Cajun Spiced Fish Tacos (Printable version)
Flaky fish spiced with Cajun seasoning, paired with crisp cabbage slaw and warmed tortillas for a vibrant meal.
# What You'll Need:
→ For the Cajun Spiced Fish
01 - 1.1 lb white fish fillets (cod, tilapia, or haddock)
02 - 1½ tbsp Cajun seasoning
03 - ½ tsp salt
04 - ½ tsp black pepper
05 - 2 tbsp olive oil
06 - Juice of ½ lime
→ For the Slaw
07 - 2 cups finely shredded green cabbage
08 - 1 cup finely shredded red cabbage
09 - 1 medium carrot, julienned
10 - 2 tbsp chopped fresh cilantro
11 - 2 tbsp mayonnaise
12 - 2 tbsp Greek yogurt
13 - 1 tbsp apple cider vinegar
14 - 1 tsp honey
15 - Salt and pepper, to taste
→ For Assembly
16 - 8 small corn or flour tortillas, warmed
17 - Lime wedges, for serving
→ Optional Toppings
18 - Sliced avocado
19 - Hot sauce
20 - Extra cilantro
# How to Prepare:
01 - In a large bowl, whisk together mayonnaise, Greek yogurt, vinegar, honey, salt, and pepper. Add green cabbage, red cabbage, carrot, and cilantro. Toss to combine. Chill until ready to serve.
02 - Pat fish fillets dry. Rub both sides with Cajun seasoning, salt, black pepper, olive oil, and lime juice.
03 - Heat a large non-stick skillet over medium-high heat. Add fish and cook for 2–3 minutes per side, until golden and cooked through. Remove from heat and break into large chunks.
04 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven.
05 - Layer fish pieces onto tortillas. Top generously with slaw and desired toppings.
06 - Add a squeeze of fresh lime and enjoy immediately.
# Expert advice:
01 -
- The crisp slaw cuts through the spices so every bite feels balanced
- These come together in under 30 minutes but taste like something special
02 -
- Dry the fish thoroughly before seasoning or the spices wont stick properly
- Let the slaw sit for at least 15 minutes so the flavors meld
03 -
- Let the fish rest for a couple minutes after cooking so the juices redistribute
- Use a cast iron skillet if you have one for the best sear