 3 minutes. Gently turn the fish over with a spatula and blacken on the second side, another 3 minutes. Remove the fish to a rack to cool slightly before plating.

  • For the slaw, combine the cabbage, carrots and scallion in a large bowl. Season with salt and pepper and mix well. Set aside.

  • In a separate bowl, whisk together the jalapeno, mayonnaise, sour cream, vinegar, sugar and chili seasoning in a medium bowl. Add to the cabbage mixture and mix well to combine. Taste for seasoning and add more salt, pepper or sugar if desired.

  • Place a few strips of the blackened fish on a warmed soft tortilla and drizzle with Charred Scallion Salsa. Top each taco with slaw and serve with a wedge of lime.

  • For the salsa, preheat a grill for cooking over medium-high heat. Place the scallions and jalapeno on a large plate or baking pan. Drizzle with oil and sprinkle with salt and pepper.

  • Place the vegetables on the grill and cook until charred on all sides, about 10 minutes total.

  • Combine the cilantro, scallions and jalapeno in a blender or food processor and pulse until finely chopped. Transfer to a bowl and stir in the paprika, garlic, cumin, lime juice and olive oil. Season to taste with salt and pepper. Store tightly covered in the refrigerator up to 10 days.

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