Cajun Spiced Fish Tacos (Printable version)

Flaky white fish with zesty Cajun spices and tangy cabbage slaw in warm tortillas.

# What You'll Need:

→ For the Cajun Fish

01 - 1.1 lbs white fish fillets (cod, tilapia, or haddock)
02 - 1 ½ tbsp Cajun seasoning
03 - 1 tbsp olive oil
04 - ½ tsp salt
05 - ¼ tsp black pepper
06 - 8 small corn or flour tortillas

→ For the Cabbage Slaw

07 - 2 cups finely shredded green cabbage
08 - 1 cup finely shredded red cabbage
09 - 1 medium carrot, julienned
10 - 3 tbsp mayonnaise
11 - 1 tbsp lime juice
12 - ½ tsp honey
13 - ¼ tsp salt
14 - ¼ tsp ground black pepper

→ For the Creamy Sauce

15 - 4 tbsp sour cream
16 - 2 tbsp mayonnaise
17 - 1 tbsp lime juice
18 - ½ tsp hot sauce (optional)
19 - Pinch of salt

→ To Serve

20 - Fresh cilantro leaves
21 - Lime wedges

# How to Prepare:

01 - In a large bowl, whisk together mayonnaise, lime juice, honey, salt, and black pepper. Add the green and red cabbage and carrot. Toss until well coated. Chill until ready to serve.
02 - In a small bowl, combine sour cream, mayonnaise, lime juice, hot sauce (if using), and a pinch of salt. Set aside.
03 - Season the fish fillets with Cajun seasoning, salt, and black pepper on both sides, pressing gently to adhere.
04 - Heat olive oil in a large nonstick skillet over medium heat. Add the fish and cook for 2–3 minutes per side, or until cooked through and easily flakes with a fork. Transfer to a plate and break into large chunks.
05 - Warm the tortillas in a dry skillet or microwave until soft and pliable.
06 - Place a portion of Cajun fish onto each tortilla. Top with cabbage slaw, a drizzle of creamy sauce, and fresh cilantro. Serve with lime wedges.

# Expert advice:

01 -
  • The Cajun crust on flaky fish creates this incredible texture contrast against the cool creamy slaw that makes every bite exciting
  • Everything comes together in under 30 minutes but tastes like something from a beachside taco stand
  • The homemade sauce is secretly the best part and you will want to put it on everything afterwards
02 -
  • Dry your fish fillets with paper towels before seasoning or the spices will slide right off in the pan
  • Do not overcrowd the skillet when cooking the fish or you will end up steaming instead of searing
  • The slaw gets better as it sits, so make it first and let it hang out while you cook everything else
03 -
  • Let your fish rest for a minute after cooking before flaking it keeps everything juicy
  • Double the creamy sauce because you will want it for other things later in the week

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