Cajun Spiced Fish Tacos (Printable Version)

Zesty Cajun spiced fish on warm tortillas with tangy cabbage slaw and creamy sauce for fresh vibrant flavor.

# What You'll Need:

→ Cajun Fish

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→ Cabbage Slaw

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→ Creamy Sauce

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→ Garnishes

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# Directions:

01 - Whisk together mayonnaise, lime juice, honey, salt, and black pepper in a large bowl. Add green and red cabbage with julienned carrot. Toss until thoroughly coated. Refrigerate until serving.
02 - Combine sour cream, mayonnaise, lime juice, hot sauce if desired, and pinch of salt in a small bowl. Stir until smooth and set aside at room temperature.
03 - Pat fish fillets dry with paper towels. Generously coat both sides with Cajun seasoning, salt, and black pepper, pressing gently to adhere.
04 - Heat olive oil in a large nonstick skillet over medium heat. Place seasoned fish in pan and cook for 2–3 minutes per side until fish is opaque throughout and flakes easily with a fork. Transfer to a plate and break into large chunks.
05 - Heat tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towels for 20–30 seconds until soft and pliable.
06 - Place portioned fish chunks onto each warmed tortilla. Top with chilled cabbage slaw, drizzle with creamy sauce, and garnish with fresh cilantro leaves. Serve immediately with lime wedges on the side.

# Expert Tips:

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  • The contrast between hot spicy fish and cool crunchy slaw is absolutely addictive
  • Everything comes together in under 30 minutes but tastes like a restaurant meal
  • You can prep the slaw and sauce ahead making dinner feel effortless
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  • Overcrowding the pan will steam the fish instead of searing it so cook in batches if needed
  • Letting the slaw sit for 15 minutes makes it even better as the flavors meld together
  • Warm tortillas make or break the taco experience so do not skip this step
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  • Pat the fish completely dry before seasoning or the spices will not form that nice crust
  • Let the fish rest for a minute after cooking so it does not fall apart immediately

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