blackened fish tacos with pineapple-avocado salsa and crema slaw

smoky blackened fish, tangy slaw, and juicy pineapple salsa *swoooooon*

It’s officially that time of year when I want to eat fish tacos in the sunshine with a glass of rosé. As soon as the weather gets warm, I start craving something fresh, smoky and juicy…I mean did you see my Citrus & Smoke menu?!?!?

These blackened fish tacos fit that spicy, refreshing, bright and smoky vibe that I need. They’re light, but still satisfying and bright, yet full of bold flavor. And they come together in about 30 minutes with a few easy shortcuts.

You can absolutely make these with salmon if you’re not into white fish—but if you are into it, mahi mahi is my top pick here. I feel like I don’t make mahi mahi enough and it holds up beautifully to the blackened seasoning and roasts or air fries like a dream. The fish gets a deep, smoky crust, then you pile it into charred tortillas with a creamy lime crema slaw and a juicy pineapple-avocado salsa that gives the whole thing a sweet-savory balance I’m obsessed with.

If you’re wondering, what is crema slaw? Well, it’s basically a coleslaw but with a lime crema dressing instead of a sweet mayo dressing. Originally, I was going to make a crema to drizzle on top and keep the slaw separate—but halfway through, I thought: wait, I actually love when the slaw is already coated in something creamy and bright, plus this is so much easier. The lime, cumin, and smoked paprika add this warm depth to the tangy/crunchy mix, and it makes every bite feel complete. No extra drizzle needed.

This is one of those meals that feels like a dinner party even if it’s just a (taco) Tuesday night. You don’t need a ton of prep—just slaw mix, pre-made blackened seasoning, a quick crema, and a simple salsa. The textures are everything: crispy-edged fish, crunchy slaw, creamy bites of avocado, and pops of pineapple. I will keep coming back to it all summer long.