Cajun Fish Tacos Cabbage (Printable View)

Flaky white fish with Cajun spices, paired with tangy cabbage slaw in warm tortillas for a flavorful dish.

# 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 Steps:

01 - Mix Cajun seasoning, garlic powder, smoked paprika, salt, black pepper, lime zest, and 1 tbsp olive oil in a small bowl to form a paste.
02 - Pat fish fillets dry and brush with seasoning paste to coat evenly on both sides. Let rest for 5 minutes.
03 - Combine shredded green and red cabbage, carrots, and cilantro in a large bowl. Whisk mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper in a separate small bowl. Pour dressing over cabbage mixture and toss to coat. Refrigerate until ready to use.
04 - Heat remaining 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add fish fillets and cook for 2-3 minutes per side until golden and cooked through. Remove from heat and rest for 2 minutes, then flake into large pieces.
05 - Warm tortillas in a dry skillet or microwave until soft and pliable.
06 - Place flaked fish in each tortilla, top with cabbage slaw, and add avocado, cilantro, and hot sauce as desired. Serve with lime wedges.

# Expert Advice:

01 -
  • The contrast between the hot, spiced fish and cool, tangy slaw is absolutely addictive
  • Everything comes together in about 30 minutes but tastes like you put in way more effort
  • These are the kind of tacos that make people ask for the recipe before they even finish eating
02 -
  • Patting the fish completely dry before applying the spice paste is what keeps that coating from sliding off during cooking
  • Let the assembled tacos sit for just a minute before eating—the hot fish slightly wilts the cabbage underneath and its perfection
  • Have your lime wedges ready before you start cooking because that final squeeze makes everything pop
03 -
  • If your Cajun seasoning seems too salty, reduce the added salt in the recipe and trust your taste buds
  • A cast iron skillet gives the fish the nicest crust, but nonstick works perfectly fine if thats what you have

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