Cajun Spiced Fish Tacos Slaw (Printable version)
Flavorful Cajun-seasoned fish paired with a crisp, tangy cabbage slaw for a lively meal.
# What You'll Need:
→ Cajun Fish
01 - 1.1 lb white fish fillets (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
→ 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
→ Serving
16 - Lime wedges
17 - Sliced jalapeño (optional)
18 - Extra cilantro (optional)
# How to Prepare:
01 - Pat fish fillets dry and cut into strips. Toss with olive oil, Cajun seasoning, salt, and black pepper until evenly coated.
02 - Heat a large nonstick skillet over medium-high heat. Cook seasoned fish 2–3 minutes per side until cooked through and lightly charred. Remove from heat and set aside.
03 - Combine green cabbage, red cabbage, carrot, and cilantro in a large bowl. Whisk mayonnaise, Greek yogurt, lime juice, honey, and salt in a small bowl. Pour dressing over slaw and toss until well coated.
04 - Warm corn tortillas in a dry skillet or directly over a gas flame until pliable.
05 - 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 advice:
01 -
- The slaw comes together while the fish cooks, so you are never standing idle waiting for components.
- The heat level bends to your mood, mild enough for Tuesday, fierce enough for Friday.
02 -
- Overcrowding the pan steams rather than sears the fish, leaving you with pale disappointment.
- The slaw dressing tastes too tart alone but balances perfectly against the spicy fish, so trust the proportions.
03 -
- A cast iron skillet builds better crust than nonstick if you have one seasoned and ready.
- Let the fish rest briefly after cooking so juices redistribute rather than soaking immediately into the slaw.