Cajun Spiced Fish Tacos

The first time I made these fish tacos, I'd come home from the market with way more cabbage than any reasonable person needed. My neighbor had given me her grandmother's Cajun seasoning blend, and I figured why not throw everything together. That impulsive dinner turned into something my family still requests every Tuesday. Now I keep the spices mixed and ready in a jar.

Last summer my cousin visited from Chicago and claimed he didn't like fish tacos. He'd had some disappointing ones at a beach shack years ago. I made these anyway, and after one bite he literally asked if I could teach him how to make them. He texted me a week later saying they'd become his Friday night tradition.

Ingredients

• White fish fillets (500 g): Cod or tilapia work beautifully because they hold their shape while staying incredibly tender
• Cajun seasoning (1 ½ tbsp): This is the flavor powerhouse so don't be shy with it on both sides of the fish
• Olive oil (1 tbsp): Just enough to let the fish sizzle and get those gorgeous golden edges
• Salt and black pepper: Even with the seasoning blend, a little extra brings everything forward
• Corn or flour tortillas (8 small): Warm them properly and they become the perfect vessel for all these flavors
• Green and red cabbage (3 cups total): The mix of colors makes these tacos look as good as they taste
• Carrot (1 medium): Adds a subtle sweetness that plays nicely against the spice
• Mayonnaise (3 tbsp for slaw): The creamy base that brings the slaw together without being heavy
• Lime juice (1 tbsp for slaw plus 1 tbsp for sauce): Fresh is absolutely worth it here
• Honey (½ tsp): Just a tiny touch balances the sharpness of the lime
• Sour cream (4 tbsp): Makes the sauce luxurious and cool
• Hot sauce (½ tsp): Optional but I think it ties everything together beautifully
• Fresh cilantro and lime wedges: Don't skip these finishing touches

Instructions

Make the slaw first:

Whisk the mayonnaise, lime juice, honey, salt and pepper in a large bowl. Toss in both cabbates and the carrot until everything's glossy and coated. Pop it in the fridge to let the flavors mingle while you work on everything else.

Stir together the sauce:

Combine the sour cream, mayonnaise, lime juice, hot sauce and that pinch of salt in a small bowl. Set it aside.

Season the fish:

Pat the fillets dry and coat them generously with the Cajun seasoning, salt and pepper on both sides.

Cook the fish:

Heat the olive oil in a large nonstick skillet over medium heat. Add the fish and cook for about 2 to 3 minutes per side until it's opaque throughout and flakes easily with a fork. Transfer to a plate and break into chunks.

Warm the tortillas:

Give them a quick turn in a dry skillet or zap them in the microwave until soft and pliable.

Build your tacos:

Pile the fish onto tortillas, heap on that slaw, drizzle generously with sauce, and finish with fresh cilantro. Serve immediately with lime wedges on the side.

Save

My daughter declared these better than our favorite taco truck downtown, which might have been the proudest cooking moment I've had all year. There's something about making restaurant quality food at home that just feels like a small victory.

Making It Your Own

I've tried swapping in shrimp when I couldn't find good fish, and honestly, it's fantastic. Grilled chicken works surprisingly well too if you need something different. The slaw and sauce are versatile enough to carry whatever protein you choose.

Getting the Texture Right

The secret is getting the slaw cut finely enough that it's not bulky or overwhelming. A sharp knife and a little patience make all the difference. You want it to almost melt together with the fish and sauce.

Serving Suggestions

These tacos disappear fast so I always double the recipe if we're having friends over. They're perfect for casual dinners when you want something that feels special but doesn't require hours in the kitchen.

• A crisp lager cuts through the spice beautifully
• Sauvignon Blanc pairs surprisingly well with the lime and cilantro
• Serve extra lime wedges on the table for squeezing

Save

There's joy in food that comes together this quickly and tastes this vibrant. These tacos have become one of those recipes I can make without even thinking, but they still make everyone at the table smile.

Recipe FAQs

→ What type of fish works best for these tacos?

White fish like cod, tilapia, or haddock are ideal for their flaky texture and mild flavor that pairs well with Cajun spices.

→ Can I substitute the tortillas?

Yes, you can use either corn or flour tortillas depending on your preference or dietary needs.

→ How is the cabbage slaw prepared?

The slaw combines finely shredded green and red cabbage with julienned carrots, tossed in a lime-infused mayonnaise dressing for tang and crunch.

→ Is there a way to add extra heat to the dish?

The creamy sauce can be spiced up by adding hot sauce or extra cayenne to elevate the heat level.

→ What sides pair well with the fish tacos?

Fresh lime wedges, crisp radishes, or pickled onions add crunch, and a cold lager or Sauvignon Blanc complements the flavors nicely.

→ Are there allergen concerns to be aware of?

This dish contains fish, eggs (in mayonnaise), and dairy; tortillas may contain gluten unless using gluten-free options.