Cajun Spiced Fish Tacos (Printable version)
Flaky fish with bold Cajun spices, crisp cabbage slaw, served in warm tortillas bursting with flavor.
# What You'll Need:
→ For the 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 garlic powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp salt
07 - 1/4 tsp 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 tbsp chopped fresh cilantro
13 - 2 tbsp mayonnaise
14 - 1 tbsp Greek yogurt
15 - 1 tbsp lime juice
16 - 1 tsp honey
17 - Salt and pepper to taste
→ For Serving
18 - 8 small corn or flour tortillas
19 - Lime wedges
20 - Sliced avocado (optional)
21 - Extra chopped cilantro (optional)
22 - Hot sauce (optional)
# How to Prepare:
01 - Mix the Cajun seasoning, garlic powder, smoked paprika, salt, black pepper, lime zest, and 1 tbsp olive oil in a small bowl until a paste forms.
02 - Pat the fish fillets dry with paper towels, then brush with the seasoning paste to coat evenly on both sides. Let stand for 5 minutes to absorb flavors.
03 - Combine shredded green and red cabbage, carrots, and cilantro in a large bowl. In a separate small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Pour dressing over cabbage mixture and toss until evenly coated. Refrigerate until ready to serve.
04 - Heat remaining 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add seasoned fish fillets and cook for 2-3 minutes per side until golden brown and cooked through. Remove from heat and let rest for 2 minutes, then flake into large chunks.
05 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side or microwave wrapped in damp paper towels for 30 seconds until soft and pliable.
06 - Divide flaked fish among warm tortillas. Top with generous portion of cabbage slaw. Add sliced avocado, extra cilantro, and hot sauce as desired. Serve immediately with lime wedges on the side.
# Expert advice:
01 -
- The Cajun spice crust creates this incredible flavor contrast against the cool crisp slaw
- Everything comes together in under 30 minutes but tastes like it took way more effort
02 -
- Dry your fish thoroughly with paper towels before applying the spice paste or it will not form that nice crust
- Do not overcook the fish because it will continue cooking slightly after you remove it from the heat
03 -
- If your Cajun seasoning does not have enough heat, add a pinch of cayenne to the paste
- Let the fish rest for at least 2 minutes after cooking so it stays juicy when you flake it