Cajun Spiced Fish Tacos

The spicy aroma that filled my tiny apartment kitchen that first Tuesday night made my neighbor actually knock on the door to ask what I was cooking. These fish tacos started as an attempt to recreate a vacation memory, but they've evolved into the meal my friends request most often.

Last summer, I made these for a rooftop dinner party and watched three usually-picky eaters go back for seconds. There's something about the assembly line nature of building your own taco that turns a meal into an event, especially when everyone reaches that moment of perfect bite silence.

Ingredients

• White fish fillets: Tilapia, cod, or snapper work beautifully because they're firm enough to hold up during cooking but still flake apart perfectly when you take a bite
• Cajun seasoning blend: This is the flavor powerhouse and mixing your own lets you control the heat level
• Smoked paprika: Adds that subtle smoky depth that makes the fish taste like it came off a grill
• Green and red cabbage: The combination gives you crunch, color, and the perfect texture balance against the warm fish
• Greek yogurt in the slaw dressing: Lightens things up while still making the dressing creamy enough to cling to every shred
• Lime juice: The acid cuts through the spices and ties everything together
• Corn or flour tortillas: Warm them until they're pliable and fragrant
• Fresh cilantro: The bright, herbal finish that makes the whole dish feel fresh and vibrant

Instructions

Make the slaw first:

Toss the shredded cabbage mix, carrot, and cilantro together in a large bowl. Whisk the mayo, Greek yogurt, apple cider vinegar, sugar, salt, and pepper until smooth, then pour over the vegetables and let everything hang out in the refrigerator.

Season your fish:

Pat the fillets completely dry with paper towels, then cut them into strips that'll fit nicely in a tortilla. Mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper, then rub it all over the fish with the olive oil and lime juice.

Get the sizzle going:

Heat a non-stick skillet over medium-high heat until it's properly hot. Cook the fish strips for about two to three minutes per side, watching for those gorgeous charred spots and checking that the fish flakes easily.

Build your tacos:

Warm your tortillas until they're soft and fragrant, then pile on some slaw and top with the spiced fish. Finish with extra cilantro and a squeeze of fresh lime.

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These tacos have become my go-to for nights when I want food that feels special but doesn't require me to spend hours in the kitchen. My sister still talks about the time I accidentally made the spice rub too hot and we all ended up laughing through tears while reaching for more slaw.

Choosing Your Fish

I've tried so many fish varieties in this recipe, and honestly, they all bring something different to the party. Tilapia is mild and lets the spices really shine, while snapper has this natural sweetness that plays beautifully with the heat. Cod gives you these satisfying, substantial flakes that never feel delicate.

Perfecting Your Slaw

The ratio of creamy to tangy in the slaw dressing took me forever to figure out, but the Greek yogurt addition was the breakthrough moment. It makes everything lighter while still giving you that luxurious mouthfeel you want. Thinly shredding the cabbage matters too, those delicate ribbons coat better than chunky pieces.

Serving Strategy

Set everything up in separate bowls on the table and let people build their own tacos. Watch how different everyone assembles theirs, some people go heavy on slaw while others pack in maximum fish. Keep extra lime wedges within reach because someone always wants more.

• Have a bottle of hot sauce handy for the heat seekers in your group
• Sliced avocado adds creaminess that tames the spice beautifully
• Cold beer or crisp white wine makes these tacos feel like a proper celebration

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There's something joyful about eating food that requires both hands and your full attention. These fish tacos turn any ordinary weeknight into something worth savoring.

Recipe FAQs

→ What type of fish works best for these tacos?

White fish fillets like tilapia, cod, or snapper are excellent choices due to their mild flavor and firm texture.

→ How is the slaw prepared to complement the fish?

The slaw combines green and red cabbage with julienned carrot and fresh cilantro, tossed in a creamy, tangy dressing of mayonnaise, Greek yogurt, and apple cider vinegar to add crunch and brightness.

→ Can the spice blend be adjusted for heat?

Absolutely. Adjust the amount of Cajun seasoning or add a pinch of cayenne pepper to increase the heat level according to preference.

→ What is the best method for cooking the fish strips?

Pan-searing over medium-high heat ensures the fish gets a light char while staying moist inside, cooking the strips evenly within a few minutes per side.

→ Are there suggested variations to the dish?

You can swap the fish for shrimp or tofu, add sliced avocado, or drizzle with hot sauce to customize flavor and texture.