Cajun Spiced Fish Tacos (Printable View)

Zesty fish fillets paired with crisp cabbage slaw in warm corn tortillas for a fresh meal.

# 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 sea salt
05 - 1/4 tsp freshly ground black pepper
06 - 8 small corn tortillas

→ For the Slaw

07 - 2 cups finely shredded green cabbage
08 - 1 cup finely shredded red cabbage
09 - 1 medium carrot, grated
10 - 2 tbsp chopped fresh cilantro
11 - 2 tbsp mayonnaise
12 - 2 tbsp plain Greek yogurt
13 - 1 tbsp lime juice
14 - 1 tsp honey
15 - 1/4 tsp salt

→ For Serving

16 - Lime wedges
17 - Sliced jalapeño (optional)
18 - Extra cilantro (optional)

# How-To Steps:

01 - Pat the fish fillets dry and cut into strips. In a bowl, toss with olive oil, Cajun seasoning, salt, and black pepper until evenly coated.
02 - Heat a large nonstick skillet over medium-high heat. Add the seasoned fish and cook for 2–3 minutes per side until cooked through and lightly charred. Remove from heat and set aside.
03 - In a large bowl, combine green cabbage, red cabbage, carrot, and cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, and salt. Pour the dressing over the slaw and toss until well coated.
04 - Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable.
05 - Place a generous spoonful of slaw on each tortilla, top with Cajun-spiced fish, and garnish with lime wedges, jalapeño slices, and extra cilantro if desired. Serve immediately.

# Expert Advice:

01 -
  • The Cajun crust on tender fish creates this incredible texture contrast with cool crunchy slaw that nobody can resist
  • Everything comes together in thirty minutes flat but tastes like something from a beachside taco stand
  • The slaw doubles as a side salad for tomorrow meaning you are basically meal planning like a genius
02 -
  • Dry the fish thoroughly with paper towels before seasoning or the spices will not adhere properly and you will miss out on that beautiful crust
  • Do not overcrowd the pan when cooking the fish or you will end up steaming instead of searing
  • The slaw needs at least fifteen minutes to sit so the cabbage softens slightly and flavors meld together
03 -
  • Cook the fish in two batches if your skillet is not large enough to hold all pieces without touching
  • Make the slaw up to four hours ahead and refrigerate but bring it to room temperature before serving

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