Mains, Fixins' & Sweets

Blackened Fish Tacos with Peach Slaw

fish tacos headerAnother post featuring peaches! Maybe I have a lot of peaches? Maybe I really like peaches? Maybe both?

This recipe is really versatile. I’ve used a variety of fish and it’s always good (swordfish, mahi mahi, cod) The combination of the sweet peaches with the blackened fish is perfect. And the crunch of the cabbage really cinches it all together.

Unfortunately my phone was dead while making this and I have no in progress pictures but it’s pretty darn simple so we’ll be okay.


Blackened Fish Tacos with Peach Slaw



3 1/2 cups (1/2 small) red cabbage, shredded
3 peaches, sliced thin
2 tsp olive oil
1/4 cup cilantro
1/2 tsp kosher salt
1 lime, juiced


1 lb fish (I used swordfish this time, I’ve used Mahi Mahi before)
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp dry mustard
1/4 tsp (1/2 tsp for spicier) ground cayenne pepper
1/4 tsp ground cumin
1/4 tsp ground oregano
1/8 tsp black pepper
1/2 lime, juiced

8 tortillas



Combine all the slaw ingredients and refrigerate.

Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.

Preheat grill to medium-high. make sure grill grates are clean. Wipe down grill grates lightly with oil. Cook until opaque in the center and well browned on the outside, about 5 minutes on each side.

Heat the tortillas on the grill until they slightly char, about 1 to 2 minutes. Cut the fish into 8 pieces (or you can flake it if it’s easier).

Divide the fish equally between 8 tortillas and top each with 1/2 cup slaw. 




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