Cajun Spiced Fish Tacos (Printable Version)
Flaky fish with Cajun spices paired with tangy cabbage slaw in warm tortillas, perfect for a flavorful meal.
# What You'll Need:
→ For the Cajun Fish
01 - 1.1 pounds white fish fillets (cod, tilapia, or haddock)
02 - 2 tablespoons olive oil
03 - 1 tablespoon Cajun seasoning
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1 lime, zested and juiced
→ For the Cabbage Slaw
09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1/2 cup shredded carrots
12 - 2 tablespoons chopped fresh cilantro
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon Greek yogurt
15 - 1 tablespoon lime juice
16 - 1 teaspoon honey
17 - Salt and pepper to taste
→ For Serving
18 - 8 small corn or flour tortillas
19 - Lime wedges
20 - Sliced avocado
21 - Extra chopped cilantro
22 - Hot sauce
# Directions:
01 - Combine Cajun seasoning, garlic powder, smoked paprika, salt, black pepper, lime zest, and 1 tablespoon olive oil in a small bowl. Mix thoroughly to form a consistent paste.
02 - Pat fish fillets completely dry with paper towels. Brush seasoning paste evenly over both sides of each fillet. Let stand for 5 minutes to allow flavors to penetrate.
03 - Toss shredded green and red cabbage, carrots, and cilantro in a large bowl. Whisk mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper in a separate bowl. Pour dressing over vegetables and mix until thoroughly coated. Refrigerate until serving.
04 - Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place seasoned fish in pan and cook for 2 to 3 minutes per side until golden brown and cooked through. Remove from heat and let rest 2 minutes before flaking into large chunks.
05 - Heat tortillas in a dry skillet for 30 seconds per side or microwave in batches of 4 until warm and pliable.
06 - Divide flaked fish among warmed tortillas. Top generously with cabbage slaw. Add avocado slices, cilantro, and hot sauce as desired. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The contrast between hot, spiced fish and cool, tangy slaw creates this perfect bite thats almost impossible to stop eating
- Everything comes together in 30 minutes but tastes like something from a proper taco spot
- The recipe is incredibly forgiving, so you can adjust the spice level and toppings to suit everyone at the table
02 -
- Dont skip the step of patting the fish dry before applying the spice paste, or the seasoning will slide right off instead of sticking to the fillets
- The slaw actually gets better after sitting for 15-20 minutes, so make it first and let it hang out while you cook the fish
- Letting the fish rest for a couple of minutes after cooking makes it much easier to flake without falling apart completely
03 -
- Cast iron skillets give the fish a gorgeous crust that nonstick pans cant quite replicate, so use one if you have it
- Room temperature fish cooks more evenly, so take it out of the fridge about 15 minutes before you plan to cook