Blackened Fish Tacos with Sriracha Mayo

Okay, so here’s the scoop on my experience with fish tacos. A few of my friends and I went to this fancy restaurant in NYC. I’m not going to mention the name, but it’s very well know and owned by a celebrity. My friends ordered basic dishes like chicken, beef, etc., but I chose to get the fish tacos. OMG! The picture of the fish tacos on the menu looked soo yummy. My friends and I were starving because we had done a little shopping before our reservation (yeah!).

When our food finally arrived at the table, it smelled so good. Everyone was envious of my dish, so yes, I gave then a little bite. Once I bit into the taco, I felt like I had been transported to a magical place. The party of flavors that was going on in my mouth was amazing. The fish was so soft and fresh. As soon as it touched my tongue, it melted away. As one would imagine, my friends had the same experience when trying my dinner. I had to keep slapping their hands

I politely asked the server if he could find out the spices they used in the recipe. He said that he would try, but didn’t make any promises. Guess what happened next… About 15 minutes later the head chef came to our table. My friends and I were so shocked and absolutely grateful that he took the time to meet us and answer my question. He was really handsome too (😉). Anyways… I digressed- back to that night. Okay, so the chef was super polite and friendly. He didn’t give me the exact recipe, but he did give me some tips for making the perfect fish tacos!  This recipe is my own take on fish tacos and when I make these, the smell and taste remind me of that night. So, even though the Chef didn’t give me HIS recipe, I think I got close (😊)!


Blackened Fish Tacos with Sriracha Mayo

Serving Size: 1 prepared taco



  • 1½ lb thick-cut Cod
  • 1 tbsp. olive oil
  • 1 tbsp. unsalted butter
  • 2 tsp chili powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 8 (6-inch) tortillas (whole wheat, low carb, corn tortilla, etc.)


  • 2 cups shredded cabbage (red and green)
  • juice of ½ lime
  • ¼ cup cilantro, chopped
  • ¼ tsp. salt and black pepper, to taste

Sriracha Mayo:

  • ½ cup mayonnaise (regular)
  • juice of ½ to 1 lime
  • 1 tbsp. sriracha
  • ¼ tsp salt
  • ¼ tsp. pepper
  • 2 tsp. swerve sweetener


  1. In a small bowl, combine chili powder, paprika, cumin, garlic powder, onion powder, pepper, salt, and cayenne pepper. Rub the spice mixture on both sides of the fish and set aside.
  2. In a large cast iron skillet, heat the olive oil and butter until the butter is heated hot. Make sure the oil and butter coat the bottom of entire skillet. Add fish and cook 5 minutes per side or until fish is cooked through and well-done (charred).
  3. Now, combine all ingredients for the slaw in a medium bowl; set aside.
  4. To make the sriracha mayo, mix all ingredients together in a small bowl; set aside.
  5. To assemble the tacos, place approx. 2-3 ounces of fish in each tortilla. Top with slaw and sriracha mayo. Serve immediately while hot.


Nia Rennix

Published by
Nia Rennix

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