Cajun Spiced Fish Tacos (Printable Version)

Zesty fish fillets paired with crisp cabbage slaw on warm corn tortillas for a lively meal.

# What You'll Need:

→ For the Cajun Fish

01 - 1.1 lb white fish fillets (such as cod, tilapia, or haddock)
02 - 2 tbsp olive oil
03 - 1 tbsp Cajun seasoning
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
06 - 8 small corn tortillas

→ For the Slaw

07 - 2 cups finely shredded green cabbage
08 - 1 cup finely shredded red cabbage
09 - 1 medium carrot, grated
10 - 2 tbsp chopped fresh cilantro
11 - 2 tbsp mayonnaise
12 - 2 tbsp plain Greek yogurt
13 - 1 tbsp lime juice
14 - 1 tsp honey
15 - 1/4 tsp salt

→ For Serving

16 - Lime wedges
17 - Sliced jalapeño (optional)
18 - Extra cilantro (optional)

# Directions:

01 - Pat the fish fillets dry and cut into strips. In a bowl, toss with olive oil, Cajun seasoning, salt, and black pepper until evenly coated.
02 - Heat a large nonstick skillet over medium-high heat. Add the seasoned fish and cook for 2–3 minutes per side until cooked through and lightly charred. Remove from heat and set aside.
03 - In a large bowl, combine green cabbage, red cabbage, carrot, and cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, and salt. Pour the dressing over the slaw and toss until well coated.
04 - Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable.
05 - To assemble, place a generous spoonful of slaw on each tortilla, top with Cajun-spiced fish, and garnish with lime wedges, jalapeño slices, and extra cilantro if desired. Serve immediately.

# Expert Tips:

01 -
  • The Cajun spice crust gives you that restaurant quality char without needing a grill
  • The creamy slaw perfectly balances the heat, making every bite an adventure
  • Everything comes together in under 30 minutes, including prep time
02 -
  • Dry your fish thoroughly with paper towels before seasoning, otherwise the spices will not stick and you will miss out on that crispy crust
  • Do not overcrowd the pan when cooking the fish, or it will steam instead of getting that gorgeous char we are after
  • Let the slaw sit for at least 10 minutes before serving to let the flavors meld and the cabbage soften slightly
03 -
  • Warm your tortillas in batches and keep them wrapped in a clean kitchen towel to stay soft and pliable
  • Double the slaw recipe and keep it in the fridge, it gets even better after a day or two

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