Cajun Spiced Fish Tacos (Printable)
Spiced white fish paired with a fresh, tangy slaw and warmed tortillas for a dynamic, flavorful meal.
# What You'll Need:
→ For the Cajun Fish
01 - 1.1 lbs white fish fillets (tilapia, cod, or snapper)
02 - 2 tbsp olive oil
03 - 2 tsp Cajun seasoning
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Juice of 1 lime
→ For the Slaw
10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - 1 medium carrot, julienned
13 - 2 tbsp chopped fresh cilantro
14 - 2 tbsp mayonnaise
15 - 1 tbsp Greek yogurt
16 - 1 tbsp apple cider vinegar
17 - 1/2 tsp sugar
18 - Salt & pepper, to taste
→ For Assembly
19 - 8 small corn or flour tortillas, warmed
20 - Lime wedges, for serving
21 - Extra chopped cilantro, for garnish
# How-To Steps:
01 - In a large bowl, combine green and red cabbage, carrot, and cilantro. In a separate small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt, and pepper. Pour dressing over the vegetables and toss to coat. Chill in the refrigerator until needed.
02 - Pat fish fillets dry and cut into taco-sized strips. In a bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice blend onto the fish, drizzle with olive oil and lime juice, coating evenly.
03 - Heat a non-stick skillet over medium-high heat. Add the fish strips and cook for 2-3 minutes per side, or until cooked through and lightly charred. Remove from heat.
04 - Place a portion of slaw on each warmed tortilla. Top with pieces of Cajun-spiced fish. Garnish with extra cilantro and a squeeze of lime juice.
05 - Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The spice blend hits every note—smoky, garlicky, and just the right amount of heat without overwhelming the delicate fish
- That slaw is what ties everything together, cool and creamy against the warm seasoned fish like they were always meant to be
02 -
- Dry your fish thoroughly with paper towels before seasoning—wet fish will steam instead of sear and you will miss out on that crispy spice crust
- Let your skillet get properly hot before adding the fish, otherwise the spices will not develop that deep, roasted flavor
03 -
- Mix your slaw at least 30 minutes ahead and let it hang out in the refrigerator—the flavors get so much better with that little rest time
- Cut your fish into uniform strips so everything cooks at the same rate and you do not end up with some pieces overdone while others are still raw